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Saag Paneer

Saag Paneer reads richness 6.8, allium 4.7 and umami 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 2.8 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 5.4 / 10

The measured notes (of 18)

Richness 6.8 · Allium 4.7 · Umami 4.7 · Salinity 4.2 · Heat 3.3 · Warm Spice 3.0 · Sweetness 3.0 · Earthy 2.8 · Sourness 2.5 · Fruity 2.5 · Floral 1.6 · Herbaceous 1.3 · Nutty 1.0 · Citrus 1.0 · Bitterness 1.0

What's in it (14)

• paneer — 397 g
• oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• serrano chile — 100 g
• cumin — 5 g
• coriander — 1 g
• turmeric — 3 g
• tomato — 120 g
• baby spinach — 567 g
• salt — 5 g
• heavy cream — 118 g
• garam masala — 5 g

Time & effort: about 26 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 151.3 kcal, 5.8 g protein, 10.1 g fat, 9.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the paneer cubes dry and heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Sear the paneer in a single layer, turning every minute or so, until golden brown on at least two sides, 4-5 minutes total; transfer to a plate.
2. Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes.
3. Stir in the garlic, ginger, and serrano chile; cook until fragrant, about 1 minute.
4. Add the cumin, coriander, and turmeric; toast, stirring constantly, until deeply fragrant, about 30 seconds.
5. Add the tomato and cook, mashing it with the back of a spoon, until it breaks down into a thick paste, 3-4 minutes.
6. Add the spinach in two batches, stirring each batch down before adding the next, until fully wilted, about 3 minutes total; stir in the salt.
7. Remove the skillet from the heat and let the spinach mixture cool for a few minutes, then puree it in a blender (in two batches if your blender is small) until smooth, about 30 seconds per batch.
8. Return the puree to the skillet over medium-low heat. Stir in the cream and garam masala and simmer, stirring often, until heated through and slightly thickened, 3-4 minutes.
9. Nestle the seared paneer into the sauce and simmer gently until warmed through, 2-3 minutes; taste and adjust salt, then serve.

Dishes with a similar flavor shape

• Dal Makhani — Indian
• Peas and Paneer Curry (Matar Paneer) — Indian
• Kuru Fasulye (Dried Bean Stew) — Turkish
• Butter Chicken Meatballs — Indian
• Palak Paneer with Garlic Naan — Indian

Keep reading: what richness, allium, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.