Saag Paneer - Spinach And Cheese Curry | Greedy Gourmet

Question 1

What is paneer?

Accepted Answer

Paneer is a type of fresh cheese typically used in Asian cuisines. It's made from heated milk, usually cow or buffalo milk, and acids like lemon juice.

It's believed that paneer cheese was first made by Persians, who brought it to India in the 17th century. Another theory is that paneer was, in fact, invented by the Portuguese, who prepared it in Bengal, India, for the first time.

Nobody really knows who first made this delicious cheese, but Indians have certainly used it well over the years!

Question 2

What makes paneer special?

Accepted Answer

Paneer is quite a unique type of cheese with some special characteristics that make it stand out from the crowd.

First, it doesn't melt, as it doesn't contain rennet, like some cheese, but is made using an acid. This means it can give a recipe a whole new dimension. It's rich in flavor yet holds its shape when added to dishes like curries, stews, casseroles, and other sauce-based recipes.

It can even be sliced and deep fried, then used as a sandwich topping or a simple appetizer or snack.

It doesn't contain rennet, so it's also vegetarian-friendly. Rennet is an enzyme found in the stomachs of animals like cows and goats. It's used to make cheese, such as parmesan.

This also means it doesn't need to be aged, which makes it fresh. It's so easy to make that you can even make your homemade paneer!

Finally, it's cheap to make. This means making your own at home is affordable, although it's easily found in most supermarkets and grocery stores.

Question 3

What is saag paneer?

Accepted Answer

In Hindi, the word 'saag' refers to a mix of leafy greens. The dish saag paneer is a sauce-based recipe made with leafy greens and paneer cubes added to the sauce.

Saag paneer sauce usually consists of a mixture of onions, garlic, chili, and a selection of spices, along with a lot of pureed spinach leaves. Traditionally, a variety of leafy greens is used, although, for my recipe, I've gone just for spinach.

Saag paneer is a popular vegetarian dish in Indian cuisine. It is served in Indian restaurants worldwide.

Question 4

What does saag paneer taste like?

Accepted Answer

It has a rich taste and velvety texture with subtle spiced undertones. There's also a certain peppery quality that comes from the fresh spinach.

Typically, saag paneer is not too hot, depending on how much green chilies you add to the dish.

Question 5

Where did saag paneer originate?

Accepted Answer

It originated in Punjab in the north of India. However, some claim that the Persians invented it, and others say that the Portuguese brought it to the Bengal region of India.

Question 6

What do we call paneer in English?

Accepted Answer

Many people think paneer is the same as cottage cheese. However, the two are pretty different.

Question 7

Is saag paneer healthy?

Accepted Answer

Yes! The fresh spinach sauce makes this dish highly nutritious.

Question 8

How do you thicken saag paneer?

Accepted Answer

You can easily adjust the consistency of the saag by adding water or cream as needed. It should be creamy but not too thick.

If need be, you can also thicken saag paneer with cornflour. Make a cornflour paste by mixing equal parts cornflour with cooking liquid, then add it to the sauce, stirring constantly until thickened.

Question 9

Does paneer melt?

Accepted Answer

No, paneer is a non-melting cheese!

Paneer isn't made from rennet, which is the element of cheese that makes it melt when heated. Instead, paneer is formed using heat and acid. This means it can be added to dishes, like a curried sauce, and hold its shape without melting.

Question 10

Is paneer like tofu?

Accepted Answer

The two have certain similarities when it comes to taste and texture.

Question 11

How do you prevent paneer from becoming rubbery?

Accepted Answer

After frying your paneer, soak it in water for 5 minutes. This reverse soak method – fry first, then soak – helps preserve the paneer's moisture content, preventing it from drying out and becoming rubbery.

Question 12

What's the difference between palak paneer and saag paneer?

Accepted Answer

Traditionally, saag paneer is made from a mix of leafy greens, such as spinach, mustard greens, methi (fenugreek leaves), and chane ka saag (chickpea leaves).

On the other hand, palak paneer tends to be a combination of only spinach and mustard greens.

It's called palak paneer, as 'palak' is Hindi for spinach.

Question 13

Do you need to blanch spinach when making saag paneer?

Accepted Answer

Yes. Blanching the spinach preserves the flavors and nutrients of the spinach.

Question 14

How do you reduce the bitterness of saag paneer?

Accepted Answer

Adding cream or milk helps to take the bitterness down a notch or two. Follow the precise instructions below and you'll have nothing to worry about. Your saag paneer will taste divine!

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Instructions

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