Saag Paneer
Saag paneer is a North Indian curry made with spinach and paneer cheese simmered with aromatic spices. Creamy, flavorful, and vegetarian-friendly.
Servings: 4
Calories: 253kcal
Ingredients
- 1 lb fresh spinach or 2 packs frozen spinach
- 2 tablespoon oil or ghee
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 green chilies chopped
- 2 tomatoes chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon chili powder adjust to taste
- 1 teaspoon salt adjust to taste
- 200 g paneer cubed
- ¼ cup heavy cream or yogurt
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
Ingredient swaps:
- 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
Calories: 253kcal | Carbohydrates: 9g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 54mg | Sodium: 184mg | Potassium: 244mg | Fiber: 3g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 14mg | Calcium: 267mg | Iron: 1mg