Easy Saag Paneer
  • CourseMain Dish
  • CuisineVegetarian
Prep Time
Cook Time
Prep Time
Cook Time
  • 1/4cup extra virgin olive oil
  • 2tbsp extra virgin olive oil
  • 1/4tbsp coriander seeds
  • 1/4tsp ground cardamom
  • 1small yellow onionfinely chopped
  • 1clove garlicfinely chopped
  • 1tbsp gingerfreshly grated
  • 1lb baby spinachwashed and dried
  • 1small serranofinely minced
  • 2 limesjuice only
  • 6oz paneercut into 1″ pieces
  • 1tsp cumin seeds
  • 1/4tsp red chili powder
  • kosher salt
  1. Heat 1/4 cup olive oil in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add serrano and lime juice; season with salt. Let cool 5 minutes. Stir in 1/2 cup water, then gently fold in paneer. Cook until the paneer is slightly softened and has absorbed some of the sauce, about 5–7 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high. Add cumin seeds. As soon as cumin seeds start to pop, remove from heat; this should just take about 30 seconds. Add chili powder. Pour cumin mixture over spinach mixture. Serve warm.