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Saag Paneer / Palak Paneer Recipe

Indian · Main course · 35 min total

A classic North Indian dish featuring cubes of paneer in a creamy, spiced spinach puree. This recipe is quick enough for a weeknight dinner yet impressive for guests.

Ingredients

• 1 lb (450g) fresh spinach (palak), washed
• 8 oz (225g) 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 (adjust to taste)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1/2 cup heavy cream or full-fat yogurt
• Salt to taste
• 1/2 teaspoon garam masala

Instructions

1. Blanch the spinach: Bring a large pot of water to a boil. Add spinach and cook for 2 minutes until wilted. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and blend into a smooth puree with a little water if needed.
2. Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
3. Add onion and cook until golden brown, about 5 minutes. Stir in garlic, ginger, and green chilies; cook for 1 minute.
4. Add coriander, turmeric, and red chili powder (if using). Stir for 30 seconds.
5. Pour in the spinach puree and salt. Cook for 5 minutes, stirring occasionally.
6. Reduce heat to low and stir in cream (or yogurt). Simmer for 2 minutes.
7. Gently fold in paneer cubes and garam masala. Cook for 2-3 minutes until paneer is heated through. Adjust seasoning.
8. Serve hot with naan, roti, or rice.

Tips

• For a vegan version, substitute paneer with firm tofu and use coconut cream instead of dairy.
• To prevent paneer from 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 on the stovetop.

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