Creamy Spinach Paneer Bake
Indulge in the vibrant flavors of Punjab with this delightful Creamy Spinach Paneer Bake, inspired by Madhur Jaffrey's classic Saag Paneer recipe. This dish features rich homemade paneer set against a backdrop of buttery soft spinach and aromatic spices. The wholesome combination of fresh greens and warm spices creates a comforting dish perfect for winter months. Typically served with whole wheat rotis, this recipe highlights the versatility of paneer and spinach, enriched by the earthy notes of roasted cumin and a hint of heat from green chilies. Finish off the dish with a sprinkle of fenugreek leaves for a distinctive aroma that elevates this traditional Indian delicacy. Enjoy the nourishing goodness of spinach as it combines with the creamy texture of paneer for a meal that is both satisfying and invigorating.
5
Servings
240
Calories
15
Ingredients
Ingredients
whole milk
2 quarts
distilled white vinegar
3-4 tablespoons
fresh spinach
1 3/4 lbs (trimmed, washed, and coarsely chopped)
dried fenugreek leaves
2 tablespoons (optional)
fresh fenugreek leaves
2-3 handfuls (optional, washed and leaves removed from stalks)
fresh hot green chili pepper
1 (coarsely chopped)
cornmeal
1 teaspoon
peanut or canola oil
3 tablespoons
onion
1/4 cup (finely chopped)
fresh ginger
1 1/2 by 1-inch piece (peeled and finely grated to a pulp)
tomatoes
1 cup (finely chopped)
salt
1 1/4 teaspoons
ground roasted cumin seeds
1 1/2-2 teaspoons (roasted)
cayenne
1/4 teaspoon
ground cinnamon
1/4 teaspoon
Instructions
1
Starting with the paneer, pour the rich whole milk into a large heavy-bottomed pan. Heat over medium-high until it comes to a boil.
2
While waiting for the milk to boil, place a colander in the sink and line it with a clean dish towel or multiple layers of cheesecloth (at least 24 inches square).
3
Once the milk reaches a boil, reduce the heat to low and quickly stir in 3 tablespoons of distilled white vinegar. The milk should curdle immediately, separating the curds from the whey. If it doesn’t, add the remaining vinegar and stir again.
4
Gently pour the curdled mixture into the lined colander, allowing the whey to drain. Squeeze the cheesecloth to remove excess liquid, forming a round bundle.
5
Flatten the bundle into a disc shape on a flat surface, placing another board on top and applying a weight (around 5 pounds). Allow it to press for 3-4 minutes, then unwrap the cheese. Cut the paneer into 1 x 3/4-inch cubes and set aside.
6
For the saag, bring 1 cup of water to boil in a large pan. Add the chopped spinach, fenugreek leaves if using, and green chili. Cover and simmer for about 25 minutes until the spinach is tender.
7
Using a wooden masher or potato masher, mash the spinach mixture into a coarse puree, blending in cornmeal afterward. Cook for an additional 5 minutes on low heat, stirring occasionally.
8
In a separate frying pan, heat oil over medium-high heat. Once hot, add finely chopped onion and sauté until golden brown.
9
Stir in the grated ginger followed by the chopped tomatoes. Cook over medium-low heat for about 10 minutes or until the tomatoes soften and the mixture thickens.
10
Combine the tomato mixture with the mashed spinach. Stir in salt, roasted cumin, cayenne, and cinnamon, mixing well. Let it gently cook for 5 more minutes.
11
Finally, fold in the paneer cubes, cover, and cook on low heat for an additional 5 minutes until everything is warmed through. Serve hot with fresh rotis or rice.
Nutrition Information
16g
Fat
18g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spinach Paneer Bake?
It is a traditional Punjabi dish, also known as Saag Paneer, featuring homemade cheese cubes in a spiced, buttery spinach puree.
Is this recipe suitable for vegetarians?
Yes, this is a completely vegetarian dish featuring paneer cheese and fresh greens.
Who inspired this specific recipe?
This recipe is inspired by the classic Saag Paneer preparation from culinary expert Madhur Jaffrey.
How do I make the paneer from scratch?
Boil two quarts of whole milk, stir in vinegar to curdle it, drain the curds in cheesecloth, and press under a weight for several minutes.
Can I use store-bought paneer instead?
Yes, you can use store-bought paneer if you want to save time, though homemade paneer offers a softer texture.
What type of milk is best for making paneer?
Whole milk is recommended for making paneer as the higher fat content results in a richer and creamier cheese.
How long does it take to press the paneer?
The paneer should be pressed under a weight for approximately 3 to 4 minutes to achieve the desired firmness.
What size should the paneer cubes be?
The recipe suggests cutting the paneer into cubes measuring approximately 1 by 3/4 inches.
How do I prepare the spinach for this dish?
Trim, wash, and coarsely chop the spinach, then simmer it with water and green chili until tender before mashing.
Can I use frozen spinach instead of fresh?
While fresh spinach is recommended for the best flavor, you can use frozen spinach if you thaw and drain it well first.
What is the purpose of adding cornmeal?
Cornmeal is stirred into the mashed spinach to help thicken the mixture and provide a cohesive texture.
What if I don't have fresh fenugreek leaves?
You can use 2 tablespoons of dried fenugreek leaves (kasuri methi) as a substitute for a similar aromatic profile.
Are there any substitutes for peanut oil?
Yes, canola oil or any other neutral vegetable oil can be used instead of peanut oil.
How do I prepare the ginger?
The ginger should be peeled and finely grated until it reaches a pulp-like consistency.
What kind of tomatoes are best for this recipe?
Finely chopped fresh tomatoes are ideal for creating the thick base for the spinach mixture.
How spicy is this recipe?
The recipe includes one green chili pepper, cayenne, and cinnamon, providing a warm, moderate level of spice.
How do I achieve a coarse puree for the spinach?
Use a wooden masher or a potato masher to manually crush the cooked spinach rather than a blender for a better texture.
What should I serve with this dish?
This dish is traditionally served with whole wheat rotis or hot basmati rice.
How many people does this recipe serve?
This recipe is designed to yield approximately 5 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 240 calories, 16g of fat, 18g of carbohydrates, and 12g of protein.
Is this recipe gluten-free?
Yes, the ingredients listed are naturally gluten-free, as cornmeal is used for thickening rather than wheat flour.
Can I make this dish vegan?
To make it vegan, you would need to substitute the whole milk with a non-dairy alternative and use tofu instead of paneer.
What gives this dish its distinctive aroma?
The combination of fenugreek leaves, roasted cumin, and cinnamon provides the signature earthy and warm aroma.
Do I need to fry the paneer cubes first?
No, this recipe instructs you to fold the fresh paneer cubes directly into the warm spinach mixture without frying.
How long does the spinach need to simmer?
The spinach should simmer for about 25 minutes until it is completely tender.
What do I do if the milk doesn't curdle immediately?
If the milk doesn't separate after adding the initial vinegar, add one additional tablespoon and stir again.
Can I prepare this dish in advance?
Yes, the spinach base and the paneer can be prepared separately and combined just before serving.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cooked dish?
You can freeze it, but note that the texture of the paneer and the spinach puree may change slightly upon thawing.
What is the best way to reheat this dish?
Reheat gently on the stovetop over low heat, adding a splash of water if the mixture has thickened too much.