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Saag Paneer

Saag Paneer

3 tbsp canola oil

8 ounces halloumi cheese or paneer, cut into ¾-inch cubes

¾ cup finely chopped white onion

3 cloves garlic, minced

2 tsp finely grated peeled fresh ginger

1 tbsp unsalted butter

1 ½ tsp garam masala

¼ tsp freshly grated nutmeg

2 bags (10 ounces each) leafy spinach, stemmed

Kosher salt & freshly ground pepper

2 tbsp heavy cream

2 tsp lemon juice, freshly squeezed

Steamed basmati rice, for serving


In a large non-stick 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. 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 ½ 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. Serves: 2.

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