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Name: Saag paneer
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: ● 4 teaspoons butter divided (I use ghee, or clarified buttter); ● 4 teaspoons grapeseed or other neutral oil divided; ● 1 pound frozen paneer (use refrigerated - you ca; ● 1 medium onion chopped; ● 3 cloves garlic chopped (or minced from a jar); ● 1/2" piece ginger peeled and chopped; ● 1-3 small green chiles seeded and chopped; ● 1 1/2 teaspoon to 1 tablespoon mild medium, or hot curry powder; ● 1 teaspoon cumin; ● 2 10-ounce packages spinach thawed and squeezed dry (I use fresh); ● 1 1/2 cups plain yogurt as needed; ● Salt to taste; ● 1/2 cup chopped cilantro optional

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INGREDIENTS

? 4 teaspoons butter ; divided (I use ghee, or clarified buttter)
? 4 teaspoons grapeseed or other neutral oil ; divided
● 1 pound frozen paneer (use refrigerated - you ca
? 1 medium onion ; chopped
? 3 cloves garlic ; chopped (or minced from a jar)
? 1/2" piece ginger ; peeled and chopped
? 1-3 small green chiles ; seeded and chopped
? 1 1/2 teaspoon to 1 tablespoon mild ; medium, or hot curry powder
? 1 teaspoon cumin
? 2 10-ounce packages spinach ; thawed and squeezed dry (I use fresh)
? 1 1/2 cups plain yogurt ; as needed
? Salt ; to taste
? 1/2 cup chopped cilantro ; optional

INSTRUCTIONS

1. Heat 1 teaspoon each butter and oil over medium heat in a large nonstick pan. Add paneer,

frying until each square in browned on two or more sides, 12 to 15 minutes. Turn the paneer

and shake pan occasionally. Remove from pan, set aside.

2. Wipe out pan. ( I don’t bother) , Heat remaining butter and oil. Add onion, ginger, garlic,

and chiles. Fry over medium heat until onions are soft but not browned, about 5 minutes.

3. Add curry and cumin, stirring until fragrant, about 1 minute.

4. Add spinach to pan, stirring until well blended. Transfer spinach mixture to food processor

or blender and add enough yogurt to render the mixture creamy. If you prefer a coarser

mixture, reserve 1/3 of the spinach before processing. (you can skip the blender step)

5. Return to pan, adding reserved unmixed spinach, if using. Add warm water, if needed, to

thin.

6. Stir in paneer, heating gently until paneer softens somewhat.

7. Serve over Indian bread or white rice or even couscous (the last not authentic but quite

good).l

8. Top with cilantro, if desired.

NOTES

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Saag paneer

● 4 teaspoons butter divided (I use ghee, or clarified buttter)
 ● 4 teaspoons grapeseed or other neutral oil divided
 ● 1 pound frozen paneer (use refrigerated - you ca
 ● 1 medium onion chopped
 ● 3 cloves garlic chopped (or minced from a jar)
 ● 1/2" piece ginger peeled and chopped
 ● 1-3 small green chiles seeded and chopped
 ● 1 1/2 teaspoon to 1 tablespoon mild medium, or hot curry powder
 ● 1 teaspoon cumin
 ● 2 10-ounce packages spinach thawed and squeezed dry (I use fresh)
 ● 1 1/2 cups plain yogurt as needed
 ● Salt to taste
 ● 1/2 cup chopped cilantro optional

1. Heat 1 teaspoon each butter and oil over medium heat in a large nonstick pan. Add paneer,
frying until each square in browned on two or more sides, 12 to 15 minutes. Turn the paneer
and shake pan occasionally. Remove from pan, set aside.
2. Wipe out pan. ( I don’t bother) , Heat remaining butter and oil. Add onion, ginger, garlic,
and chiles. Fry over medium heat until onions are soft but not browned, about 5 minutes.
3. Add curry and cumin, stirring until fragrant, about 1 minute.
4. Add spinach to pan, stirring until well blended. Transfer spinach mixture to food processor
or blender and add enough yogurt to render the mixture creamy. If you prefer a coarser
mixture, reserve 1/3 of the spinach before processing. (you can skip the blender step)
5. Return to pan, adding reserved unmixed spinach, if using. Add warm water, if needed, to
thin.
6. Stir in paneer, heating gently until paneer softens somewhat.
7. Serve over Indian bread or white rice or even couscous (the last not authentic but quite
good).l
8. Top with cilantro, if desired.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.