13 June, 2023
Easy Saag Paneer (Indian cottage cheese in kale and spinach gravy)
I’m back to posting a recipe after a VERY long break!
This is a recipe I have adapted from the blog of my dear friend Sonal. It is hugely popular with my family and I have been making it regularly. I had posted on Facebook about this a few years ago but thought of creating a blog post so that there is link to share a short recipe with those new to cooking or unfamiliar with Indian dishes.
This scaled-down version is ideal for cooking for one (or two people) and is only slightly different from the original in that it is missing a couple of spices/ingredients.
Here is the link to the original recipe. You will want to check out the drool-worthy pictures in Sonal’s post!
Easy Saag Paneer
- Paneer/ cottage cheese 4-5 oz. (cut into small cubes)
- Baby kale leaves- 5 oz
- Baby spinach leaves- 3 oz
- Tomatoes, halved – 2 medium or 3 small
- Onion, chopped – 1 small
- Ginger- 1 inch piece
- Thai green chillies- 1 or 2 (depending on spice tolerance)
- Cooking oil- 2 tbsp. (divided)
- Salt- to taste
- Water- 1/4 cup
- Coriander powder- 1/2 tbsp
- Cumin- 1 tsp.
- Paprika/ red chilly powder- 1 tsp.
- Turmeric powder 1/2 tsp.
- Add a tbsp. of cooking oil to a pan (or instant pot inner container) then add cumin seeds, chopped onion and green chillies. Saute till onion turns golden in color. (saute mode in Instant pot)
- Add halved tomatoes, ginger, washed kale and spinach leaves and a quarter cup of water.
- Close the pot with a lid and cook on medium flame till leaves wilt and tomatoes are soft. (Instant pot method: pressure cook on manual mode for 4 min)
- Meanwhile, in a separate pan, add a tbsp.of oil and saute the paneer pieces on a low flame till they turn a golden brown color. I add a little salt and paprika powder to this to make sure the cottage cheese absorbs the salt and also has some spice.
- Optional step: carefully remove the peel of cooked tomatoes to get a smooth texture of gravy.
- Allow the mixture to cool for 5 minutes and blend using a regular blender or an immersion blender.
- Add salt to the smoothly blended green-colored gravy.
- Add the sauteed paneer to the gravy and your dish is ready!
- Serve warm with rice/ naan/ any Indian flatbread