Saag Paneer (Creamed Spinach with Indian Cheese)

Ingredients

• •400 g paneer, cut into 1-inch cubes
• •3 tbsp neutral oil, divided
• •10 oz / 280 g fresh baby spinach (or frozen chopped spinach, thawed and squeezed)
• •1 large yellow onion, roughly chopped
• •4 garlic cloves
• •1-inch piece fresh ginger
• •1 green chili or jalapeño
• •½ cup canned diced tomatoes
• •1 tbsp unsalted butter or vegan butter
• •1 tsp ground cumin
• •1 tsp ground coriander
• •½ tsp garam masala
• •¼ tsp turmeric
• •1 tsp salt
• •3 tbsp heavy cream, half-and-half, or full-fat coconut cream
• •1 tsp lemon juice

Directions

1. 1Heat 2 tbsp oil in a large skillet over medium-high heat; fry paneer cubes in a single layer 1–2 minutes per side until golden; remove and set aside.
2. 2In the same pan, add remaining oil and sauté onion 5 minutes until softened, then add garlic, ginger, and green chili; cook 1 minute.
3. 3Add turmeric, cumin, coriander, and garam masala; stir 30 seconds, then add diced tomatoes and cook 3 minutes until slightly reduced.
4. 4Add fresh spinach in large handfuls, stirring to wilt each addition (or add thawed frozen spinach all at once); cook 3 minutes.
5. 5Transfer the spinach mixture to a blender and blend to a coarse, thick purée — leave a little texture rather than making it completely smooth.
6. 6Return purée to the pan over medium heat; stir in butter and cream, season with salt, and simmer 3 minutes.
7. 7Gently fold in the fried paneer and cook 2 minutes so it warms through and absorbs the sauce.
8. 8Stir in lemon juice, taste and adjust seasoning, and serve hot with warm roti, naan, or basmati rice.

💡 Paneer is widely available at Canadian grocery stores — look for it in the cheese section (Superstore often carries Gopi or Natco brand) or at any South Asian grocery. Firm tofu, pressed and patted dry, is an excellent vegan substitute and fries beautifully the same way. For a dairy-free version, use vegan butter and coconut cream in place of butter and heavy cream.

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