Indian Coconut-Peanut “Saag” with Charred Broccoli and Paneer Croutons
A non-traditional saag: spinach is blended with coconut and peanuts for a creamy, nutty gravy. Charred broccoli adds bite, and crisp paneer cubes act like savory croutons.
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Instructions
Heat 1 tbsp ghee/oil in a skillet over medium-high. Fry paneer cubes until golden on multiple sides, 6–8 minutes; remove and salt lightly.
In the same skillet, add broccoli (add a splash of oil if needed) and cook until charred-tender, 6–8 minutes; remove.
Lower heat to medium. Add remaining ghee/oil and sauté onion 6–8 minutes until soft. Add garlic and ginger; cook 30 seconds.
Add coriander, cumin, turmeric, garam masala, and chili; toast 30 seconds.
Add spinach and cook until wilted. Blend with peanuts, coconut milk, and water until smooth (careful with hot liquids).
Return sauce to skillet, simmer 3–4 minutes, season with salt and lemon juice. Top with broccoli and paneer croutons.
Nutrition Facts
Per serving
Recipe Notes & Tips
- Blend peanuts fully for a silky texture; add water as needed to keep the blender moving.
- Paneer browns best when patted dry before frying.
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