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Category
Cuisine
Required Equipment
- Sheet pan
- Parchment paper
- 12-inch skillet
- Wooden spoon
Utilized Devices
Cooking Techniques
- baking
- tempering spices
- searing
- simmering
Ingredients
- 1200 gSweet potatoes — medium, scrubbed
- 30 gGhee — divided
- 200 gYellow onion — finely diced
- 16 gGarlic — minced
- 15 gFresh ginger — grated
- 4 gGaram masala
- 2 gGround cumin
- 3 gGround turmeric
- 2 gKashmiri chili powder
- 9 gKosher salt — divided
- 285 gBaby spinach
- 225 gPaneer — cut into 1/2-inch cubes
- 240 mlCoconut cream
- 120 mlVegetable broth
- 15 mlFresh lime juice
- 15 gCilantro — chopped
- 30 gToasted pumpkin seeds
Instructions
Heat the oven to 400°F (200°C). Pierce sweet potatoes, rub with 1 tablespoon ghee, salt generously, and roast on a parchment-lined sheet until tender, 40 minutes.
Meanwhile, warm the remaining ghee in a skillet over medium heat. Sear paneer cubes until golden on two sides, 3 minutes, then transfer to a plate.
In the same skillet, cook onion with a pinch of salt until translucent, 5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
Bloom garam masala, cumin, turmeric, and chili powder in the aromatics for 45 seconds, stirring constantly.
Add spinach in batches with broth, tossing until wilted. Stir in coconut cream, simmer 3 minutes, then fold in seared paneer and lime juice.
Split the roasted sweet potatoes, fluff the centers with a fork, and spoon the saag paneer over each.
Finish with cilantro and pumpkin seeds; serve hot with extra lime wedges.
Chef Tips
- ⭐Roast the sweet potatoes on a wire rack set inside the sheet pan to keep skins crisp and caramelized.
- ⭐If coconut cream separates, whisk vigorously before adding to the skillet for a silky sauce.
- ⭐Paneer browns best when the skillet is not overcrowded; work in two batches if necessary.
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Nutritional Highlights
- ✓Sweet potatoes supply beta-carotene and fiber
- ✓Paneer and coconut cream pack 24 g protein
- ✓Spinach adds iron and vitamin K
Dietary Notes
Compliant With
Allergens
- Contains dairy (paneer, ghee)
FAQ
Can I make this without dairy?
Swap the paneer for extra-firm tofu and use refined coconut oil instead of ghee to create a fully plant-based version.
How do I meal-prep the filling?
Store roasted potatoes and saag separately for up to 4 days; reheat the saag gently on the stovetop before stuffing.
Nutrition
| Calories | 560 |
| Protein | 24 g |
| Carbs | 58 g |
| Fat | 26 g |