Indian Dish Saag Paneer Recipe

Description:

A vibrant, emerald green curry brimming with soft, creamy paneer cheese cubes. The sauce is rich and luxurious, with a gentle warmth from the spices. Visible flecks of cilantro garnish add a pop of fresh green against the deep green of the spinach. The paneer cubes are slightly browned at the edges, indicating a gentle sear that adds depth of flavor and a pleasing textural contrast to the soft spinach. The overall appearance is inviting and appetizing, suggesting a dish both flavorful and comforting.

Ingredients:

• - 1 tbsp vegetable oil
• - 1 medium onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (optional)
• - 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• - 1 (14 oz) package paneer cheese, cubed
• - 1 cup heavy cream
• - 1/2 cup water
• - Salt to taste
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Heat the vegetable oil in a large pan or wok over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2. 2. Add the minced garlic and grated ginger to the pan and cook for another minute, until fragrant. Stir constantly to prevent burning.
3. 3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant spices are toasted.
4. 4. Add the thawed and squeezed spinach to the pan. Stir well to combine with the onion and spice mixture. Cook for 5-7 minutes, allowing the spinach to wilt and release any excess moisture.
5. 5. Add the cubed paneer cheese to the pan. Gently stir to coat the paneer with the spinach and spice mixture. Cook for 3-5 minutes, allowing the paneer to heat through and slightly brown on the edges.
6. 6. Pour in the heavy cream and water. Bring the mixture to a simmer, then reduce the heat to low. Stir in salt to taste.
7. 7. Simmer the Saag Paneer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. The sauce should be creamy and slightly coating the paneer.
8. 8. Garnish with fresh chopped cilantro before serving. Serve hot with naan bread or basmati rice.