Takeout remakes · Indian
Saag Paneer
Silky spiced spinach with golden seared paneer.
Saag paneer gets its richness from browned paneer and its body from spinach cooked down hard. Thick Greek yogurt, stirred in off the heat, takes the place of cream and keeps the dish bright. Sear the paneer properly; the golden crust is the best part.
Ingredients
For 4 bowls.
Rice
- 3/4 cup basmati rice, rinsed
- 1 1/4 cups water
Paneer
- 14 oz paneer, cut into 3/4-inch cubes
- 1 teaspoon canola oil
Spinach
- 1 teaspoon ghee
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 green chili, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 2 lb fresh spinach
- 1 1/2 cups plain nonfat Greek yogurt
Method
Bring the rice and water to a boil, cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.
Pat the paneer dry. Heat the oil in a large nonstick pan over medium-high heat and sear the paneer 3 to 4 minutes, turning, until golden on several sides. Move to a plate.
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Tips
- Fresh spinach shrinks to a tenth of its volume, so add it by the handful and let each batch wilt.
- Pat the paneer dry before searing or it spits and won't brown.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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