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Slow-Cooked Paneer Saag
A slow-cooked Indian paneer saag with potatoes, fresh ginger and cauliflower, finished with cumin seeds and yogurt, served with naan.
Ingredients
Instructions
Cube the paneer and season it, then bake over medium-high heat until well browned, about 9 minutes.
Add the potatoes, ginger and cauliflower, cooking until softened, about 4 minutes.
Stir in the cumin seeds and yogurt for 3 minutes.
Warm the naan separately.
Let everything simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the naan, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
