SAGE PANEER RECIPES
AUTHENTIC SAAG PANEER RECIPE | 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.
Provided by Allrecipes
Categories World Cuisine Asian Indian
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
- Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
- Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
- Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 299 calories, CarbohydrateContent 18 g, CholesterolContent 29 mg, FatContent 19.9 g, FiberContent 5.2 g, ProteinContent 17.1 g, SaturatedFatContent 6 g, SodiumContent 479.9 mg, SugarContent 2.9 g
SAAG PANEER RECIPE - NYT COOKING
Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.
Provided by Kay Chun
Total Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
- Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
- Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
- Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
- Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
More about "sage paneer recipes"
SAAG PANEER | VEGETABLES RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 293 calories per serving
- To make the paneer, line a sieve with a large piece of muslin and place over a bowl.
- Heat the milk in a large heavy-based pan over a medium heat. Gently bring to the boil, then reduce the heat to a gentle simmer. Gradually add 4 tablespoons of lemon juice, stirring continuously so the curds and whey separate.
- Carefully pour the mixture into the sieve so the curds collect in the muslin. Place under cold running water to get rid of any whey, then gather up the muslin and squeeze out the excess moisture.
- Keeping the muslin bundle in the sieve, cover it with a plate and top with a few heavy weights (a couple of tins work well). Place in the fridge for 1 hour 30 minutes to set. Once set, cut the paneer into 2cm chunks.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the paneer and fry for 5 minutes, or until golden, stirring frequently. Using a slotted spoon, transfer to a double layer of kitchen paper to drain.
- Peel and finely chop the onion, garlic and ginger.
- Return the pan to a medium-low heat, adding a splash more oil, if needed. Add the cumin seeds, fry for 1 minute, then add the onion and cook for around 8 minutes, or until softened.
- Stir in the garlic, ginger, garam masala and turmeric. Halve, deseed and very finely chop the tomato, add to the pan and cook for a further 10 minutes, or until softened but not coloured, stirring occasionally.
- Stir in the frozen spinach, cover and cook for 5 minutes, then stir in the cream, paneer and a splash of boiling water.
- Reduce the heat to low and cook for a further 5 minutes with the lid off, or until reduced to a deliciously creamy consistency. Season to taste with sea salt and black pepper and serve immediately.
SAAG PANEER RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine indian
- Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
EASY SAAG PANEER RECIPE | EATINGWELL
From eatingwell.com
Reviews 4.5
Total Time 25 minutes
Category Healthy Turmeric Recipes
Calories 381.8 calories per serving
- Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.
INDIAN SAAG RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.0
Total Time 50 minutes
Category Side Dish, Vegetables, Greens
Calories 181.7 calories per serving
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
RESTAURANT STYLE PALAK SAAG PANEER RECIPE | CHEFDEHOME.COM
Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a delicious and easy spinach and Indian cheese main course curry which I always order in one of my favorite Indian restaurant!
Oh, yes! Even though I cook and have shared many Saag recipes on the blog.... I'm always impressed when someone shares a delicious plate of my fav food with me. So, this recipe is re-take on my own palak paneer recipe... to give it that restaurant-style taste, texture, and aroma!
For vegetarians, Saag Paneer is always one of the main vegetarian choice in Indian Buffets/Eateries. If you have ever ordered veggie thali (plate), I bet you are not new to flavor of that creamy Saag Paneer.
Oh, and there is nothing special needed to make this curry. Other than obvious spinach and paneer (or tofu if you like), rest everything is very pantry-friendly. No special preps here, it's all in the style of cooking!
As a kid, I have vivid memories of eating Palak Paneer (this is what we call it in my home) every few days. Even after being from meat-lovers family, (both parents and in-laws), there are still few days in week when we don't eat meat due to religious reasons. So those days if anyone is not ready to eat grass-food (that's what Vishal calls a vegetarian meal), then votes are counted for Paneer (the fav Indian cheese). And Saag Paneer is one of THE most obvious choice.
I have shared many Saag recipes on blog already but most pictures were taken at night and are so old. My old day favorites when I had no clue how pictures should look.... Though all of those spinach/palak curry taste very good and are regular in my home. If you are in mood to eat Indian for dinner, check a few of those recipes here.
So, this Saag Paneer is actually adaptation my own recipe.
We have an Indian Market near our area where we go for most of our Indian groceries. One restaurant in that area makes killer Saag Paneer! I mean so so good that if we get there during lunch time, I have to eat a Thali (Indian Plate of food) with special Saag Paneer. Inspired from that recipe, I updated my recipe to taste just like that Restaurant's palak paneer.
It took me few attempts but picky eater in my home loved it. :)
Blanched Spinach Vs Raw Spinach for Saag Paneer?
I have always cooked Saag Paneer with blanched (or in home-style - boiled) palak. The main difference in restaurant's saag paneer is that it is not pureed like I used make at home. So, first I thought, may be I can use raw spinach and then leave it chunky for this version of saag paneer.
That attempt was an epic failure! Raw spinach has this bitter after taste that after even being cooked in curry I could taste it. So it did not pass my kitchen-level test. However, I served it for dinner that night since had planned for dinner. To my surprise Vishal actually enjoyed the curry. He did not get any bitter taste.
Conclusion? May be I have too sensitive palate or batch of palak I used was bitter.... I recommend boiling the palak/spinach before using in this recipe. However, if you are in hurry and love spinach no mater what? Then go ahead and use it raw. It saves lot of time.
PS: You can also use frozen spinach for this recipe. Surprisingly, frozen spinach works perfectly without any pre-cooking.
Variations:
Other than using boiled/thawed greens, Saag Paneer is very forgiving by nature. You can really make many variations.
1) Replace paneer with tofu, corn, soy nuggets or even chicken/lamb if you eat non-vegetarian.
2) You can even use mustard greens or kale instead of spinach.
I have following recipes on blog featuring Spinach or Mustard Saag:
1. Palak Corn
2. Palak Paneer
3. Palak Soy Nuggets
3. Palak and Mustard Green Saag
Health Benefits and Diet Info:
Now, I can't finish this post without sharing a few words about health benefits of this Indian Curry. With vegetarian protein from Indian Paneer (or tofu if using), it also has abundance of calcium, iron, folate and also Vitamin-C. A serving of saag paneer will serve at-least one good (or two) serving of veggies.
Also, this recipe is Gluten Free and can be vegan if you use tofu and replace cream with coconut milk.
That much and it is still an easy vegetarian main course!
So, friends! This time, ditch the delivery and order Restaurant Style Saag Paneer from your own kitchen! :)
oh, and don't forget to serve Indian Naan bread on the side!
Try this recipe and make Paneer at home to use in Palak Paneer. It tastes fresh and better than store-bought.
From chefdehome.com
Total Time 35 minutes
Category Curry, Main Course
Cuisine Indian
- Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad.
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