Authentic Saag Paneer

Recipe View Gather all your ingredients, ensuring they are prepped and ready to go. (5 minutes)

Recipe View Bring a large saucepan of salted water to a rolling boil. Add the spinach and fenugreek leaves and cook until just wilted and bright green. (3 minutes)

Recipe View Immediately drain the greens and plunge them into a bowl of ice water to stop the cooking process and preserve their vibrant color. (2 minutes)

Recipe View Drain the greens again and squeeze out any excess water. Transfer to a food processor and pulse until finely chopped but not completely pureed. A little texture is desirable. (5 minutes)

Recipe View Heat 1 tablespoon of canola oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the paneer cubes and fry until golden brown on all sides, creating a beautiful crust. Transfer the fried paneer to a plate and set aside. (8 minutes)

Recipe View Add the remaining 2 tablespoons of canola oil to the same skillet. Once hot, add the cumin seeds and allow them to sizzle and release their aroma. (2 minutes)

Recipe View Add the sliced onion and cook until softened and translucent, stirring occasionally. (5 minutes)

Recipe View Add the minced garlic and grated ginger, stirring to coat the onions and cook until fragrant. (2 minutes)

Recipe View Stir in the diced tomato, garam masala, turmeric, and cayenne pepper. Cook, stirring frequently, until the tomatoes break down and the spices are well combined, creating a flavorful base. (10 minutes)

Recipe View Stir in the chopped spinach and fenugreek mixture, followed by the fried paneer cubes. Add the heavy cream and salt to taste. (3 minutes)

Recipe View Reduce the heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld together beautifully. (15 minutes)

Recipe View Serve hot, garnished with a swirl of cream or a sprinkle of fresh cilantro, if desired. Enjoy this restaurant-worthy Saag Paneer in the comfort of your own home.