SAAG PANEER: Spinach and cottage cheese curry

Nearly every curry house in my hometown serves a version of this dish, I have tasted the good, the bad and the downright ugly!  There are endless recipes for saag paneer, many made with spinach puree, but personally, I don’t see the point when tender young spinach leaves are so readily available. There was a time not so long ago that sourcing paneer involved a drive across town to “Little India,” but the change of my local demographic means that it’s now available locally. Hooray for multiculturalism!!

150g fresh spinach leaves

½ teaspoon cumin seeds

½ teaspoon coriander seeds

½ teaspoon fenugreek seeds

1 tablespoon vegetable oil

1 cloves of garlic, thinly sliced

2cm root ginger, cut into julienne

1 teaspoon garam masala

2 large tomatoes, chopped

1 tablespoon coconut cream

1 tablespoon water

200g paneer, cut into cubes

Salt and pepper to taste

Wash and blanch the spinach leaves, refresh in cold water, drain, squeeze as much water from the spinach then roughly chop. In a hot pan individually dry roast each of the whole spices then grin them together in a mortar and pestle. Heat the oil, add the ginger and garlic and sauté until it begins to colour. Add the ground spices, cook until fragrant then add the tomatoes, spinach and garam masala. Cook until most of the liquid has evaporated. Add the coconut cream and a little water if the sauce it too dry.  Add the paneer and warm through. Season to taste with salt and pepper.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

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5 comments on “SAAG PANEER: Spinach and cottage cheese curry”

1. Pingback: Garam Masala | Please Pass the Recipe

2. Pingback: CARROT AND PEA CURRY « Please Pass the Recipe

3. Cheap Luxury

   June 21, 2012

   

   I am a huge fan of paneer. I agree it has to be done correctly though. The curry house near to where we live does an amazing paneer korma, which I love. I am going to have to see if I can source fresh paneer from somewhere so I can give your recipe a try. 🙂

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   • ladyredspecs

     June 21, 2012

     

     Good luck, I believe it is easy to make though I have never tried. Your curry house might sell you some. 🙂

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     • Cheap Luxury

       June 21, 2012

       

       That is a good idea 🙂

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