Saag Paneer

Name: Saag Paneer
Ingredients: 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

14 ingredients

10 steps

Ingredients

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

Directions

1

In a large nonstick skillet, heat 2 tablespoons of the oil.
2

Add the cheese and cook over moderate heat, turning frequently, until golden on all sides, 3 minutes.
3

Using a slotted spoon, transfer the cheese to a plate.
4

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.
5

Add the butter, garam masala and nutmeg; cook, stirring, for 1 minute.
6

Add the spinach in batches, stirring often, until the spinach wilts.
7

Season with salt and pepper.
8

Add 1/2 cup of water, cover and simmer until the spinach is very tender, about 5 minutes.
9

Uncover and cook until most of the liquid has evaporated, about 5 minutes.
10

Stir in the cream, lemon juice and cheese and serve with rice.