Saag Paneer Recipe
Indian · Main course · 40 min total
A classic North Indian dish featuring cubes of paneer in a creamy, spiced spinach puree. This recipe uses fresh spinach and a blend of aromatic spices for an authentic, restaurant-quality result at home.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh spinach (or 10 oz frozen, thawed)
- 8 oz paneer, cut into 1-inch cubes
- 2 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies, slit (optional)
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 cup heavy cream (or full-fat yogurt)
- Salt to taste
Instructions
- Blanch fresh spinach in boiling water for 2 minutes, then transfer to ice water. Drain and blend into a smooth puree. If using frozen, thaw and puree.
- Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle.
- Add onion and sauté until golden brown, about 5 minutes. Add garlic, ginger, and green chilies; cook for 1 minute.
- Add turmeric, coriander, and garam masala. Stir for 30 seconds.
- Pour in the spinach puree and salt. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and darkens.
- Reduce heat to low and stir in the cream. Add paneer cubes and gently mix. Simmer for 5 minutes, allowing paneer to warm through.
- Adjust salt and spices to taste. Serve hot with naan or rice.
Tips
- For a vegan version, substitute paneer with firm tofu and use coconut cream instead of dairy cream.
- To prevent paneer from crumbling, fry the cubes in a little oil until golden before adding to the saag.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
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