Saag paneer is a beloved Indian dish featuring chopped leafy greens and cubes of tender paneer cheese simmered in a spicy, creamy sauce. Paneer is a mild cheese, similar in texture to cheese curds, which soften beautifully during the slow cook. Spiced with garam masala for warmth, crushed red pepper for heat, and cream for coolness. Served over a bed of aromatic basmati rice this delicious vegetarian meal is sure to please.
Saag Paneer
Ingredients
- 12 oz paneer cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- ¼ tsp crushed red pepper
- 2 lbs frozen spinach, defrosted and wrung out
- 1 cup half and half
- 2 tbsp garam masala
- 1 cup basmati rice
Directions
1) Cut paneer into ½-inch cubes. Place the paneer in a Suvie pan. In a second Suvie pan, combine onion, garlic, garam masala, crushed red pepper, and 1 tbsp vegetable oil.
2) Place pans in Suvie and Roast at 425°F for 10 minutes, stirring the onion mixture halfway through and closely monitoring the paneer cheese to make sure it doesn’t burn.
3) In a large bowl, mix together spinach, half and half, onion mixture, and paneer cheese. Season with 1 tsp salt and pepper. Divide between the two Suvie pans.
4) Place both pans in Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High, 2 hours
5) Place basmati rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
6) After the cook, remove the pans from your Suvie and adjust the seasoning to taste.
7) Fluff the rice with a fork and serve with the saag paneer.
Wine PairingSaag Paneer is best paired with wines with a high amount of acidity. The acidic qualities in a Riesling or a Sauvignon Blanc will cut through the cheese and bring the meal together.
