Saag Paneer - Alder Commons Cooking Class
A classic menu item at most Indian restaurants is easily made at home using our Indian spice starter kit. This is an easy meal to feed a whole family and keeps well all week. It can be made vegan by using tofu and coconut cream. If you plan to have leftovers, I recommend making this more spicy than you think. Much like chili, the flavors meld overnight and the spiciness reduces.
Time: 30-40 minutes
- 2 lbs of frozen spinach
- 1lb store-bought paneer - cut in 1/2” cubes
- 1 medium red onion diced
- 1 14oz can crushed tomatoes
- 1 Serrano pepper diced (optional if you want more spice)
- 2 Tablespoons Ginger Garlic Paste **In a food/processor or blender combine equal parts rough chopped ginger and garlic (1/4 cup of each) add one tablespoon of oil. Blend into a smooth paste. Store extra in a glass jar for up to a month. If you can’t do this, finely mince together a tablespoon of ginger and garlic with a pinch of salt.
- 3 -4 cloves of sliced garlic
- 2 Tablespoons Heavy Cream
- 1/4 cup chopped cilantro (optional for garnish)
- 1/4 C Canola oil
- 2 teaspoons Mumbai Spice Company Cumin Seeds
- 1 teaspoon Mumbai Spice Company Red Chili Powder
- 1 teaspoon Mumbai Spice Company Turmeric
- 1 teaspoon Mumbai Spice Company Cumin Powder
- 1 teaspoon Mumbai Spice Company Coriander Powder
- 1 teaspoon Mumbai Spice Company Garam Masala (additional to finish)
- 3 teaspoon Kosher Salt
- Food processor or blender
- 12” pan with >2” sides or a dutch oven.
- In a pan, heat your oil over medium-high heat.
- Add the cumin seeds and within 30 secs until they start bubbling and change color to a darker brown.
- Add the diced serrano pepper and after one minute add the onions and one tsp of salt.
- Once the onions are lightly brown, add the ginger-garlic paste. Cook on medium heat until the onions start turning completely brown.
- Add the red chili, coriander, turmeric, cumin powder and garam masala. Stir together with the onions. Add 1/4 cup of water to help deglaze the pan, stir and scrape the fond (the crispy bits) off the bottom of the pan.
- Once the water has evaporated (2-3 minutes), add the crushed, one tsp of salt and the sliced garlic.
- Cook the tomatoes on medium heat for 8-10 minutes until the tomatoes are completely broken down. The mixture should look glossy.
- Add the frozen spinach, and mix well into the tomato-onion-garlic sauce in the pan. Cook for 5 minutes stirring occasionally. The spinach will change color to dark green and wilt.
- Add the heavy cream, and cubed paneer. Cook for another 3-5 minutes until the cream is fully dissolved, and paneer is warmed up and starting to soften.
- Taste and add finish with 1 tsp of salt and additional garam masala..
- Garnish with a slight drizzle of heavy cream, a chopped bunch of cilantro. Serve with Indian bread or basmati rice.