Saag Paneer with Chickpeas
- Onions, medium - 1 , diced
- Jalapenos - 1 , diced; seeds removed for less spice
- Garlic - 2 cloves , chopped
- Ginger, fresh - 1 tsp , grated
- Frozen chopped spinach - 16 oz , defrosted and drained of as much liquid as possible
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Cheese, paneer - 8 oz , cubed (sub extra-firm tofu)
- Cilantro leaves - 1/4 cup , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Turmeric, ground - 1 Tbsp
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Coriander, ground - 2 tsp
- Cumin, ground - 1 1/2 tsp
- Garam masala - 1/2 tsp
- Yogurt, plain or Greek - 1/4 cup (plus more for serving)
- Naan - 4 rounds
Spinach - Defrost spinach in microwave or in a bowl of warm water. When completely thawed, drain well in a colander. (Can be done up to 5 days ahead)
Paneer / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)
Beans - Drain and rinse.
Marinate proteins - Toss paneer and beans with turmeric and some salt. Set aside to marinate for at least 5 minutes.
Heat a large nonstick pan with first part of oil over medium heat (using a nonstick pan will really help to prevent paneer from sticking, but you can also use extra oil and sear the paneer and beans in the same pan you’ll use to cook the sauce). Add paneer and beans. Cook, turning occasionally, until golden brown, 4 to 5 minutes. Set aside.
Heat a Dutch oven with second part of oil over medium heat. Add onions, jalapenos, garlic, and ginger. Saute until very tender, 4 to 5 minutes. Season with some salt.
Add in ground coriander, cumin, and garam masala. Saute until fragrant, ~1 minute more.
Pour spinach and tomato sauce over aromatics, stirring well to release any browned bits from the bottom of the pan. Bring to a simmer and simmer for 5 minutes.
Remove sauce from heat and stir in yogurt. Gently fold in paneer and beans. Season to taste with some more salt and more spices if you’d like.
Top paneer with cilantro. Enjoy with naan.