Saag Paneer

 Ingredients

For spinach and paneer:

• 2 lb (900g) frozen spinach (half of a Costco 4# bag)
• 12–16 oz paneer, cubed
• 4–6 tbsp ghee or neutral oil (divided)
• ½ tsp turmeric (for paneer)
• ½ tsp chili powder (for paneer)

Aromatics and heat:

• 2 medium onions, finely diced
• 6–8 garlic cloves, minced
• 1.5–2 inch ginger, minced
• 1-2 fresh jalapeños, seeded and minced (more seeds for heat)

Whole Spices:

• 1–2 tsp whole cumin seeds
• ½ tsp black mustard seeds
• 1–2 tsp crushed kasuri methi (if available)

Ground Spices, first batch:

• 2 tsp ground coriander
• 1 tsp ground cumin
• ¼ tsp ground fenugreek
• ¼–½ tsp turmeric
• ½–1 tsp Kashmiri chili powder or cayenne
• Salt and pinch of sugar (optional)

Ground Spices, final addition:

• ½–1 tsp garam masala

 

Sauce:

• 1 medium tomato, chopped (or ½ cup canned) (I used a full can of chopped tomatoes. Maybe ½ can next time.)
• ¼–½ cup water or stock
• ½ cup plain yogurt and/or heavy cream (tempered)(I mixed cream and yogurt)
• 1–2 tbsp butter or ghee (to finish)
• ½ lemon

Step 1: Prep spinach and paneer

Thaw spinach in microwave or on stovetop, then squeeze dry in a sieve or towel until barely moist.
Toss paneer cubes with ½ tsp turmeric, ½ tsp chili powder, pinch of salt, and 1–2 tbsp oil; pan-fry in hot skillet (cast iron would be best for this part) until golden on most sides, 2–3 minutes per batch. Set aside.

Step 2: Build masala base

Heat 3 tbsp ghee/oil in wide pan over medium. Sizzle 1–2 tsp cumin seeds, methi leaves, ½ tsp mustard seeds until they pop (10 seconds).
Add onions; cook 10-15 minutes until soft and golden. Stir in ginger, garlic, and jalapeños; sauté 2–3 minutes until fragrant.

Stir in coriander, cumin, ground fenugreek, turmeric, Kashmiri chili, and salt; toast 1–2 minutes.
Add tomato; cook 5–8 minutes until thick.

Step 3: Cook spinach and finish

Add squeezed spinach and ¼ cup water; simmer 8–12 minutes, stirring, until thick and glossy. Might have to add additional water to allow continued cooking and softening of veg.
Lower heat. Temper yogurt/cream with several spoonfuls of hot saag, then stir in with garam masala; simmer 2–3 minutes. Adjust with water if needed.
Fold in paneer; warm 3–5 minutes to absorb flavors.

Step 4: Optional tadka and serve

For extra polish, heat 1 tbsp ghee; sizzle 2 sliced garlic cloves, 1–2 dried chilies, and pinch chili powder until golden (30 seconds). Pour over saag.
Squeeze lemon over top. Serve hot with rice or naan.

Keeps 3–4 days refrigerated; flavors deepen on day 2. Adjust spices to taste during simmer.

This is a Perplexity amalgam of these:

https://myfoodstory.com/saag-paneer-recipe/

https://www.indianhealthyrecipes.com/saag-paneer/

https://fatimacooks.net/best-saag-paneer-recipe/

Nutrition Information, Whole recipe (approximate)

• Calories: ~2,500 kcal

• Protein: ~98 g

• Fat: ~202 g

• Carbohydrates: ~91 g