Saag Paneer

Fat 54%Protein 38%
Percent Calories

1 servings of saag paneer contains 377 Calories. The macronutrient breakdown is 8% carbs, 54% fat, and 38% protein. This is a good source of protein (66% of your Daily Value), potassium (13% of your Daily Value), and calcium (27% of your Daily Value).

Makes
4 servings
Prep Time
10 minutes
Cook Time
45 minutes

Ingredients

Directions

  1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  2. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  3. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  4. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  5. Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  7. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
  8. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  9. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  10. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  11. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  12. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  13. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
  14. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  15. (source: https://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer1-1927603)

Nutrition Facts

For 1 servings of saag paneer

NutrientValue%DV
Calories377
Fats23g 30%
Saturated fats8g 39%
Trans fats0.1g
Cholesterol138mg 46%
Sodium239mg 10%
Carbs7g 3%
Net carbs5g
Fiber2g 6%
Sugar3g
Protein37g
Calcium271mg 27%
Iron3mg 32%
Potassium608mg 13%
Vitamin D0μg 0%
Vitamins and Minerals
Alpha carotene0μg
Beta carotene55μg
Caffeine0mg
Choline63mg 11%
Copper0.1mg 8%
Fluoride0.1μg
Folate (B9)8μg 2%
Lycopene0μg
Magnesium36mg 9%
Manganese0.4mg 17%
Niacin6mg 41%
Pantothenic acid0mg 1%
Phosphorus228mg 33%
Retinol8μg
Riboflavin (B2)0.2mg 17%
Selenium27μg 49%
Theobromine0mg
Thiamine0.1mg 8%
Vitamin A IU131IU
Vitamin A613μg 68%
Vitamin B121μg 29%
Vitamin B61mg 43%
Vitamin C17mg 19%
Vitamin D IU1IU
Vitamin D20μg
Vitamin D30μg
Vitamin E2mg 15%
Vitamin K4μg 3%
Zinc2mg 18%
Sugars
Sugar3g
Sucrose0.2g
Glucose0.3g
Fructose0.2g
Lactose0g
Maltose0g
Galactose0g
Starch0g
Fats
Saturated fats8g 39%
Monounsaturated fats8g
Polyunsaturated fats3g
Trans fats0.1g
Fatty Acids
Total omega 30.2g
Total omega 62g
Alpha Linolenic Acid (ALA)0.2g
Docosahexaenoic Acid (DHA)0g
Eicosapentaenoic Acid (EPA)0g
Docosapentaenoic Acid (DPA)0g
Amino Acids
Alanine1g
Arginine2g
Aspartic acid2g
Cystine0.3g
Glutamic acid4g
Glycine1g
Histidine1g
Hydroxyproline0g
Isoleucine1g
Leucine2g
Lysine2g
Methionine1g
Phenylalanine1g
Proline1g
Serine1g
Threonine1g
Tryptophan0.2g
Tyrosine1g
Valine1g