Saag Paneer

Serving Size: 2
Total Time:

3 tablespoons canola oil
8 ounces halloumi cheese or paneer, cut into 3/4-inch cubes
3/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons finely grated peeled fresh ginger
1 tablespoon unsalted butter
1 1/2 teaspoons garam masala
1/4 teaspoon freshly grated nutmeg
Two 10-ounce bags of leafy spinach, stemmed
Kosher salt
Freshly ground pepper
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Steamed basmati rice, for serving

Ingredients

  • 3 Tbsp canola oil
  • 2 tsp fresh lemon juice
  • 2 Tbsp heavy cream
  • freshly ground pepper
  • kosher salt
  • 2 10-ounce bags of leafy spinach, stemmed
  • 0.25 tsp freshly grated nutmeg
  • 1.5 tsp garam masala
  • 1 Tbsp unsalted butter
  • 2 tsp finely grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 0.75 cup finely chopped white onion
  • 8 Ounce halloumi cheese or paneer, cut into 3/4-inch cubes
  • steamed basmati rice, for serving

Directions

  1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the cheese and cook over moderate heat, turning frequently, until golden on all sides, 3 minutes. Using a slotted spoon, transfer the cheese to a plate.
  2. Add the remaining 1 tablespoon of oil to the skillet along with the onion, garlic and ginger and cook over moderately low heat until the onion is softened, 5 minutes. Add the butter, garam masala and nutmeg; cook, stirring, for 1 minute. Add the spinach in batches, stirring often, until the spinach wilts. Season with salt and pepper. Add 1/2 cup of water, cover and simmer until the spinach is very tender, about 5 minutes. Uncover and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cream, lemon juice and cheese and serve with rice.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Kay Chun
Image Credit: Chris Court