Saag Paneer with Roti

Classic saag paneer (spinach and cheese) served with warm roti.

Ingredients

• 1 large bunch, about 10 oz, roughly chopped Fresh Spinach
• 200g, cubed Paneer Cheese
• 1 tsp garam masala, 2 tsp ginger-garlic paste, 1/2 tsp cumin powder, 1/2 tsp coriander powder Spices & Seasonings (Garam Masala, Ginger-Garlic Paste, Cumin Powder, Coriander Powder)
• 1/2, finely chopped Yellow Onion
• 1/2 cup, finely chopped Roma Tomato
• 1, finely chopped (optional) Green chilies
• 2 tbsp Sour cream
• 2 tbsp Vegetable Oil
• 2 Roti
• To taste Salt
• 1/4 cup, if needed Water

Instructions

1. Heat vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add yellow onions and sauté until golden brown, about 5 minutes.
2. Add ginger-garlic paste and green chilies (if using). Sauté until fragrant, about 1 minute.
3. Add chopped tomatoes and cook until softened, about 5 minutes.
4. Add roughly chopped fresh spinach. Cook until spinach is wilted, stirring occasionally, about 5-7 minutes. If the mixture seems too dry, add a 1/4 cup of water.
5. Stir in cubed paneer cheese, garam masala, cumin powder, coriander powder, and salt. Mix gently to combine.
6. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
7. Stir in sour cream just before serving. Taste and adjust salt if needed.
8. Serve hot with warm roti.
9. Note: For a creamier texture, you can blend half of the saag with an immersion blender before adding the paneer.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: dinner