Saag Paneer with Crispy Garlic Basmati
Emerald saag, golden-seared paneer, fluffy basmati — and a generous shower of frizzled garlic chips on top. A 35-minute weeknight dinner that tastes like it took twice as long.
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Nutrition (per serving)
Emerald saag, golden-seared paneer, fluffy basmati — and a generous shower of frizzled garlic chips on top. A 35-minute weeknight dinner that tastes like it took twice as long.
The trick here is the order of operations: you start the basmati first so it can rest while you build the saag, slow-fry sliced garlic until it shatters, then use that same garlicky ghee to deepen the spinach base. Cream goes in at the end to keep things glossy, not heavy.
Step-by-step instructions
Step 1: Rinse the basmati and simmer with 1 1/2 cups of salted water in a small lidded pot — bring to a boil, drop the heat to low, cover, and cook for 12 minutes. Pull off the heat and let it steam, lid on, while you build the saag.
Step 2: Warm 1 tablespoon of ghee in a deep skillet over medium-low heat and add the sliced garlic. Fry slowly, stirring often, until the chips are deep gold and crisp — about 3–4 minutes. Lift onto a paper towel with a slotted spoon and reserve the garlicky ghee in the pan.
Step 3: Bump the heat to medium-high and add the paneer cubes to the same pan. Sear undisturbed for about 90 seconds per side until the edges are golden and lacquered, then transfer to a plate and season lightly with salt.
Step 4: Lower the heat to medium, add the remaining ghee, then sauté the onion, minced garlic, ginger, and jalapeño until soft and fragrant — about 4 minutes. Stir in the cumin, garam masala, and turmeric for 30 seconds, then pile in the spinach a handful at a time, letting each batch wilt before adding more.
Step 5: Pulse the wilted spinach briefly with an immersion blender (or in a food processor) for a coarse, vibrant green saag, then return it to the pan. Stir in the cream and seared paneer, warm through for 2 minutes, then spoon over the basmati and crown with the crispy garlic chips and a squeeze of lemon.
Serves two generously, but the saag base reheats beautifully — make a double batch and you've got tomorrow's lunch sorted. A spoon of mango chutney or extra lemon brightens the leftovers.
Ingredients
- 1 cup basmati rice, rinsed
- 6 cloves garlic (4 thinly sliced, 2 minced)
- 2 tablespoons ghee (or unsalted butter)
- 8 oz paneer, cut into 3/4-inch cubes
- 8 oz baby spinach (fresh)
- 1 small yellow onion, finely chopped
- 1 tablespoon grated fresh ginger
- 1 small jalapeño or serrano, minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 cup heavy cream
- Kosher salt and black pepper, to taste
- Lemon wedges, to serve
Step-by-Step
- 1
Rinse the basmati and simmer with 1 1/2 cups of salted water in a small lidded pot — bring to a boil, drop the heat to low, cover, and cook for 12 minutes. Pull off the heat and let it steam, lid on, while you build the saag.
- 2
Warm 1 tablespoon of ghee in a deep skillet over medium-low heat and add the sliced garlic. Fry slowly, stirring often, until the chips are deep gold and crisp — about 3–4 minutes. Lift onto a paper towel with a slotted spoon and reserve the garlicky ghee in the pan.
- 3
Bump the heat to medium-high and add the paneer cubes to the same pan. Sear undisturbed for about 90 seconds per side until the edges are golden and lacquered, then transfer to a plate and season lightly with salt.
- 4
Lower the heat to medium, add the remaining ghee, then sauté the onion, minced garlic, ginger, and jalapeño until soft and fragrant — about 4 minutes. Stir in the cumin, garam masala, and turmeric for 30 seconds, then pile in the spinach a handful at a time, letting each batch wilt before adding more.
- 5
Pulse the wilted spinach briefly with an immersion blender (or in a food processor) for a coarse, vibrant green saag, then return it to the pan. Stir in the cream and seared paneer, warm through for 2 minutes, then spoon over the basmati and crown with the crispy garlic chips and a squeeze of lemon.
Recipe
Saag Paneer with Crispy Garlic Basmati
Ingredients
- 1 cup basmati rice, rinsed
- 6 cloves garlic (4 thinly sliced, 2 minced)
- 2 tablespoons ghee (or unsalted butter)
- 8 oz paneer, cut into 3/4-inch cubes
- 8 oz baby spinach (fresh)
- 1 small yellow onion, finely chopped
- 1 tablespoon grated fresh ginger
- 1 small jalapeño or serrano, minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 cup heavy cream
- Kosher salt and black pepper, to taste
- Lemon wedges, to serve
Instructions
- 1
Rinse the basmati and simmer with 1 1/2 cups of salted water in a small lidded pot — bring to a boil, drop the heat to low, cover, and cook for 12 minutes. Pull off the heat and let it steam, lid on, while you build the saag.
- 2
Warm 1 tablespoon of ghee in a deep skillet over medium-low heat and add the sliced garlic. Fry slowly, stirring often, until the chips are deep gold and crisp — about 3–4 minutes. Lift onto a paper towel with a slotted spoon and reserve the garlicky ghee in the pan.
- 3
Bump the heat to medium-high and add the paneer cubes to the same pan. Sear undisturbed for about 90 seconds per side until the edges are golden and lacquered, then transfer to a plate and season lightly with salt.
- 4
Lower the heat to medium, add the remaining ghee, then sauté the onion, minced garlic, ginger, and jalapeño until soft and fragrant — about 4 minutes. Stir in the cumin, garam masala, and turmeric for 30 seconds, then pile in the spinach a handful at a time, letting each batch wilt before adding more.
- 5
Pulse the wilted spinach briefly with an immersion blender (or in a food processor) for a coarse, vibrant green saag, then return it to the pan. Stir in the cream and seared paneer, warm through for 2 minutes, then spoon over the basmati and crown with the crispy garlic chips and a squeeze of lemon.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.