Curry Saag Paneer
Experience a deliciously authentic taste of Southeast Indian cuisine with our Curry Saag Paneer. The term “curry” is often mislabeled as a flavor profile. However, it’s actually a generic term for a specialized blend of spices. Globally, there’s an astounding number of curry blends that vary across regions and between families.
Our curry saag paneer recipe features the Madras Curry Powder, a golden-yellow curry spice blend that delivers warmth and complexity with aromatic spices including fenugreek, turmeric, cumin, and coriander that are ground to a fine-textured powder. This vegetarian curry dish makes for a delicious main course meal and can be served with popular classic Indian side dishes such as naan or rice for a traditional Indian lunch or dinner.
- 1/2 gallon Whole Milk
- 1 tbsp. Curious Spoon Madras Curry Powder, divided
- 1/4 cup Lemon Juice, freshly squeezed
- 1 tbsp. Ghee or Butter
- 1/2 medium Onion, minced
- 2 cloves Garlic, minced
- 1 tsp. fresh Ginger, grated
- 1 1/2 cups frozen Spinach, thawed
- 1/4 cup Plain Yogurt
- 1 tsp. Kosher Salt
- 1/2 tsp. ground Black Pepper
- Rice or Naan, for serving
From the Kitchen
- Cutting Board
- Small pot
- Cheesecloth, muslin, or thin kitchen towel
- Large saucepan
Notes from the Chef:
For an interesting twist, this paneer made for this recipe can be used in other Indian dishes in place of protein.
Combine milk and 1/2 tbsp. Curious Spoon Madras Curry Powder. Bring to boil, being careful not to scald bottom of pot, then reduce heat to simmer. Add lemon juice and pinch of salt. Stir for one minute, allowing curds to form, then remove from heat and set aside for 5 minutes.
Strain milk through cheesecloth, muslin, or thin kitchen towel. Fold cloth around curds and set into colander with weight on top to create paneer. Chill overnight.
Remove paneer from the cloth and cut into cubes, set aside.
Add ghee or butter to large saucepan and heat over medium heat. Add onion and garlic and cook for 3 minutes. Add remaining 1/2 tbsp. of Curious Spoon Madras Curry Powder, paneer, and ginger and cook for 1 minute.
Squeeze thawed spinach to remove excess water and add to saucepan. Cook for 5 minutes, then add yogurt. Bring to a low simmer, stirring. Add salt and ground black pepper to taste.
Remove from heat and serve with rice or naan.