• Recipes
  • Contact
  • Work with Us
  • Privacy

Chattavore

What I ate, plate by plate.

  • Start Here!
    • Contact
  • Easy Recipes
    • Air Fryer
    • Drinks
    • Easy Baking
    • For the Grill
    • Freezer Friendly
    • Instant Pot
    • No-Bake Desserts
    • One-Pot Recipes
    • Salads and Cold Dishes
    • Sheet Pan Recipes
    • Slow Cooker Recipes
  • Videos
    • From Scratch
    • Recipe Videos
    • Techniques
    • Tools
  • How-To
    • How to Cook From Scratch
    • How to Get Organized
    • How to Make Ahead and Meal Prep
    • How to Use Tools and Techniques

Saag Paneer

September 24, 2013

Saag Paneer

Print recipe
Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Milk, Tree Nuts
Dietary Vegetarian
Website Adapted from America's Test Kitchen

Ingredients

  • 9oz spinach (a regular-sized bag)
  • 1 bunch kale (rinsed and stems removed)
  • 3 tablespoons unsalted butter
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1 Small onion (finely diced)
  • 1/2-1 jalapeño (minced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated or finely minced)
  • 14.5oz can diced unsalted diced tomatoes (drained)
  • 1/2 cup roasted cashews (coarsely chopped)
  • 1 cup buttermilk
  • chopped cilantro
  • paneer (storebought or homemade using recipe that follows)

Directions

Step 1
Place the spinach in a large microwave-safe bowl. Cover with a microwave-safe plate. Microwave for 3 minutes. Chop 1/3 cup of the spinach and set aside and place the rest in a blender. Repeat this process with the kale.
Step 2
Heat the butter in a medium pan over medium heat. Add the cumin, coriander, cardamom, and cinnamon and cook until fragrant, about one minute. Add the onion and cook until softened, about 3 minutes. Add the garlic, jalapeño, and ginger and cook, stirring frequently, for 2-3 minutes more. Add the tomatoes and cook until beginning to brown, 3-4 minutes. Remove from heat.
Step 3
Place half of the onion and tomato mixture and 1/4 cup of the cashews into the blender with the spinach and kale. Add 1/2 cup of the buttermilk. Puree until smooth and add back to the pan with the remaining tomatoes and onions.
Step 4
Place the pan back over medium-high heat. Stir in the remaining buttermilk and the chopped spinach and kale that you set aside. Bring to a simmer then reduce heat to low and cook for about ten minutes. Salt and pepper to taste.
Step 5
Cut the paneer into 1-inch cubes and gently stir into the spinach mixture. Heat for 1-2 minutes. Serve with basmati rice and top with chopped cilantro and the remaining chopped cashews.
Powered by GetMeCooking

By

About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

Follow Chattavore!

  • Twitter
  • Pinterest
  • Facebook
  • Bloglovin
  • Instagram
  • Email
  • RSS

Categories


Copyright © 2023 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.