1tablespoonMakki ka attayellow corn flour (See notes)
Freshly squeezed lemon(do not skip)
1teaspoonkitchen kingOR garam masala
For frying Paneer
10oz/ 285 grams paneercut into cubes
Process onion, ginger, garlic, and green chilies in the food processor by pulsing a few times.
Heat 1.5 tablespoons ghee in a pan, once warm add cumin and hing.
Add the prepared onion paste and cook for 2 minutes on medium to low flame.
Meanwhile, process the spinach.
If you have a small processor, crush spinach in batches.
Now add bell peppers to the pan and stir well.
Add the minced spinach and water.
Stir well and add turmeric and kitchen king masala.
Give it a stir, cover, and cook for 4 minutes on medium heat.
Meanwhile heat ghee in a non-stick pan. Once warm add the paneer cubes, turmeric, and salt.
Cook on high flame tossing the paneer every 30 seconds until they are crisp on the outside.
Switch off the flame and keep aside.
Now back to the saag.
Uncover and mix well.
Add the cornflour to the milk to make a paste.
Now pour this paste into the spinach curry and stir well.
Cook covered on low heat for 5 minutes, stirring occasionally in between.
Add salt, cream, and kasoori methi and cook for an additional 1 minute.
Give it a taste check and adjust seasoning if needed.
Now stir in ½ tablespoon of ghee and mix well.
You can add the paneer to the saag or serve it warm on the top just before eating.
Don’t forget to squeeze a generous amount of lemon juice towards the end.
Enjoy it with roti, naan, rice, or pulao.
The spice level of this saag is 8 on 10. 10 being hot!This curry gets its heat from green chilies itself. No red chili powder used.So, adjust it to your spice level.If you do not have a food processor, just finely chop everything.You may use a regular mixer grinder or a blender to grind everything. You need a few tablespoons of water to aid grinding.
Important tips to note –
Adding a dollop of ghee towards the end brings out the flavor even more.Do not skip lots of lemon juice just before serving.
Use mustard oil instead of ghee.
I have used approx 8 cups packed spinach leaves.
You can use frozen spinach too.
Makki ka atta is masa harina in English.
Swap Makki atta/cornflour with 1 tablespoon cashew paste.
Use 1 tablespoon garlic paste for fresh garlic.
Use ½ tablespoon ginger pate for fresh ginger.
Bell peppers are completely optional.
Customize Saag for an everyday meal!
This spinach curry forms a delicious base for your favorite add ons.I mean Paneer is great but you can swap it with tofu.Bored with the above, then you can swap it with steamed veggies, toss in some cooked chickpeas, boiled potatoes.Isn’t that great!!! I call it my master Indian green curry sauce.
Storing and freezing instructions
You can make this Indian spinach curry ahead of time.
Saag makes great leftovers. Stays well in the fridge for up to 2 days.
Freeze the curry without paneer in a freezer-safe container for up to 3 months.
Convert this recipe into restaurant-style Saag Paneer
Simply swap the yellow cornflour with 2 tablespoons of cashew paste. Add 2-3 tablespoons more milk to adjust the consistency.
Making this curry Keto and low carb friendly
Just swap the cornflour with almond flour and 1 tablespoon extra creamSkip the green bell peppers too. You can add some broccoli or cauliflower.