Recipe by Allrecipes
"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."
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spinach, roughly chopped
fenugreek leaves, roughly chopped
onion, thinly sliced
grated fresh ginger
heavy whipping cream
salt to taste
To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook time designated.
Bland. Very bland.
This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it.
I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this is bland. My husband and I like our food heavily seasoned (and spicy). Both of us were pleasantly surprised when we didn't feel the need to add chile paste, hot sauc, etc! I admittedly measured the spices generously, and I did use coconut milk instead if cream, too. In fact, I found that for the amount if spinach I used (1 lb), I needed to add almost a whole can of coconut milk to get the consistency I wanted. My Indian grocer was out of fresh fenugreek, so I used a couple tablespoons of dry fenugreek leaves, and they added a lot of flavor. I also made the paneer from scratch . . . Yum! I will definitely be using this recipe again.
This turned out great! Easily as good a flavor as what I've had in many restaurants. I did make some intentional and unintentional modifications that I thought would be helpful.
FENUGREEK: I did not have fresh fenugreek or dried fenugreek so I added a couple of hefty pinches in, stirring and tasting each time.
PANEER: I read that Queso Fresco was a better option than store bought paneer if you didn't have time to make paneer from scratch. It was the perfect consistency and flavor! I DO have to admit my cubes became crumbles because my heat was too high. Ooop! Lesson learned for next time.
CREAM: As at least one other user suggested, I used coconut milk instead of cream. I used the whole can and let the moisture cook down.
COOKING TIME: This did not take longer like others have suggested. I believe that longer cooking times have been due to spinach not being completely drained of water.
SALT AND CAYENNE: I added a considerably smaller amount of both of these. I didn't add salt until the end and added it to taste. I only threw in a couple of pinches of cayenne because I knew my kids wouldn't touch it otherwise. :)
Hope this helps! Happy cooking!
Great recipe. You can feel comfortable making substitutions based on what you have on hand, with excellent results. I omitted the fenugreek, garam masala, and turmeric and used cardamom pods, coriander seeds & ground cumin instead. Doing so just changes the flavor ever-so-slightly, like the differences between saag at two different Indian restaurants. Also I didn't bother to puree the spinach - I bought pre-chopped, frozen spinach & it worked perfectly. Delicious!
This was a very good recipe for a first try. I ended up adding a LOT more spices than was called for, but I love lots of flavor. I loved the end result and making my favorite Indian dish was a good experience!
It took longer than the recipe stated and needed much more ginger and other spices. The paneer is very chewy when prepared this way, it is better if one soaks it in water at least a day in the refridgerator after frying. The spinach will loose its color unless submerged in ice water after cooking.
Goes great with saffron rice and mango chutney!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Saag Paneer
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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