Cut the paneer into 1-inch cubes. In a medium bowl, combine turmeric, cayenne pepper, salt, cinnamon, and 1 1/2 tablespoons olive oil. Add the paneer cubes to this mixture, ensuring they are well-coated. Let the paneer marinate in this mixture for 20 minutes.
In a medium skillet over medium-high heat, heat 1/2 tablespoon of olive oil. Add the marinated paneer, along with any leftover marinade, and cook. Sear the paneer for 2-3 minutes on one side, then flip to brown the other side for an additional 2 minutes. Once cooked, transfer the paneer to a separate plate.
Lower the heat to medium-low and add the remaining olive oil to the same skillet. Add the onions, ginger, garlic, and jalapeños. Sauté until they turn a caramel color, which should take about 8 minutes, stirring occasionally.
Add butter to the skillet. Once melted, mix in coriander, cumin, and garam masala, cooking for 1 minute while stirring.
Incorporate the spinach and water into the skillet. Cook this mixture for 3 minutes, stirring often.
Remove the skillet from the heat and blend in the yogurt. Then, add the cooked paneer back into the pan, cover, and cook on low heat for 2 more minutes.
Before serving, taste the dish and season with additional salt if needed.
Create Your Own Paneer: Use our straightforward homemade paneer recipe with detailed instructions. This recipe provides the exact quantity needed for this Saag Paneer dish. If stored covered in the refrigerator, homemade paneer remains fresh for up to 5 days.
Homemade Garam Masala: Garam masala, a key spice in this recipe, is an essential blend in many Indian dishes. If it's hard to find or expensive in your local stores, consider making it at home using our recipe. Homemade garam masala not only elevates this Saag Paneer but also adds a wonderful flavor to chicken and fish dishes. It's a versatile spice worth having in your kitchen. Our recipe makes 1/4 cup of garam masala, perfect for stocking up.
Pan-Frying Paneer: Always pan-fry the paneer in spices before adding it to the dish. This step ensures the paneer holds its shape and doesn’t crumble when mixed with the spinach, enhancing the texture and flavor of the final dish.