Gluten-Free Indian Saag Paneer

Ingredients

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

• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
• Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.