They say that you eat with your eyes first. I totally get that! If something looks good, you expect it to taste good, and vice versa. Unfortunately, to a lot of people this dish does not look good. In fact, it can look a little bit slimy. Don’t be fooled, it’s totally yummy! The fragrant spices, mild spinach, tangy yogurt, and creamy Paneer are a heavenly combination. Saag Paneer is a traditional East Indian dish with a balance of flavors.
Paneer is the go-to cheese for weekly vegetarian nights at our house. It is so versatile, I can use it in all types of dishes from Asian stir fry to sandwiches ( I will have to share that with you sometime).
Cut the Paneer in one inch cubes and place it in a seal-able bag.
Mix the turmeric, cayenne, and salt in a small bowl. Whisk in 3 tablespoons of oil.
Pour the marinade in the bag with the Paneer and gently massage the bag to evenly distribute the marinade. Let that marinate in the refrigerator while you prepare the other ingredients.
Lightly saute the Paneer until it just begins to brown. YUM!
Set the Paneer aside, then add more oil to the same pan and saute the onions and chile.
Keep sauteing the onions until they are well caramelized. They should be a lovely toffee color. This brings out the sweetness in the onions. Once the onions reach a golden color, add the garlic, ginger, garam masala, coriander, and cumin. Saute 3-5 minutes. Add water as needed to keep it from drying out and the spices from burning.
Remove the pan from the heat and gently stir in the yogurt.
Add the Paneer back in and cook for another 5 minutes or until heated through.
For your convenience, here’s a printable version.
This recipe is adapted from a recipe by one of my favorite Food Network cooks: Aarti Sequeira