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Saag Paneer #2

As with any protein, marinating prior to cooking allows the flavors to really come to life.  This version of Saag Paneer started with a recipe I found in a cookbook by a Food Network personality, Aarti Sequira, titled Aarti Paarti. 

This differs from another Saag Paneer  recipe I posted a few months ago in that this variation (#2) does not have any tomatoes and as I mentioned above, the paneer cheese is marinated in spices for at least 30 minutes prior to frying.

Serve with basamati rice, naan, as a side dish or alone.   Me?  I had mine today as a side dish with a juicy hamburger on a gluten free bun.  Who said you can't mix up your food regions?

- Eat what you love!

Foodie Mama

Saag Paneer #2  (serves 4 as a side dish or 2 for a main, with rice)

1 t ground turmeric
1/2 t cayenne pepper
olive oil
12 oz paneer cheese, cut into 1 inch cubes
1 lb greens (kale, spinach, chard) with stems removed and chopped into ribbons
1 medium yellow onion, minced (about 3/4 c)
1 t grated fresh ginger
2 t minced garlic
2 t ground coriander
1 t ground cumin
1/2 t garam masala
1/2 c whipping cream


  1. In a large bowl, whisk together the turmeric, cayenne, 1 t salt and 3 T oil.  Add the cubed paneer and gently toss.
  2. In a large non-stick pan, bring 1/2 c of water to a boil over medium-high heat.  Add the greens, cover, and cook until greens are tender.  (for spinach, that is only about 1 minute, up to 5 minutes for thicker greens such as kale)  Drain the green as set aside.
  3. Return the pan to medium heat and add the marinated paneer.  After 4 minutes, flip the cube over and cook for an additional 3 minutes.  They should be nice and golden brown.  Remove from pan and place on a paper towel lined plate.
  4. Add 1 1/2 T of oil to the pan.  Add the onion and a pinch of salt.  Cook unit the onions are softened, about 7 minutes.  Add the ginger and garlic and cook, stirring often, about 3 minutes.
  5. Add the coriander, cumin and garam masala.  Stir the mixture and cook for another 1-2 minutes.  Add a tablespoon of water if the spices stick.
  6. Add the greens and 1/2 c water.  Stir, reduce heat to low and cook for 5 minutes.
  7. Remove from heat and add the whipping cream.  Gently fold in the paneer cubes.  Again, put pan on low heat and heat through for another 5 minutes.
  8. Remove from heat and for best results, let sit for 20 minutes before eating for maximum flavor.

Saag Paneer #2