- 1 pound fresh baby spinach (about 8 packed cups)
- 2 tablespoons ghee
- 8 ounces paneer, cut into 1-by-1/2-inch pieces
- 1/2 cup finely chopped yellow onion
- Kosher salt & black pepper
- 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
- 2 teaspoons grated garlic (from about 3 cloves)
- 1 serrano chile, stemmed and minced
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/2 cup heavy cream
- Steamed rice and/or naan, for serving
Step 1: In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.
Step 2: Heat 1 tablespoon ghee over medium heat in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
Step 3: Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Step 4: Add ginger, garlic, and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
Step 5: Add minced spinach and 1/2 cup water and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
Step 6: Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
Step 7: Divide rice and/or naan among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.
Enjoy this family-style Indian dish from NYT Cooking!