Saag Paneer - Spinach with Cheese Cubes
The beauty of saag paneer is that it can be made with any leafy green or soft-chewy cheese. Even tofu can be used in place of the cheese. The spinach can be extended with a cup-or-two of mustard greens. The feta in this version adds a creamy tang to the greens. Serve with rice or roti bread.
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Servings: 4
Equipment
- Food Processor or blender
- Large skillet or wok
- small saucepan
Ingredients
- ¼ cup Ghee
- 2 tbsp Coriander seeds
- ½ tsp Ground cardamom
- 1 small Onion, roughly chopped
- 1 clove Garlic, roughly chopped
- 2 inch Fresh ginger, peeled and chopped
- 1 lb Fresh baby spinach (12 cups) or regular spinach
- 1 small Green chile or serrano chile, chopped
- 1½ tsp Lime or lemon juice
- Kosher salt
- 6 oz Feta cheese, cut into 1-inch cubes
- 2 tbsp Extra-virgin olive oil
- 1 tsp Cumin seeds
- ¼ tsp Red chili pepper or paprika
Instructions
- Spice Spinach - Heat ¼ cup ghee over medium heat in a large skillet or wok. Add coriander seeds and cardamom, stir fry until starting to brown, about 2 minutes. Add onion and stir fry until lightly browned, about 5 minutes. Add garlic and ginger and cook another minute. Stir in spinach a handful at a time, letting it wilt before adding another handful. When the last batch of spinach has wilted, remove from heat and mix in green chilies and lime juice. Season with salt.
- Cook Spinach - Transfer spinach mixture to the bowl of a food processor or blender. Process until a coarse paste forms, around 1 minute. Pour this back into the skillet or wok set over low heat. Stir in ½ cup water and gently fold in feta cubes. Cook another 5 minutes to let feta absorb some of the sauce. Pour into a warmed serving bowl.
- Make Tadka (topping) and Serve - Before spinach is finished, heat 2 tbsp oil in a small saucepan over medium-high heat. Add cumin seeds and remove from heat as they start to pop and brown, under a minute. Stir in red pepper. Pour red oil over the spinach. Serve with roti bread or rice.
Notes
- The spinach mixture (before the red oil topping is added) can be made 1-2 days in advance and refrigerated.
Nutrition
Calories: 319kcal | Carbohydrates: 10g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 615mg | Potassium: 728mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10819IU | Vitamin C: 35mg | Calcium: 349mg | Iron: 4mg