Hello, fellow food enthusiasts!
Today, I have a delightful treat for you all. We’re diving into the world of Indian cuisine with an aromatic dish that has become a favorite in our household: Saag Paneer with a side of Garlic Naan. This meal is not only packed with flavors but also rich in tradition and culture, making it a perfect addition to your weekly menu.
Indian food holds a special place in my heart. It’s a cuisine that effortlessly combines aromatic spices, fresh vegetables, and hearty proteins to create dishes that are both comforting and exciting. Plus, it’s such a joy to cook with a variety of seasonings that fill your home with an enticing fragrance. Let’s get into the dish!
Main Dish: Saag Paneer
Picture this: tender cubes of paneer cheese nestled in a creamy, spiced spinach sauce. This is what Saag Paneer is all about. The vibrant green hue and the rich, savory taste make it an absolute star. Here’s a quick rundown of what you’ll need and how to prepare this wonderful dish.
Ingredients for Saag Paneer:
- 500g fresh spinach
- 200g paneer, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 cup water
- 1/2 cup heavy cream
- Salt to taste
Method for Saag Paneer:
- Blanch the spinach: Bring a large pot of salted water to a boil. Add the spinach and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again, then puree the spinach in a blender until smooth.
- In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onion and sauté for about 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until aromatic.
- Stir in the ground coriander, ground turmeric, and garam masala. Cook for an additional minute to blend the spices.
- Add the pureed spinach to the pan, along with 1/2 cup of water. Stir to combine everything well. Let it simmer for about 5-7 minutes over medium heat.
- Add the cubed paneer to the pan and mix gently. Cook for another 5 minutes until the paneer is heated through.
- Stir in the heavy cream and season with salt to taste. Let it simmer for another 2 minutes. Remove from heat and set aside.
Side Dish: Garlic Naan
No Indian meal is complete without some naan to sop up all that delicious sauce. Garlic Naan is slightly crispy on the outside and soft and chewy on the inside, with the warm, inviting taste of garlic. Here’s how you make it:
Ingredients for Garlic Naan:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 2 tablespoons plain yogurt
- 2 tablespoons ghee or melted butter
- 4 garlic cloves, minced
- Chopped fresh cilantro for garnish
Method for Garlic Naan:
- In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture, plain yogurt, and 1 tablespoon of ghee or melted butter. Mix until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
- After the dough has risen, turn it out onto a floured surface and divide it into 6 equal portions. Roll each portion into a ball, then flatten and roll out into an oval shape, about 1/4 inch thick.
- Preheat a skillet or griddle over medium-high heat.
- Brush each naan with the remaining ghee or melted butter and sprinkle with minced garlic.
- Place the naan on the hot skillet or griddle, cooking each side for about 2 minutes until golden brown and puffy. Repeat with the remaining dough.
- Garnish the cooked naan with chopped fresh cilantro.
Bringing It All Together
The rich, creamy Saag Paneer pairs wonderfully with the fresh, warm Garlic Naan. Serve the Saag Paneer in your favorite dish, and present the naan on the side. Whether you’re enjoying this for lunch or dinner, it’s bound to be a hit.
I hope you give this recipe a try and find it as delicious as we do. Cooking can be an adventure and discovering new flavors is one of the best parts. If you make this dish, I’d love to hear how it turned out for you. Leave a comment below and share your experience!
Until next time, happy cooking!
Cheers,
Al
Ingredients
Ingredients for Saag Paneer:
- 500g fresh spinach
- 200g paneer, cubed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 cup water
- 1/2 cup heavy cream
- Salt to taste
Ingredients for Garlic Naan:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 2 tablespoons plain yogurt
- 2 tablespoons ghee or melted butter
- 4 garlic cloves, minced
- Chopped fresh cilantro for garnish
Method
Method for Saag Paneer:
- Blanch the spinach: Bring a large pot of salted water to a boil. Add the spinach and blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again, then puree the spinach in a blender until smooth.
- In a large pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onion and sauté for about 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies. Cook for another 2 minutes until aromatic.
- Stir in the ground coriander, ground turmeric, and garam masala. Cook for an additional minute to blend the spices.
- Add the pureed spinach to the pan, along with 1/2 cup of water. Stir to combine everything well. Let it simmer for about 5-7 minutes over medium heat.
- Add the cubed paneer to the pan and mix gently. Cook for another 5 minutes until the paneer is heated through.
- Stir in the heavy cream and season with salt to taste. Let it simmer for another 2 minutes. Remove from heat and set aside.
Method for Garlic Naan:
- In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 10 minutes until frothy.
- In a large bowl, combine the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture, plain yogurt, and 1 tablespoon of ghee or melted butter. Mix until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.
- After the dough has risen, turn it out onto a floured surface and divide it into 6 equal portions. Roll each portion into a ball, then flatten and roll out into an oval shape, about 1/4 inch thick.
- Preheat a skillet or griddle over medium-high heat.
- Brush each naan with the remaining ghee or melted butter and sprinkle with minced garlic.
- Place the naan on the hot skillet or griddle, cooking each side for about 2 minutes until golden brown and puffy. Repeat with the remaining dough.
- Garnish the cooked naan with chopped fresh cilantro.
Serving:
Serve the warm Saag Paneer alongside the freshly made Garlic Naan for a delicious and satisfying meal. Enjoy!