what our readers think
"My husband and I must be on the same exact wavelength because we’ve been obsessed with Indian takeout too! I’m so happy I found this recipe because making saag paneer was pretty easy!"
– avocado oil – ginger – garlic – green chili
Heat the avocado oil (or ghee or butter) in a large thick-bottomed pot such as a Dutch oven over medium-high heat. Add the ginger, garlic, green chili, and asafetida. Sauté, stirring constantly until fragrant, about 2 minutes.
Transfer the chopped onion, coriander, garam masala, turmeric, and kashmiri red chili powder to the pot. Continue sauteing, stirring occasionally, until the spices are very fragrant, about 10 minutes.
Allow the spinach to cook down a little before adding more so that the pot isn’t overflowing. Once all of the spinach is in the pot, cover it with a lid for a few minutes to encourage it to cook down.