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Saag Paneer

INGREDIENTS

  • 1  pound fresh baby spinach (about 8 packed cups)
  • 2 tablespoons ghee
  • 8 ounces paneer, cut into 1-by-1/2-inch pieces
  • ½ cup finely chopped yellow onion
  • Kosher salt and black pepper
  • 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
  • 2 teaspoons grated garlic (from about 3 cloves)
  • 1 serrano chile, stemmed and minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup heavy cream
  • Steamed rice and Indian flatbread, for serving

PREPARATION

In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.

  1. Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
  2. Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
  3. Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
  4. Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
  5. Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.