by merrill
View
my 134 recipes »
Photo by Sarah Shatz
2 tablespoons cumin seed Ask a question about this ingredient
1 tablespoons coriander seed Ask a question about this ingredient
2 teaspoons mustard seed Ask a question about this ingredient
½ teaspoon red pepper flakes Ask a question about this ingredient
1/8 teaspoon cardamom seeds Ask a question about this ingredient
Using an electric coffee grinder or a mortar and pestle, grind the spices together as finely as possible. This spice mixture can be stored in an airtight container for a few weeks, but its potency will decrease over time. Makes about 1/4 cup.
Ask a question about this step1 1/2 pounds fresh spinach or 2 10-oz packages frozen chopped spinach, thawed Ask a question about this ingredient
2 tablespoons ghee or vegetable oil Ask a question about this ingredient
8 oz paneer cheese (if you cannot find paneer, halloumi is a good substitute) Ask a question about this ingredient
1 small onion, finely chopped Ask a question about this ingredient
1 large garlic clove, finely chopped Ask a question about this ingredient
1 teaspoon finely chopped fresh ginger Ask a question about this ingredient
2 teaspoons spice mixture (see recipe below) Ask a question about this ingredient
1/4 teaspoon turmeric Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
1 1/2 cups buttermilk Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/8 teaspoon freshly ground nutmeg Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
If you’re using fresh spinach remove the stems, and then rinse and dry the leaves thoroughly. Chop roughly and set aside. If you’re using frozen spinach, squeeze out as much of the moisture as possible and set aside.
Ask a question about this stepPut the ghee or vegetable oil in a large sauté pan over medium-low heat. Cut the paneer into ½-inch cubes and add it to the pan. Cook, tossing frequently, until the cheese is lightly browned on all sides, 3 to 5 minutes. Remove the paneer with a slotted spoon and set aside.
Ask a question about this stepAdd the onion to the pan and sauté, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic, ginger, spice mixture, turmeric and a pinch of salt. Cook for 2 minutes, stirring frequently.
Ask a question about this stepTurn the heat up to medium and add the spinach to the pan all at once. Cook, stirring frequently, until the spinach is wilted (or until the frozen spinach is warmed through), 3 to 5 minutes. Stir in the buttermilk and cream and simmer until thickened, another 3 to 5 minutes (add more buttermilk and/or cream if the mixture seems dry). Taste and add more salt if necessary, along with the nutmeg and some pepper. Stir in the paneer and serve.
Ask a question about this stepNB, I make this recipe a lot, and I never use the red pepper flakes, because red pepper flakes and I just don't get along very well. It's delicious without them! I bump up the spice mixture a bit, and always grind it fresh. I typically make double batches and freeze half of it (usually without the cheese), and I use the spice mixture for all kinds of other things, so grinding for each batch works well. (In fact, I used to have the formula for this spice mixture on a sticky note inside my spice cabinet , but soon I had it memorized!). If you want a bit more zing, without the red pepper, increase the fresh ginger. I suppose you could also just sprinkle some red pepper on your serving, though I've never tried it. I know people (my son, for example) who shake red pepper flakes onto cooked dishes the way other people grind black pepper. I hope you try this; it's a great recipe!! ;o)
Merril, how spicy is this spice mixture? I want to make this for our whole family (1 year old included) but am hesitant to leave out all the kick. I can take the heat, but my little Z can't yet.
No reason to leave the paneer out - make it quick!
Boil a half gallon of the milk of your choice, skim to whole. When it is at a nice, easy roll, add 1/8 cup lemon juice or vinegar. Continue the gentle boil another minute or so. You will see the curds forming and the whey clearing. Turn off the heat and let the curds firm a minute or two.
Strain the curds in a colander lined with a dish towel. Rinse the curds twice - I just dunk the towel in the cooking pot with fresh water. The idea is to get out the sourness - but there isn't much to start with so don't fuss much.
Wring the water out of the paneer by twisting the towel. Refold the towel tightly around the lump of paneer to form it into a square. Place it on a clean sloped surface to allow the liquid to flow away (a cutting board propped up on one end), place a heavy, flat object (another cutting board or big pot) on top and press down to express the water. Get it as dry as you can.
Wrap in plastic wrap and refrigerate or freeze.
PS: I like my Sag Paneer creamy and use just lots of yogurt (made from the other half of the gallon of milk).
Nice!
I've been making this dish for a while, and i love the looks of this recipe, especially the custom spice blend. In my recipe, the creaminess comes from the spinach itself, dairy is very optional. Here's my version that I blogged about recently -- http://calcuttachow.wordpress.com/2011/05/13/spinach-paneer/
As an Indian (sort-of) I have to say this recipe is a bit conservative/subjective:
1) we usually use a lot more ginger (ginger is a must with paneer!), either as you've done, or additionally as ginger pickled in lemon juice or vinegar
2) a Lot more onion for body (subjective opinion)
3) where's the tomato?! Gotta have it well-sauteed in your gravy before you add the saag!
