How to Make Saag Paneer

A North Indian delicacy, it’s hard not to love the rich, thick creamy spinach with succulent, almost melting Paneer chunks ready to be scooped with an Indian Flatbread.

A dish that packs plenty of flavor, saag paneer is a well-loved vegetarian side dish, made of spinach and other leafy greens (saag) and paneer (Indian cottage cheese). The word saag is derived from the Sanskrit word shaak, meaning leafy green vegetables.

The fresh vibrant color just brightens up any plate and can make anybody hungry. Its a weekly staple in our house since my kids adore this dish so much.

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How to Make Saag Paneer

1. Prepare the Spinach:

• Bring a pot of water to a boil and add the spinach. Cook for 2 minutes until wilted.
• Drain and let it cool slightly. Blend the spinach into a smooth puree using a blender or food processor. Set aside.

2. Prep the Paneer:

• Cut the paneer into 1-inch cubes and set aside. For a richer flavor, you can lightly fry the paneer cubes in a bit of oil until golden on all sides, then set aside.

3. Cook the Base:

• Heat oil in a deep skillet or heavy-bottomed pan over medium heat.
• Add the cumin seeds and let them splutter for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

4. Add Ginger & Garlic:

• Add the crushed ginger and garlic to the onions. Sauté for 1-2 minutes until the raw smell disappears.

5. Cook the Tomatoes and Spices:

• Pour in the pureed tomatoes and mix well.
• Add ground coriander, ground cumin, garam masala, red chili powder, and salt. Stir well to combine.
• Let the mixture cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.

6. Add Spinach & Paneer:

• Add the spinach puree to the pan and mix well.
• Gently add the paneer cubes, stirring carefully to coat them with the sauce.
• If the mixture seems too thick, add a few tablespoons of water to reach the desired consistency.

7. Simmer & Finish:

• Let the saag paneer simmer on low heat for about 5-10 minutes until the paneer is soft and the flavors have melded together.
• Stir in the sour cream or heavy cream and mix well.
• Turn off the heat and let the dish rest for a couple of minutes before serving.

8. Serve:

• Serve hot with roti, naan, or steamed rice. Enjoy your easy and delicious homemade saag paneer!

Recipe Notes

• Paneer Tips: If using store-bought paneer, soaking the cubes in hot water for 10 minutes before adding them to the curry can make them softer.
• Spinach: You can also use frozen spinach in this recipe. Just thaw it, squeeze out any excess water, and then puree.
• Spice Level: Adjust the red chili powder according to your heat preference. You can also add green chilies along with the ginger and garlic for extra heat.
• Creaminess: For a richer, creamier texture, use heavy cream instead of sour cream. You can also increase the quantity of cream if desired.
• Texture: If you prefer a chunkier texture, you can roughly chop the spinach instead of pureeing it.

How to Make Saag Paneer

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5 from 4 reviews

• Author: Soni Sinha
• Total Time: 26 mins
• Yield: Serves 4

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Description

A North Indian delicacy, its hard not to love the rich, thick creamy spinach with succulent, almost melting Paneer chunks ready to be scooped with an Indian Flatbread.

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Ingredients

Scale 1x2x3x

12 oz (340 g) fresh spinach

8.8 oz (250 g) paneer, cubed

1 tsp (2 g) cumin seeds

2 medium (about 1 cup or 150 g) onions, finely chopped

2 tsp (10 g) crushed ginger

2 tsp (10 g) crushed garlic

2 medium (about 1 cup or 150 g) tomatoes, pureed

2 tsp (4 g) ground coriander

1 tsp (2 g) ground cumin

1/2 tsp (1 g) garam masala

1/2 tsp (1 g) red chili powder

1 tbsp (15 mL) sour cream or heavy cream

3 tbsp (45 mL) oil

Salt, to taste

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Instructions

1. Prepare the Spinach:

• Bring a pot of water to a boil and add the spinach. Cook for 2 minutes until wilted.
• Drain and let it cool slightly. Blend the spinach into a smooth puree using a blender or food processor. Set aside.

2. Prep the Paneer:

• Cut the paneer into 1-inch cubes and set aside. For a richer flavor, you can lightly fry the paneer cubes in a bit of oil until golden on all sides, then set aside.

3. Cook the Base:

• Heat oil in a deep skillet or heavy-bottomed pan over medium heat.
• Add the cumin seeds and let them splutter for a few seconds.
• Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.

4. Add Ginger & Garlic:

• Add the crushed ginger and garlic to the onions. Sauté for 1-2 minutes until the raw smell disappears.

5. Cook the Tomatoes and Spices:

• Pour in the pureed tomatoes and mix well.
• Add ground coriander, ground cumin, garam masala, red chili powder, and salt. Stir well to combine.
• Let the mixture cook for about 5-6 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.

6. Add Spinach & Paneer:

• Add the spinach puree to the pan and mix well.
• Gently add the paneer cubes, stirring carefully to coat them with the sauce.
• If the mixture seems too thick, add a few tablespoons of water to reach the desired consistency.

7. Simmer & Finish:

• Let the saag paneer simmer on low heat for about 5-10 minutes until the paneer is soft and the flavors have melded together.
• Stir in the sour cream or heavy cream and mix well.
• Turn off the heat and let the dish rest for a couple of minutes before serving.

8. Serve:

• Serve hot with roti, naan, or steamed rice. Enjoy your easy and delicious homemade saag paneer!

Notes

Paneer Tips: If using store-bought paneer, soaking the cubes in hot water for 10 minutes before adding them to the curry can make them softer.

Spinach: You can also use frozen spinach in this recipe. Just thaw it, squeeze out any excess water, and then puree.

Spice Level: Adjust the red chili powder according to your heat preference. You can also add green chilies along with the ginger and garlic for extra heat.

Creaminess: For a richer, creamier texture, use heavy cream instead of sour cream. You can also increase the quantity of cream if desired.

Texture: If you prefer a chunkier texture, you can roughly chop the spinach instead of pureeing it.

• Prep Time: 20 mins
• Cook Time: 6 mins
• Category: Side
• Method: Sauteing and Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 270
• Sugar: 5g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 45mg