WebDirections. Start by marinating the paneer. Put the paneer in a non-reactive bowl and rub in the salt and lemon juice. Add the ginger, garlic, cumin, paprika, chilli …
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Taste the sauce and add salt 1/2 teaspoon at a time until it is salted to your liking. Add the fried paneer to the saag sauce and let it simmer over low heat for another 10 minutes. In the same frying pan that you fried the paneer in, add 2 tablespoons of ghee or avocado oil and heat it over medium-high heat.
Some saag paneer recipes call for cream, but I find substituting it for lite coconut milk adds creaminess and a subtly sweet flavor with far fewer calories and less fat. (By the way, be sure to buy unsweetened coconut milk.)
Add the garam masala, stir to coat the onion mix, fry for 2 mins. Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Place in the fridge for 1 hour 30 minutes to set. Once set, cut the paneer into 2cm chunks. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the paneer and fry for 5 minutes, or until golden, stirring frequently.