Homemade saag paneer with coconut milk! A super satisfying and flavourful dish, packed with veggie goodness and high protein paneer!
I was so excited when I saw paneer in my local grocery store. Versatile, low in sodium, and delicious when fried. F r i e d c h e e s e! 🤤🧀💚
I balanced out the richness of this dish with lightened up cauliflower rice. A magic combo!
Ingredients:
2 medium onions, chopped
4 cloves garlic, grated
Thumb-size piece ginger, grated
1 jalapeno, seeds removed if desired, minced
2.5 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp cumin seeds
½ tsp cayenne (or more, to taste)
1-312g container spinach, finely chopped or minced in the food processor
1-398mL can coconut milk
Juice of ½ lemon
S&P
For the paneer:
1-400g block of paneer, cubed
Sprinkle of turmeric
Directions:
Add a drizzle of olive oil to a large pot over medium heat. Cook onions, garlic, ginger and jalapeno for about 15-20 minutes, or until evenly browned (achieving this browning is important!). Add sprinkles of water to the pan as needed to prevent things from sticking. Add the spices and cook for another 2-3 minutes until aromatic. Add the spinach and mix well. Shake can of coconut milk before opening, then add to pot and stir to combine. Let simmer for 5 minutes, then add lemon juice and season as desired.
Meanwhile, prepare paneer. Add cubed paneer to a bowl and sprinkle with turmeric. Toss lightly until evenly coated. Heat olive oil over medium heat in a large frying pan and add paneer. Cook for a few minutes on each side, until golden.
Add fried paneer to the spinach mixture and stir gently to combine.
Serve on top of brown basmati rice or cauliflower rice!
