Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Saag Paneer Pappardelle

by evh on February 23, 2015

Saag Paneer Pappardelle | LocalSavour.com

Saag Paneer Pappardelle ~ I haven’t always enjoyed Indian food. Growing up, my parents had some dear friends from India that would have our family over for dinner once in a while and I remember these dishes and smells fondly. However, after a trip to England –– a land filled with copious amounts of Indian Restaurants –– I had one of those well, let’s just say it was a bad experience. It took a long time for me to come back around to Indian food again and now I’m back in full force. Once of my favorite dishes is Saag Paneer –– basically its a creamy spinach with a firm cheese that doesn’t really melt and cooks up more like a tofu. There are a few places around town that do this dish well, but I have discovered that I am kinda picky about this dish. Many places tend to “over work” their spinach and often times they blend it up into almost a full pulp –– I am not a fan of this style. I like to taste and see my spinach and right now the spinach season is in full swing so, why not? Toss this creamy sauce and dish into a bowl of thick pappardelle noodles and my world is a happy one. This recipe can be complicated if you let it be and if you have the time, or a wild hair, you could even make your own paneer cheese –– here’s a great how-to for that –– but I opted to keep this recipe fairly simple. You could also use ghee for this recipe, if you have that great, if not my steps include a shortcut to a clarified butter which works well here. This is a deliciously fine way to enjoy your spinach and cheese ~ dig in. 

Saag Paneer Pappardelle | LocalSavour.com

Gorgeous spinach from Johnson’s Backyard Garden to start this dish off right.

Saag Paneer Pappardelle | LocalSavour.com

Paneer cheese cut into cubes.

Saag Paneer Pappardelle | LocalSavour.com

A mixture of spices really make this dish and of course, the cream.

Saag Paneer Pappardelle | LocalSavour.com

Add in the spiced cream – yum.

Saag Paneer Pappardelle | LocalSavour.com

Serve some up for you and a friend (or two) and dig in.

Saag Paneer Pappardelle | LocalSavour.com

Saag Paneer Pappardelle
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Saag Paneer Pappardelle
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Ingredients
  • 4 medium fresh spinach bushels or about 8 cups
  • 8 ounces paneer cheese cubed
  • 2 cups heavy cream
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons unsalted butter or ghee if using
  • 1 small onion finely grated
  • 1 large clove garlic minced
  • 1 teaspoon red pepper chili flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound pappardelle pasta
Servings: -6 servings
Units:
Instructions
  1. Cook pappardelle according to directions. While that is cooking, clean spinach well, remove end stems, and set aside. Slice paneer cheese into cubes and set aside. Place a large pan over medium high heat and add in the garlic and olive oil. Place butter (if using) into the microwave for 30 seconds -- otherwise skip this step and use ghee. Once butter is finished pour the clear part of the butter slowly into the garlic pan. Discard the thick creamy part of the butter. Next, add in paneer cheese cubes and sauté for 3 minutes. After 3 minutes add in the grated onions and continue to sauté for another 2 minutes or until cheese is golden. Once golden remove the cheese and onions from the pan and set aside.
  2. In a medium bowl add the red pepper, cinnamon, ginger, cumin, cardamom, turmeric, salt and pepper and whisk together well. Next add the cream into the spices and whisk together well then set aside. Place the spinach into that same pan used for sautéing the cheese, over medium high heat. Sauté the spinach for 2 minutes then slowly pour in the spiced cream mixture. Continue to sauté for another 3 minutes then add the cheese and onions into the spinach pan and stir together well. Let cook for another 2 minutes then remove from heat.
  3. Add the spinach and cheese mixture into a large bowl with the cooked and drained pasta. Stir together well and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Previous post:

Next post: