Learn how to make a homemade Saag Paneer that's both healthy and budget-friendly. This vegetarian recipe is easy to follow and can be enjoyed on busy weeknights.
When five o'clock hits, you might be tempted to open your favorite delivery apps and relax. But if you're looking for a delicious, healthy, and budget-friendly alternative, this vegetarian Saag Paneer recipe is perfect for you. It can be cooked in just over half an hour and serves four people. Here's how to make it for just £4.87 per portion, with the total cost of ingredients coming in at £19.51 when shopping at Asda. This includes the spices, which you can reuse for future batches.
Feel free to experiment with coriander and cumin seeds to adjust the flavor profile to your preference. Saag refers to a traditional Indian vegetable dish where spinach or other dark greens are stewed with ginger, garlic, fresh chilies, and spices until they become incredibly tender. As the name suggests, Saag Paneer also incorporates paneer, a mild Indian cheese that holds its shape well during cooking. Popular TikToker Jess Murphy praised the recipe as 'super easy' and confirmed that it reheats beautifully for the next day. Many commenters expressed their love for the recipe, with others highlighting its appealing appearance.The richness of the serrano chilies complements the creamy texture, but if you prefer a milder dish, remove the seeds before mincing the chilies. Finely chopping the fresh greens before cooking helps them break down quickly into a smooth gravy. While using thawed chopped frozen spinach is a time-saving option, make sure to drain it well and squeeze out any excess moisture. Start by pulsing spinach in batches in a food processor until it's minced but not pureed. Avoid packing the spinach too tightly to ensure even chopping. Next, heat 1 tablespoon of ghee over medium heat in a large nonstick pan. Once it shimmers, add the paneer and cook, turning occasionally, until it develops a golden color on all sides (about 5-7 minutes). Carefully transfer the cooked paneer to a plate using tongs, leaving as much ghee as possible in the pan. Reduce the heat to medium-low, add the remaining 1 tablespoon of ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion softens but doesn't brown (about 5 minutes). Add the ginger, garlic, and chilies to the pan, cooking and stirring occasionally until they release their fragrance and are well incorporated (about 1 minute). Stir in the coriander and cumin until they are evenly blended. Introduce the minced spinach and ½ cup of water, then increase the heat to medium. Season with salt and pepper, and continue cooking, stirring occasionally, until the spinach is completely soft and most of the liquid is absorbed (about 8 minutes). To finish, stir in heavy cream or yogurt and the paneer until they are well combined. Season again with salt and pepper before transferring the mixture to a serving bowl. Divide rice and/or flatbread among four shallow bowls or plates and top with the Saag Paneer.
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