Homemade saag paneer makes a great main or side dish
I have ordered saag paneer at countless restaurants. Sometimes I have been quite impressed but usually it’s a bit of a mess. The most important part of getting this recipe right is using the freshest ingredients and ensuring you don’t overcook the spinach!
Saag paneer originated in North India in the Punjab region. My version is quite close to what you would find there but I have added a pureed fresh green chilli paste that is used more often in south Indian cooking. I love the spicy, sweet flavour that the green chillies add to this recipe and really notice when they are left out!
For best results you will want to make your own paneer cheese but you can purchase good quality paneer in Indian markets and some good supermarkets.
In this recipe, I fry the paneer squares in hot oil to brown them. This makes the paneer melt in your mouth crispy on the outside and nice and warm in the centre. If you are watching your calorie intake – as I should be – simply add the paneer raw to the spinach and toss it around until it is cooked through.
If you don’t want to make the fresh paneer, good quality store bought brands will do!
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