Ingredients

4 servings.

Paneer

• 8 ounces paneer
• 1 tablespoon ghee

Spice Blend

• Small handful of cumin
• Small handful of cardamom
• Generous pinch of coriander
• Pinch of mustard
• Pinch of red pepper flakes
• 2 whole cloves, ground
• Generous pinch of turmeric powder, to taste
• Pinch of chili powder, to taste
• Salt to taste

Saag Base

• 1 cup Caramelized Onions
• 3 cloves garlic, minced
• Small handful of fresh ginger, grated
• 1 small tomato, diced
• 20 ounces frozen chopped spinach, thawed and squeezed very dry

Finish

• 2–4 tablespoons sour cream
• 2–4 tablespoons heavy cream

Method

Paneer

1. Cut the paneer into ½-inch cubes and toss with salt and pepper.
2. Fry the paneer:
3. Air fryer (preferred): 390°F until lightly brown and crisp on several sides.
4. Stovetop (be careful to avoid overcooking): Heat ghee in a large skillet over medium heat. Cook about 5–7 minutes, turning occasionally.

Remove and set aside.

Spinach

1. Add the caramelized onions to the pan and warm through. Stir in the garlic and ginger and cook until fragrant, about 1 minute.

2. Add the ground spice mixture, turmeric, chili powder, and salt. Stir constantly until aromatic, about 30 seconds.

3. Add the tomato and cook until softened and somewhat reduced, 3–5 minutes.

4. Add the spinach and stir thoroughly to combine with the onion mixture. Cook over medium heat until the spinach is hot and any remaining excess moisture has mostly evaporated.

5. Reduce the heat to low. Stir in the sour cream and heavy cream until fully incorporated and creamy. Do not boil aggressively after adding the dairy.

6. Taste and adjust salt and black pepper as needed.

7. Return the paneer to the pan and gently warm through for 1–2 minutes. Serve immediately.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently over low heat to avoid separating the dairy sauce.

Inspirations

• Saag Paneer: A Delicious Journey Through India’s Creamed Spinach Specialty
• Keto Made Easy: Saag Paneer