Saag Paneer

I have to confess that Indian food at home for a long time never came out quite right. I have finally mastered at least a few dishes that resemble what I've had elsewhere. The secret? Heat. Not spice but the temperature you cook on. The flavor and scent change with proper cooking. Your best bet is to use a nice big wok and let it get hot before you start anything. Medium high to high works best. Most dishes start with a base of garlic, ginger and onion paste. I keep a tube of ginger paste on hand for this. Only add your ingredients when the wok is hot and stir and fry. You'll smell the transformation. Don't let things burn (do stir) but DO let them get brown and fragrant and really cook hotter than you would for anything European. Spices especially need to get hot to get the right flavor. And by the way, even the babies love this dish! They dive into the spinach with gusto.

Time it Will Take
20 minutes hands on, 50 minutes total

4T ghee or vegetable oil
1 onion, grated or finely chopped
1 tsp fenugreek seeds
1 four inch stick cinnamon
5 cardamom pods
5 cloves
4 cloves garlic, minced
2t grated ginger
1t ground cumin
1t ground coriander
1/4t ground cayenne
1T tomato paste
2 large bunches of spinach washed well, stems removed, and leaves chopped small
4c water
1/3 cup milk
1 portion paneer, cubed
1-2t salt or to taste


1. (optional step) Heat 1Tghee in non-stick pan over medium high heat. When hot add paneer cubes and stir gently and fry until they have light brown edges. Remove and let drain on paper towel.

2. In a large wok heat remaining ghee or oil until hot but no smoking over medium high heat. Add ginger and onion and stir and fry until brown and fragrant.

3. Add garlic, cinnamon, cardamom, and cloves and continue to cook for a minute more over high heat.

4. Add ground cayenne, cumin and coriander and stir and fry for one minute. Paste should be brown and fragrant.


5. Add spinach, tomato paste, and water and bring to a boil.

6. Cover leaving lid slightly ajar and reduce heat to low. Let simmer gently for 20 minutes. Add more water if necessary.


7. If a creamy texture is desired, remove cardamom pods then add milk and pulse in a blender.

8. Return to pan and add paneer. Stir and let cook gently uncovered for 5 minute. Add salt to taste, usually 1-2t. Let rest 5-10 minutes before serving.

Like most Indian food, tastes better the next day. Serve with basmati rice and perhaps an Indian potato dish, like potato slices fried with lemon, black mustard seeds, and black onion seeds.