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Sag Paneer

Yields1 Serving

Source: LCBO Food & Drink Spring 2008
Region: India
Rating: Untried

Most sag paneer are cooked until the spinach is very soft and really loses its spinach taste and consistency. Then it is pureed. This dish has more texture.

 3 tbsp vegetable oil
 2 tbsp thinly sliced garlic
 1 tsp grated ginger
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp black mustard seeds
 5 cups packed baby spinach
 1 cup Paneer
 ¼ cup yogurt
 1 tbsp chopped fresh mint
 salt and freshly ground pepper
1

Heat vegetable oil in a skillet over medium heat. Add garlic and ginger and sauté for 4 minutes or until pale gold. Remove garlic and reserve.

2

Return pan to burner and add cumin, coriander and mustard seeds. Sauté for 1 minute or until you can just smell the spices. Immediately add spinach and cook together until spinach is wilted. Add paneer and cook until paneer is warmed through, about 1 minute. Remove from heat and stir in yogurt, mint and salt and pepper. Sprinkle fried garlic overtop.