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Saag Paneer (Indian) Recipe

Indian · Main course · 35 min total

A classic North Indian dish featuring paneer cubes in a creamy, spiced spinach puree. This recipe is quick, flavorful, and perfect for a weeknight dinner.

Ingredients

• 1 lb fresh spinach, washed
• 8 oz paneer, cut into 1-inch cubes
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream or yogurt
• Salt to taste
• 1 tablespoon lemon juice

Instructions

1. Blanch spinach in boiling water for 2 minutes, then transfer to ice water. Drain and blend into a smooth puree.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Add onion and sauté until golden, about 5 minutes.
3. Add garlic, ginger, and green chilies; cook for 1 minute. Stir in turmeric, coriander, and garam masala; cook for 30 seconds.
4. Add spinach puree, salt, and cream. Simmer for 5 minutes, stirring occasionally.
5. Gently fold in paneer cubes and cook for 5 more minutes. Finish with lemon juice. Serve hot.

Tips

• For a vegan version, replace paneer with firm tofu and use coconut cream instead of dairy.
• To avoid paneer breaking, fry the cubes in a little oil until golden before adding to the sauce.
• Leftovers can be refrigerated for up to 3 days; reheat gently.

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