4) browning the paneer? No, No, No!!! It's best when crumbled in, at most sliced in! Even better if crumbled/sliced and marinated in said lemon/ginger pickle juice!!
5) it's better when wet!!!
6) lastly, I have to say that I had it dry yesterday, with minimal onion, ginger and tomato, and I'm still salivating as I recall it!
I make this all the time (this recipe!!) so I'm very interested in these comments, some of which I'll try. I know that browning the paneer isn't typical -- at least it's not done in any of the many Indian restaurants in the U.S. where I've eaten saag paneer -- but I also know that it makes the paneer taste so, so good. Would love to see a recipe for ginger pickled in lemon juice!! It sounds divine and yes, it would be fantastic with this, as the spinach does tend toward the sweet, even with the buttermilk. I typically add a bit of lime juice before serving. But that's because I tend to like a splash of one acid or another on just about any dish involving cooked vegetables. I can see how the tomato would make the saag even sweeter, making the need for the pickle even more important. Thanks for this helpful comment. ;o)
My second time making it I added frozen peas and garbanzos... along with basmati cooked with sauteed onions, Grenadian cinnamon sticks, Middle Eastern cloves, mixed peppercorns and a little salt. Wow.
Is there a way to make this dish without the dairy? Could soy milk be subsituted?
I use coconut milk, although some of my non-dairy Indian friends suggest using tomato to enliven the dish. Personally, this is my favorite non-dairy version... http://www.letsblogaboutfood.com/2011/03/spinach-sauce-saag-vegan-or-chicken-or.html
Fantastic recipe! I did it without the cheese but served alongside Smashed Indian Potatoes with Lazy Raita. Both recipes are great but the saag is OMG. I will be putting this into rotation. Note: I did not grind the spices but used the spices already ground and it is totally worth it without the extra step.
I made this last week, without the paneer, and froze half before adding the buttermilk and cream. I defrosted it yesterday and finished the dish (using buttermilk and half-and-half, as I had no cream). It was delicious. It tasted as good as when freshly made. I served it over basmati rice that I'd cooked with two teaspoons of my homemade ghee and a pinch of salt, with aargersi's Spiced Pink Lentils on the side. What a sensational dinner. From now on, I'm making double batches of this saag, and freezing half. I encourage everyone else to do the same! ;o)
Thanks, AntoniaJames! Great to know.
Hi AntoniaJames,
Being a fat-prone South Asian, I don't use ANY form of fat besides the basic oil, except for skimmed milk, if you want to make this dish lean & creamy. When Indulging (I mean Really Indulging!) I might top with a spoon of cream after serving.
But I find that if you're Really fat-conscious, a bowl of yoghurt on the side [or even, anarchically, inside the dish! (which means you have to incorporate it just before putting in the saag)] will satisfy the need for dairy taste, without the guilt.
Regarding your question about pickled ginger, it's simply julienned ginger in lemon/lime juice, about a week old minimum. Osmosis, just like peach brandy & brandied peaches!
Oh, how funny, to learn that I'm an anarchist. I always stir in a good tart raita to whatever lentil, dal, pulao or veggie cooked with Indian spices that I eat. Just love it. Thanks for the tip on the lemon juice pickled ginger! Do you slice the ginger across the grain or with it? How long does it keep, refrigerated? I tend to make things in quantity, whenever possible, given the other demands on my time. Thanks again. ;o)
I've used it in other Indian dishes, like daal for example.
I just made another batch, and froze half (before adding the dairy). Really looking forward to eating this on a regular basis. (In fact, next time, I'm getting enough spinach to make a double batch.) It's the perfect compliment to all the dal, lentils and mixed grain dishes we enjoy so much around here. ;o)
Yes, Merrill, saag and daal make a great combo!
And there are any number of combos of different saags and daals!!!
Merrill, how do you use the leftover spice mixture? Many thanks. ;o)
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
photo 1 of 9
An array of spices.
photo 2 of 9
A cross section of the paneer.
photo 3 of 9
photo 4 of 9
Like halloumi, you can get paneer to brown without it losing its shape.
photo 5 of 9
All of the aromatics form a base for the saag.
photo 6 of 9
photo 7 of 9
This recipe calls for buttermilk and cream -- I like the acidity the buttermilk brings to the table.
photo 8 of 9
Add the paneer right before serving.
photo 9 of 9
Just wanted to mention that I filled an omelet this morning with a couple of tablespoons of leftovers of this wonderful dish. Perfectly delicious! I have a somewhat erratic "rotation" but if there's any dish that can be said to be "in" my rotation, this one definitely qualifies! (It's also a "pantry dinner" here, as I almost always have paneer and frozen spinach on hand, and of course all of the other ingredients. Lately I've been serving with freshly cooked phulka roti, hot off the pan.) ;o)