Looking for new and exciting ways to eat your greens? We’ve got the perfect healthy slow cooker recipe for you. This saag paneer is loaded with spinach, fresh cheese, spices and a hint of lime juice, leaving your taste buds happy. We’ve given this traditional Indian dish a twist by omitting the heavy cream that’s commonly used and replaced it with coconut milk to add natural sweetness. A big bowl of saag paneer will definitely warm you up on a cold day, especially if you have some naan handy to heat up and dunk in!
Slow cooker cook time: 2 hours on high, 4 hours on low.
Toss all ingredients except coconut oil, paneer and toasted shredded coconut in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours. When the saag (spinach) mixture has about 15 minutes left to cook, make the paneer.
Heat a large skillet (non-stick ensures easy turning) over medium and add coconut oil. Place the cubed paneer into the skillet and fry until golden, flipping around every so often until most sides are brown, about 7 to 10 minutes. Set aside pan-fried paneer while you puree the saag mixture.
Once the saag mixture has finished cooking, use an immersion blender to puree inside the slow cooker until smooth, or carefully transfer to a blender, puree and add it back to the slow cooker to keep warm. The green colour will have dulled but the flavour is huge.
Add the reserved pan-fried paneer to the slow cooker with the pureed saag and stir until combined and warmed through. Or, keep pan-fried paneer on the side and add on top of bowls of saag right before serving.
Divide saag paneer into bowls or enjoy as a side dish. Garnish with additional cilantro and toasted shredded coconut. Serve warm.