Saag paneer in a slow cooker
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 422, total fat 21 G., saturated fats 12 G., proteins 27 G., carbohydrates 35 G., fiber 7 G., cholesterol 59 mg, sodium 1220 mg, sugar 8 G.
Calories 422, total fat 21 G., saturated fats 12 G., proteins 27 G., carbohydrates 35 G., fiber 7 G., cholesterol 59 mg, sodium 1220 mg, sugar 8 G.
Saag paneer is a delicious and healthy Indian dish featuring spicy creamy spinach and paneer cheese. Unlike most other cheeses, paneer barely melts, and its dense, creamy chunks perfectly complement the spicy spinach. This dish cooks in minutes in a slow cooker. Serve saag paneer with naan bread or basmati rice on the side.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of small spinach
- 4 tablespoons unsalted butter (see note)
- 450 g paneer, cut into 2.5 cm cubes.
- 1 tbsp. chopped ginger root
- 6 cloves garlic, chopped
- 1 large onion, finely chopped
- 1 serrano pepper, crushed (optional)
- 1 tsp. garam masala
- 1 cup whole milk Greek yogurt
- 1 teaspoon finely grated lemon zest + 1 tablespoon lemon juice
- Steamed basmati rice or warmed naan bread, to serve
- Special equipment: multicooker with a capacity of 6-8 liters.
We recommend
Recipes with similar ingredients: spinach, paneer cheese, ginger root, serrano pepper, lemon zest, garam masala, yogurt
Cooking the dish according to the recipe:
- Place the rack in a 6-quart multicooker and add 2 cups of water. Pack the spinach tightly into the pan. Follow the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to high pressure for 1 minute (see Note).
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. Drain the spinach in a sieve. Transfer the spinach to a food processor and puree. Set aside and keep warm.
- Wipe the bowl clean and return it to the slow cooker. Set the heat to high, add the butter, and cook, stirring, until completely melted. Add the paneer and cook, turning occasionally, until golden brown on both sides, 6-8 minutes. Transfer to a paper towel-lined plate and set aside.
- Add the ginger, garlic, onion, serrano pepper, 2 1/2 teaspoons salt, and 1/4 teaspoon black pepper to the pan and cook, scraping up any browned bits, until the onion is soft, 6 to 8 minutes. Add the garam masala and cook until the spices are fragrant, 1 to 2 minutes. Add the paneer and spinach, along with any juices, and cook until the cheese is heated through and slightly softened, about 5 minutes.
- Turn off the heat and stir in the yogurt, lemon zest, and juice; season with salt and pepper to taste, if needed. Serve the spinach with basmati rice or warm flatbreads.
Note
Cultured butter is made using a starter culture, which gives it a tart flavor. Regular butter can be substituted. Multicooker settings and functions may vary depending on the model. Always follow the manufacturer's instructions.
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