Palak paneer is one of my favorite Indian dishes, and when I don’t have paneer on hand, I like to use the same recipe to make a delicious chicken saag instead. In either version, the paneer or chicken is simmered in a delicious spinach, tomato, and cream sauce. If you do make chicken saag, using smoked chicken thighs is a great way to add some authentic-tasting flavor to the dish. Either way, it’s one of my favorites, and I hope you give it a try!
Palak paneer or Chicken saag
Serves 3
Good Food
- 2 Tbsp butter or coconut oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 2 tsp minced ginger or ginger paste
- 2-3 tsp curry powder
- 1 tsp ancho chili powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Roma tomatoes, diced
- 5 oz. frozen spinach, thawed and drained
- 1 cup water
- 1/2 lb. paneer or 2 smoked chicken thighs
- 1/4 cup plain Greek yogurt or sour cream
Heat butter or oil in a large pan over medium heat. Add the onions and saute for 5 minutes, or until the onions become soft and translucent. Add the garlic and ginger and saute for 30 seconds, then stir in the spices (curry powder, ancho chili powder, salt, and pepper). Saute, while stirring, for another 30 seconds. Add the diced Roma tomatoes, and simmer for 4-5 minutes, or until the tomatoes cook down into a paste.
Meanwhile, thaw and drain the frozen spinach. Combine the spinach and 1 cup water in a blender or food processor, and puree until well-blended. Stir the blended spinach mixture into the onion-tomato-spice mixture. Simmer for 10 minutes, or until the spinach is cooked through. Add more water to thin the sauce if necessary.
Cube the paneer or smoked chicken and gently stir into the spinach mixture, along with 1/4 cup of Greek yogurt or sour cream. Simmer for about 5 minutes, or until the meat/cheese is warmed through. Enjoy!
(Recipe adapted from the Best Ever Indian Cookbook)
Pairs well with:
Indian-spiced cauliflower