Saag paneer is one of my favorite Indian dishes, particularly good when eaten with freshly made chapatis. I wrote a post about one version before (7 years ago, really?!). But recently I've found another to make the same dish, easier and still tasty. There is no onion and various spices were replaced with panch phoron. A tasty dish made quicker.
Saag paneer II (current favorite version)
- 500-750 g spinach, blanched and drained (or just over 1 cup of frozen spinach, thawed and drained)
- 2 tablespoons of rapeseed oil/ghee
- 2 teaspoons of panch phoron (Indian mixed-seeds for cooking, great for most vegetable dishes)
- 1 teaspoon of grated ginger
- 1 garlic clove, grated (or use garlic powder like I do sometimes)
- 225-250 g of paneer block, cut into 1-cm dices
- 1 teaspoon of mixed powder (see below)/garam masala
- 50-75 ml single cream
- water to loosen the mixture
- 1 tablespoon of flour mixed in 1 tablespoon of cold water
- salt to taste
Indian Mixed Powder (from Curry Guy)
- 3 tablespoons coriander powder
- 3 tablespoons cumin powder
- 3 tablespoons sweet paprika powder
- 3 tablespoons Turmeric powder
- 1 tablespoons Garam powder
- 4 tablespoons mild curry powder such as Madras
In a skillet heat 2 tablespoons of oil/ghee and panch phoron on medium heat. When seeds start to pop, put in paneer cubes. Lightly salt and spice the mixture (with mixed spice or garam masala). Brown the paneer cubes but watch out not to burn the panch phoron. Remove the paneer cubes to a plate.
In the same pan, stir in the drained spinach, ginger and garlic. Cook the spinach thoroughly to reduce the moisture. Stir in mixed powder, cream and the browned paneer cubes set aside earlier. Bring the pot to gentle boil for a few minutes. You may need some water to create the consistency you like. Stir in the flour-water mixture, wait for the pan to come back to bubble to thicken up. Taste and season with salt.
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