Saag paneer is a classic North Indian dish where leafy greens are cooked down with spices and finished with cubes of soft paneer cheese. The word saag refers to leafy greens; often spinach, mustard greens, or a mix, simmered into a smooth, flavorful base. Paneer soaks up the spiced sauce and adds protein, making it both comforting and hearty.
In India, saag paneer is often enjoyed with roti, bhatura, naan, or rice. It’s a dish that feels nourishing yet indulgent at the same time, and it’s easy to make at home with fresh or frozen spinach.
Why you’ll love my recipe
- Creamy and flavorful without being heavy
- Packed with leafy greens and protein-rich paneer
- Versatile, serve with bread or rice
- Naturally vegetarian and gluten-free
Saag Paneer
Ingredients
- 450 g fresh spinach 1 lb or 2 packs frozen spinach
- 30 ml oil or ghee 2 tablespoons
- 100 g onion finely chopped (1 medium)
- 6 g garlic minced (2 cloves)
- 8 g ginger grated (2.5 cm piece)
- 10 g green chilies chopped (2 pieces)
- 200 g tomatoes chopped (2 medium)
- 3 g cumin seeds 1 teaspoon
- 3 g ground coriander 1 teaspoon
- 1 g turmeric ½ teaspoon
- 2 g garam masala 1 teaspoon
- 2 g chili powder ½ teaspoon, adjust to taste
- 5 g salt 1 teaspoon, adjust to taste
- 200 g paneer cubed
- 60 ml heavy cream or yogurt ¼ cup
Instructions
- Blanch spinach in boiling water for 2 minutes. Drain, cool, and blend into a purée.
- Heat oil or ghee in a pan. Add cumin seeds and let them sizzle.
- Stir in onion and cook until golden.
- Add garlic, ginger, and green chilies. Cook 1–2 minutes.
- Add tomatoes, coriander, turmeric, chili powder, and salt. Cook until tomatoes soften.
- Stir in spinach purée. Simmer for 10 minutes.
- Add paneer cubes and cook 5 minutes, letting them soak in the sauce.
- Stir in cream or yogurt and sprinkle garam masala. Mix well.
- Serve hot with naan or rice.
Notes
- Use frozen spinach if fresh isn’t available; just thaw and squeeze out excess water before cooking.
- Replace paneer with tofu for a vegan version.
- Add a handful of mustard greens or methi leaves for a stronger, earthy flavor.
- Blanch spinach briefly to preserve its bright green color.
- Sauté onions and garlic until golden for a deeper flavor base.
- Blend the spinach mixture smoothly for a creamy texture, or leave it slightly coarse for a rustic touch.
- Add paneer cubes at the end and simmer gently so they stay soft.
- Saag paneer tastes even better the next day as the flavors develop.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to restore creaminess; avoid boiling to prevent curdling.
- Serve hot with roti, naan, or jeera rice.
- Pair with pickled onions or cucumber raita for balance.
- Top with a swirl of cream or a spoon of ghee for a richer finish.
- Add a pinch of garam masala or crushed kasuri methi before serving for aroma.
- Stir in a spoon of yogurt for tang and smoothness.
- Blend in a few cashews or a little coconut milk for a South Indian-style twist.
Nutrition
FAQs
What is the difference between saag paneer and palak paneer?
Palak paneer is made only with spinach, while saag paneer can include spinach, mustard greens, and other leafy greens.
Can I use frozen spinach?
Yes, thaw it first and squeeze out excess water before blending.
Do I need to fry the paneer first?
It’s optional. Frying gives a firmer texture, while unfried paneer stays softer.
Can I make saag paneer vegan?
Yes, swap paneer with tofu and cream with coconut milk or cashew cream.
Saag paneer is one of those curries that’s as nourishing as it is flavorful. It’s an everyday dish in many Indian homes, but it also feels special enough for entertaining.
If you loved this Creamy Saag Paneer, try it with my jeera rice or jowar roti; the soft, earthy flatbread complements the rich spinach curry perfectly, turning a wholesome dish into a truly comforting meal.
If you try this, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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