Saag Paneer with Basmati Rice
Tender cubes of pan-fried paneer nestled in a velvety spiced spinach and mustard greens sauce, served alongside fragrant basmati rice. A classic North Indian vegetarian dish that is hearty, naturally gluten-free, and deeply nourishing.
Ingredients
- 1 lb paneer, 1-inch cubes
- 10 oz fresh baby spinach
- 6 oz mustard greens (or more spinach), roughly torn
- 4 tbsp ghee (or neutral oil)
- 1 onion yellow onion, finely diced
- 6 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1 can canned diced tomatoes
- 1/4 cup heavy cream
- 1 tsp garam masala
- 1 tsp whole cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 1/2 cup basmati rice, rinsed
- 2 1/2 cup water (for rice)
Instructions
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1
Cook 1 1/2 cup rinsed basmati rice with 2 1/2 cup water (for rice): bring to a boil, cover, reduce heat to lowest, cook 15 minutes, then steam covered 5 minutes. Fluff with a fork.
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2
While rice cooks, bring a large pot of water to a boil. Add 10 oz fresh baby spinach and 6 oz roughly torn mustard greens (or more spinach) and blanch for 2 minutes until wilted. Drain, cool briefly under cold water, then blend to a coarse puree. Set aside.
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3
Heat half the 4 tbsp ghee (or neutral oil) in a large skillet over medium-high heat. Add 1 lb 1-inch cubes paneer and pan-fry, turning occasionally, for 4-5 minutes until golden on multiple sides. Transfer to a plate.
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4
Reduce heat to medium. Add the remaining ghee and 1 tsp whole cumin seeds. Fry 30 seconds until sputtering. Add 1 onion finely diced yellow onion and cook 8 minutes until golden.
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5
Add 6 cloves minced garlic cloves, 2 tsp minced fresh ginger, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook, stirring, for 1-2 minutes. Add 1 can canned diced tomatoes and cook 5 minutes until the sauce thickens.
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6
Add the spinach puree and 1 1/2 tsp salt. Simmer 5 minutes, stirring occasionally. Stir in 1/4 cup heavy cream and 1 tsp garam masala.
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7
Gently fold in the fried paneer and simmer 3-4 minutes to heat through and marry the flavors. Taste and adjust seasoning.
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8
Serve the saag paneer over basmati rice.