Saag Paneer
Principal55 min4 porcionesMediaSobre esta receta
Un clásico muy querido del norte de India — cubos de paneer frito dorado anidados en una salsa de espinaca aterciopelada y especiada. Esta versión casera es accesible y indulgente, construida sobre una base de cebolla, ajo, jengibre y tomate salteados, luego terminada con crema para mayor riqueza. Es profundamente sabrosa, cálidamente especiada e infinitamente satisfactoria servida con arroz basmati o naan tibio.
Instrucciones
- 1
Pat the Paneer cubes completely dry with paper towels — this is key for getting a good golden sear. Season lightly with Salt.
- 2
Heat 2 tablespoons of Oil in a Skillet over ^[medium-high heat]. Once shimmering, add the Paneer cubes in a single layer. Sear undisturbed for 2–3 minutes until golden brown on the bottom, then flip and cook another 1–2 minutes. Transfer to a plate lined with paper towels. Set aside.
- 3
Bring a Saucepan of Water to a boil. Add the Spinach and blanch for 60–90 seconds until just wilted. Drain immediately and transfer to a Blender. Add the 1/2 cup of Water and blend until smooth. Set aside — don't over-blend to keep a little texture, or blend fully for a silky sauce.
- 4
In the same Skillet used for the Paneer (wipe it out if needed), melt the Ghee over ^[medium heat]. Add the Cumin Seeds and let them sizzle for 30–45 seconds until fragrant and lightly toasted.
- 5
Add the diced Yellow Onion and cook, stirring frequently, for 7–9 minutes until soft and golden. Don't rush this step — properly cooked onions are the backbone of the sauce.
- 6
Add the Garlic, Ginger, and Serrano Pepper. Stir and cook for 2 minutes until fragrant.
- 7
Add the diced Tomato and cook for 3–4 minutes, stirring occasionally, until it breaks down and the mixture looks jammy.
- 8
Stir in the Ground Coriander, Ground Cumin, Turmeric, Garam Masala, Cayenne Pepper, and Salt. Cook the spices into the base for 1–2 minutes, stirring constantly, until deeply fragrant.
- 9
Pour the blended Spinach purée into the Skillet and stir well to combine with the spiced onion base. Reduce the heat to ^[medium-low] and simmer for 5 minutes, stirring occasionally.
- 10
Stir in the Heavy Cream and mix until fully incorporated. Taste and adjust Salt as needed. The sauce should be thick, vibrant green, and richly spiced.
- 11
Gently fold in the seared Paneer cubes. Simmer on ^[low] for 3–5 minutes to warm the Paneer through and let it absorb the flavors. Be gentle — Paneer can break apart if stirred too aggressively.
- 12
Transfer to a serving dish. Drizzle with a swirl of Heavy Cream and a pinch of Garam Masala if desired. Serve hot with basmati rice, naan, or roti.
