This is my first attempt at a Saag Paneer. Except I didn't follow a saag paneer recipie; instead I loosely followed this Saag Aloo recipie. So it’s a curried spinach and paneer recipe. Next variation I want to add some cream, yogurt, coconut milk, or sour cream to the mix for a creamy texture.
2 medium Yukon Gold potatoes, cut into 3/4” cubes
9 oz fresh baby spinach leaves, tough stems removed
1 medium onion, diced (or 5 shallots)
1 Tbsp butter
1 jalapeño pepper, seeds removed, minced (optionally add back the seeds for a spicier dish)
1 clove pressed garlic
1” ginger root, peeled and minced
1 1/2 Tbsp curry powder
2 Tbsp brown sugar
8 oz paneer cut into 3/4” cubes (could substitute cooked chicken or tofu, or omit entirely)
7 oz canned chopped tomatoes
1 tsp salt, or to taste
In a large pot, bring a 2 quarts water to boil. Parboil the potatoes until starting to soften, 7 to 10 minutes. Remove potatoes from boiling water and put in cold water to stop the cooking; keep the boiling water hot.
Add the spinach leaves to the boiling water for two minutes to wilt. Remove from water and smoosh between paper towels on a plate to remove most of the water. Fold the spinach out of the paper towels and onto a cutting board. Chop until fine.
Add the butter, onions, potatoes and salt to a hot skillet and sauté. After 5 minutes, add the paneer. Continue sautéing until onions are translucent and the potatoes turn golden brown, about 7 minutes. Add the garlic, ginger, jalapeño, curry powder and brown sugar; stir until fragrant and well mixed, about 1 or 2 minutes.
Add tomatoes, combine well, and serve with naan or over rice. Serves 4.