Simmer Sauces

Saag Paneer

This recipe for saag paneer, one of my fav North Indian dishes comes together in minutes using my Coconut Cashew Korma simmer sauce. The recipe is so delicious as is but in case you want to make it a little more special, I have an optional step of adding a tadka, or tempering of spices at the end.

If you are vegan, sub in tofu for the paneer and for another variation, add in cubed feta which you don't need to fry beforehand. I've also made this recipe with baby kale instead of spinach and works perfectly.

Serves 4

Ingredients

1 tablespoon ghee or butter

1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more)

1 jar Brooklyn Delhi Coconut Cashew Korma (or Cashew Butter Masala works well too!)

~1 teaspoon high heat oil like sunflower or canola, enough to coat pan

14 oz paneer (or extra firm tofu or 6 oz feta), cubed (these amounts are also forgiving so use whatever size the package you have purchased contains)

Optional:

1 tablespoon ghee or high heat oil like sunflower or canola, divided

1/2 teaspoon cumin seeds

1 pinch of asafetida (if you don't have it, it's OK)

1 dried red chili pepper, broken in half (1/4 teaspoon red chili powder)

cream

Method

Heat 1 tablespoon of ghee or butter in a large non-stick saute pan over medium heat. Add the spinach (in batches if needed) and cook until fully wilted, about 2–3 minutes. Season lightly with salt. Transfer the spinach to a blender, add 1 jar of Brooklyn Delhi Coconut Cashew Korma, and blend until smooth.

In your non-stick pan, heat a little oil to coat the pan over medium heat and add paneer or tofu cubes. Cook until golden on all sides, about 3–5 minutes, and season with salt.

Pour the spinach sauce into the pan with the paneer and simmer for 2–3 minutes, stirring to combine and heat through. Adjust salt to taste.

Optional: For a richer and beautiful finish, heat 1 tablespoon of ghee or butter in a small pan, add cumin seeds and a dried chili. When the cumin seeds start to dance in the pan, pour over the dish. Drizzle a little cream on top.

Serve with rice or naan and Brooklyn Delhi Mango Chutney, Tomato Achaar, or Roasted Garlic Achaar.

For Serving

Naan, rice (corn tortilla are delish too!)

Brooklyn Delhi Sweet Mango Chutney, Spicy Mango Chutney, Tomato Achaar or Roasted Garlic Achaar