Creamy Spinach and Paneer

I made this Creamy Spinach and Paneer in a effort to recreate one of my favorite North Indian dishes at home, Saag Paneer. I can’t tell you how many times I’ve ordered it out, but let’s just say, it can fit on more than two hands. *smiles* Mhmm…my thoughts exactly. Now this is truly my rendition and it is inspired by Palak Paneer, which is a type of Saag and I’ve also seen it called Saag Paneer, but that’s typically when you are using other leafy greens like mustard greens, kale, etc. or a combination of those. But for now, just know it’s so good and to not let all that intimidate you to experiment and give this recipe a try.

I didn’t go too heavy on the spices for this dish, but I added just enough to genuinely taste something magical in each bite. And you can certainly adjust those to suit your taste buds. I decided to pan fry the paneer (cheese) in a little coconut oil. I’ve been on a Halloumi cheese kick lately, and I actually happen to like it firm and crispy for this dish, but you can certainly omit that step if you choose. If you’re vegan, and enjoy eating tofu, then I would recommend substituting the paneer for tofu.

For this dish, I left the spinach slightly chunky, but you can put the spinach through a food processor for a bit, to get a smoother consistency. I also used coconut milk in this, which is not traditional, but I like what it adds to the dish.  You can certainly use heavy cream, sour cream, or even plain yogurt, if you choose, instead of coconut milk.

Get the Recipe: Creamy Spinach and Paneer

Yield: 4 servings

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

5 from 3 reviews

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Ingredients

• 10 ounces raw spinach, roughly 6 to 8 cups lightly packed, finely chopped or pulsed in a food processor
• 8 ounces paneer, cut into small bite size cubes
• 2 to 3 tablespoons coconut oil, or ghee or an oil of your choice
• 1 teaspoon ground coriander
• 1 teaspoon garam masala, or a little more, if you really like that spice
• ½ teaspoon cumin seeds, can use Ground Cumin, if you prefer
• ¼ teaspoon ground turmeric
• 1 medium yellow onion, diced small
• 1 medium tomato, quartered, seeded, then diced into small pieces
• 1 small jalapeno, or a comparable pepper, seeded and minced (optional)
• 1 clove garlic, minced
• ½ inch knob ginger, minced
• ½ cup vegetable broth, or more to get to the viscosity that you like
• ½ to ¾ cup unsweetened coconut milk, or a little more if you'd like
• salt, to taste

Suggested Accompaniments:

• your favorite grain
• naan

Equipment

• 1 Large Skillet

Instructions

• In a large frying pan, heat the oil over medium-low heat, then add in the paneer. Fry for several minutes on several sides until they are slightly golden. Transfer them onto a plate.
• Using the same pan, at the same temperature, add in coriander, garam masala, cumin seeds, and turmeric and heat 1 to 2 minutes to enliven the spices and then add in onion, tomato, jalapeno, garlic, ginger and sauté until the onion is translucent and the tomato has broken down some, 5 to 8 minutes.
• Add the spinach to the skillet and allow it to wilt down some as you sauté it for a few minutes. Stir in the vegetable broth and coconut milk and let it simmer over low heat for 10 to 15 minutes, so that all the flavors can marry together. Taste and add salt to your liking. Stir in the paneer and let simmer for an additional 5 minutes or so. If you'd like it to be "soupier", then add a little more coconut milk, water, or vegetable broth.
• Serve with your favorite grain or naan, if using and enjoy!

Calories: 333kcal, Carbohydrates: 11g, Protein: 12g, Fat: 29g, Saturated Fat: 21g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 37mg, Sodium: 196mg, Potassium: 614mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7006IU, Vitamin C: 32mg, Calcium: 365mg, Iron: 3mg