Gluten-Free Indian Saag Paneer

Ingredients

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• 1 lb paneer cheese, cut into 1-inch cubes
• 2 tbsp ghee or neutral oil Shop
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 tsp ground cumin Shop
• 1 tsp ground coriander Shop
• 0.5 tsp turmeric powder Shop
• 0.25 tsp cayenne pepper (or to taste) Shop
• 1 can 14.5 oz crushed tomatoes Shop
• 1 cup water or GF vegetable broth Shop
• 1 lb fresh spinach, roughly chopped
• 0.5 cup heavy cream or full-fat coconut milk Shop
• 1 tsp salt, or to taste
• 0.5 tsp garam masala

Instructions

1. 1 In a large, heavy-bottomed pot or Dutch oven, heat the ghee or neutral oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 8-10 minutes. The onions should smell sweet and have a slightly golden hue.
2. 2 Stir in the minced garlic and grated ginger, and cook for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter. The aroma should be pungent and inviting.
3. 3 Add the ground cumin, ground coriander, turmeric powder, and cayenne pepper to the pot. Stir constantly for about 1 minute until the spices are fragrant and lightly toasted. This blooming process enhances their flavor.
4. 4 Pour in the crushed tomatoes and GF vegetable broth (or water). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot. Let it simmer gently for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. The sauce should be a rich, deep red color.
5. 5 Add the roughly chopped fresh spinach to the pot in batches, stirring until each batch wilts down before adding more. Continue to cook for about 5-7 minutes until all the spinach is wilted and tender. The mixture will be a vibrant green.
6. 6 Stir in the heavy cream or coconut milk, salt, and garam masala. Gently add the cubed paneer to the sauce. Simmer for another 10-15 minutes, allowing the paneer to heat through and absorb the flavors of the sauce. Avoid boiling vigorously, as this can make the paneer tough.
7. 7 Taste and adjust seasoning with more salt or garam masala if needed. Serve the Saag Paneer hot, ideally with basmati rice or gluten-free naan for a complete and satisfying meal. The dish should have a creamy, rich texture and a complex, aromatic flavor profile.

Nutrition (per serving)

Tips & Notes

• For softer paneer, soak the cubes in hot salted water for about 10 minutes before they go into the sauce. Store-bought paneer is often firm and squeaky straight from the package.
• For a smooth, restaurant-style saag, blend the spinach and tomato mixture with an immersion blender before you add the cream and paneer.
• Choose a garam masala labeled gluten-free, since spice blends can contain fillers. If you use coconut milk instead of cream, keep it at a gentle simmer so it doesn't separate.

Common questions