Recipes › Watercress › Watercress Saag with Paneer and Cumin-Spiced Butter
Watercress Saag with Paneer and Cumin-Spiced Butter
Saag is usually made with spinach, but watercress brings a peppery heat to this dish that spinach simply cannot. The golden paneer cubes absorb the spiced sauce beautifully, and the cumin butter poured over at the end is the detail that elevates it from good to genuinely brilliant. Serve with warm chapatis or basmati rice for a satisfying weeknight dinner.
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Ingredients
- 300 g watercress, thick stalks trimmed
- 250 g paneer, cut into 2cm cubesfirm tofu works for a vegan version
- 3 tbsp gheeor neutral oil for dairy-free
- 2 onion, finely sliced
- 4 garlic cloves, finely grated
- 3 cm fresh ginger, finely grated
- 2 green chilli, finely chopped, seeds inuse 1 for a milder result
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 200 g tinned chopped tomatoes
- 80 ml full-fat natural yoghurt
- 20 g unsalted butter
- 1 tsp cumin seeds
- 1 tsp fine sea salt
- 100 ml water
Contains: milk.
Method
- Heat 2 tablespoons of ghee in a wide, deep frying pan over a medium-high heat. Add the paneer cubes in a single layer and fry, turning occasionally, for about 5 minutes until golden on most sides. Remove with a slotted spoon and set aside on a plate.About 5 min
- Add the remaining tablespoon of ghee to the same pan and reduce the heat to medium. Add the sliced onions and cook, stirring regularly, for 12 minutes until they are deeply golden and beginning to caramelise. This patience is what gives the base its sweetness.About 12 min
- Add the garlic, ginger and green chilli and stir-fry for 2 minutes. Add the ground cumin, ground coriander, turmeric and half the garam masala. Cook the spices in the oil for 1 minute, stirring constantly.About 3 min
- Add the tinned tomatoes and 100ml of water. Bring to a simmer and cook for 5 minutes until the sauce thickens and the oil starts to separate at the edges.About 5 min
- Remove the pan from the heat and stir in the yoghurt, a tablespoon at a time, to prevent curdling. Return to a low heat and add the watercress in two or three batches, stirring it in as it wilts. This will take about 2 minutes.About 3 min
- Return the golden paneer to the pan and stir it gently into the sauce. Season with salt and the remaining garam masala. Simmer on the lowest heat for 2 minutes.About 2 min
- In a small pan, melt the butter over a medium heat. When it foams, add the cumin seeds and let them sizzle for 30 seconds until fragrant and popping. Pour this immediately over the top of the saag and serve without stirring it in — let people mix it at the table.About 2 min
Tips
- Take the time to properly caramelise the onions — 12 minutes of patience here gives you a sauce with depth and natural sweetness that you simply cannot get from a quick fry.
- Stir the yoghurt in off the heat and in stages to avoid curdling. If it does split slightly, a splash more yoghurt whisked in will bring it back together.
- Watercress wilts faster than spinach and holds more bitterness — add it gradually and taste as you go. If your batch is particularly peppery, a pinch of sugar in the sauce balances it.
Ring the changes
- Replace the paneer with 400g of drained chickpeas for a fully vegan version — add them at step 6 and press a few lightly with the back of a spoon to help them absorb the sauce.
- Stir in 100ml of double cream instead of yoghurt for a richer, restaurant-style finish.
Keeping it
Refrigerate in a sealed container for up to 3 days. The flavour actually improves overnight. Reheat gently in a pan with a splash of water to loosen. Paneer can become slightly rubbery when reheated quickly — warm it gently over a low heat.
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