Indian Restaurant Style Saag Paneer

Ingredients

• 200 g Paneer (cut into cubes)
• 3 tbsp Vegetable oil (for frying paneer and base)
• 1 tbsp Garlic paste (or finely minced garlic)
• 250 g Spinach (fresh or frozen, finely chopped or lightly pulsed)
• 1 tsp Mix Powder (BIR Curry Powder) (standard restaurant spice blend)
• 0.25 tsp Turmeric powder
• 0.5 tsp Salt (to taste)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 250 ml Indian Restaurant Base Gravy (standard BIR onion-based gravy)
• 2 tbsp Single cream (for richness)
• 0.25 tsp Sugar (optional, to balance bitterness)

Steps

1. 1

   Heat about 1-2 tablespoons of vegetable oil in a pan or wok over medium-high heat.

2. 2

   Add the paneer cubes to the hot oil and fry, turning occasionally, until they are golden brown on all sides. Remove the paneer from the pan and set aside.

3. 3

   In the same pan (add another tablespoon of oil if needed), add the garlic paste and sauté for about 30 seconds until the raw smell disappears and it becomes fragrant.

4. 4

   Add the finely chopped spinach to the pan. Stir well and cook for 2-3 minutes until the spinach softens and releases its moisture.

5. 5

   Add the mix powder, turmeric, salt, and sugar. Stir the spices into the spinach for about 1 minute to cook out the rawness.

6. 6

   Pour in the base gravy. Increase the heat slightly to bring the mixture to a simmer, stirring to combine the spinach and gravy.

7. 7

   Add the fried paneer cubes back into the pan. Stir gently to coat the cheese in the sauce.

8. 8

   Add the crushed kasuri methi and the single cream. Stir through and let the curry simmer for another 2-3 minutes until the sauce has thickened to your desired consistency and the oil begins to separate at the edges.

9. 9

   Taste and adjust seasoning if necessary. Serve hot with naan or pilau rice.

Notes

If you do not have BIR base gravy, you can substitute with a blend of sautéed onions, ginger, and tomatoes, though the flavor will differ from the restaurant style. Mix powder is typically a blend of coriander, cumin, turmeric, garam masala, and paprika.

Nutrition per serving

• Main
• Vegetarian
• Indian
• BIR
• Curry
• Paneer
• Spinach