Beginner saag paneer

In order to increase the family's iron levels, you decide to pursue the deceptively simple saag paneer. The sweet umami of the masala against the bright bitterness of the spinach in this standard of restaurant takeout. First, one must gather the spices (always from a specialty grocery, never from Target.com). Second, one must master the technique. The tadka, the masala, the basmati: each benefits from muscle memory, which has to be built — gently stewed, like the blanched spinach in the yogurt at the end. But it's worth it. Now your wife can pass the iron test in her Fifty States Blood Donation challenge (warning: extremely red website). Now the baby can pick up a whole laptop, only to drop it onto the floor.

Ingredients

Greens

• 1 lb / 450 g spinach, fresh or frozen chopped spinach
• Optional: 1 cup mustard greens, kale, or chard, for deeper flavor

Paneer

• 8 oz / 225 g paneer, cut into cubes
• 1–2 tablespoons neutral oil or ghee
• Pinch of salt

Masala Base

• 2 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 green chili, minced, or a pinch of chili flakes, optional
• 1 medium tomato, chopped, or 2 tablespoons tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin, optional if you already used cumin seeds
• 1/4–1/2 teaspoon Kashmiri chili powder or paprika, optional
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream, half-and-half, whole milk, or plain whole-milk yogurt
• 1/4–1/2 cup water, as needed
• Squeeze of lemon

Tadka

• 2 tablespoons ghee or neutral oil
• 1 teaspoon cumin seeds
• 2–3 garlic cloves, thinly sliced or minced
• 1–2 dried red chilies, or a pinch of chili flakes
• Tiny pinch of hing / asafetida, optional
• 1/2 teaspoon Kashmiri chili powder or paprika

Method

1. Prep the spinach. If using frozen spinach, thaw it and squeeze out some of the water. If using fresh spinach, blanch or sauté until wilted, then chop roughly or blend briefly. For a smoother restaurant-style saag, use an immersion blender after the greens go into the sauce.

2. Brown the paneer. Heat 1–2 tablespoons oil or ghee in a pan over medium heat. Add the paneer cubes and brown lightly on a few sides. Sprinkle with salt, then remove from the pan. Do not overcook the paneer, or it can get rubbery.

3. Start the masala. In the same pan, heat 2 tablespoons ghee or oil. Add the cumin seeds first and let them sizzle for 20–30 seconds.

4. Cook the aromatics. Add the onion and cook for 6–8 minutes, until soft and lightly golden. Add the garlic, ginger, and green chili or chili flakes. Cook for about 1 minute.

5. Bloom the ground spices. Add the coriander, turmeric, optional ground cumin, and optional Kashmiri chili powder or paprika. Cook for 30–60 seconds, stirring constantly. The spices should smell fragrant, not burnt.

6. Add tomato. Add the chopped tomato or tomato paste. Cook for 3–5 minutes, until the tomato looks jammy and the oil begins to separate a little.

7. Add spinach. Stir in the spinach and 1/4 cup water. Simmer for 5–8 minutes. Add more water if it gets too thick. Blend if you want it smoother.

8. Finish the saag. Stir in the cream, milk, or yogurt, plus the garam masala. If using yogurt, lower the heat and stir it in gently so it does not split. Add the paneer back in and simmer gently for 2–3 minutes. Season with salt and lemon to taste.

9. Make the tadka. In a small pan, heat the ghee or oil. Add cumin seeds and let them sizzle for 20–30 seconds. Add garlic, dried red chilies or chili flakes, and the optional hing. Cook until the garlic is just golden. Turn off the heat, stir in the Kashmiri chili powder or paprika for a few seconds, then immediately pour the sizzling tadka over the finished saag.

10. Serve. Serve with basmati rice, naan, roti, or whatever emergency flatbread situation exists in the house.

Notes

• Cumin seeds, garlic, and ghee are the core of the tadka. Everything else is bonus sparkle.
• Garam masala goes near the end so it stays aromatic instead of muddy.
• Lemon at the end is important. Without it, saag can taste like green dairy swamp.
• Mustard seeds and curry leaves are delicious, but they push the dish in a more South Indian direction. For this version, keep the tadka cumin-garlic-forward.

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