Saag Paneer Recipe (with Video)

Saag Paneer Recipe: Saag Paneer is a popular Indian vegetarian dish where “saag” refers to leafy greens, and “paneer” is Indian cheese. It is mildly spiced, rich, and creamy, making it a comforting meal enjoyed across India and worldwide.

This dish is closely related to Palak Paneer, but Saag Paneer can include other greens like mustard leaves and fenugreek in addition to spinach.

Ingredients Required

Here are the ingredients you’ll need to make Saag Paneer at home:

For the Saag (Spinach Gravy):

• 500g fresh spinach (palak) or mixed greens
• 1 small bunch of mustard leaves (optional)
• 1-2 green chilies
• 1 tablespoon ginger-garlic paste
• 1 medium onion (finely chopped)
• 2 medium tomatoes (pureed or finely chopped)
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ cup heavy cream or fresh yogurt (optional)
• 1 tablespoon butter or ghee
• Salt to taste

For the Paneer:

• 250g paneer (cubed)
• 1 tablespoon oil or ghee (for frying)
• ½ teaspoon salt
• ½ teaspoon turmeric powder

For Tempering (Optional):

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2-3 garlic cloves (sliced)

Step-by-Step Cooking Instructions

Step 1: Preparing the Spinach (Saag)

1. Wash the spinach and mustard leaves thoroughly under running water to remove any dirt.
2. Boil water in a large pot and blanch the spinach for 2-3 minutes. Immediately transfer it to a bowl of ice water to retain its green color.
3. Blend the blanched spinach with green chilies into a smooth or coarse puree, depending on your preference. Set aside.

Step 2: Cooking the Paneer

1. Cut the paneer into bite-sized cubes.
2. Heat 1 tablespoon oil or ghee in a pan.
3. Lightly fry the paneer cubes until they turn golden brown. You can also soak them in warm water for 5 minutes after frying to keep them soft.
4. Set aside.

Step 3: Making the Masala Base

• Heat 1 tablespoon butter or ghee in a pan.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in the ginger-garlic paste and sauté for a minute until fragrant.
• Add the pureed or chopped tomatoes, salt, turmeric, coriander powder, red chili powder, and cook until the tomatoes turn soft and the oil starts separating.

Step 4: Combining Everything

1. Add the spinach puree to the masala and mix well.
2. Let it simmer for 5-7 minutes on low heat. If the mixture is too thick, add a little water.
3. Add garam masala and mix well.
4. Gently add the fried paneer cubes and let them soak up the flavors for 5 more minutes.
5. Stir in cream or yogurt for extra richness (optional).

Serving Suggestions

• Serve Saag Paneer hot with roti, naan, paratha, or steamed rice.
• Garnish with a drizzle of cream or butter and fresh coriander leaves.
• Pair it with pickled onions and a side of cooling raita.

Tips and Variations

• For a richer taste, use mustard greens (sarson) along with spinach.
• To make it vegan, replace paneer with tofu and use coconut cream instead of dairy cream.
• For a smoky flavor, give it a “dhungar” (smoke) effect by placing a piece of hot charcoal in a bowl inside the dish, adding a few drops of ghee, and covering for a minute.
• Add extra greens like fenugreek or kale for a nutrient boost.

Nutritional Benefits of Saag Paneer

Saag Paneer is packed with nutrients, making it a great addition to a healthy diet:

• High in protein from paneer, making it ideal for vegetarians.
• Rich in iron and vitamins from spinach and other greens.
• Good for digestion due to the fiber content.
• Low in carbs, making it suitable for keto and low-carb diets.

FAQs about Saag Paneer Recipe

1. What is the difference between Saag Paneer and Palak Paneer?

Saag Paneer is made with a mix of leafy greens like mustard greens, spinach, and fenugreek, while Palak Paneer is made exclusively with spinach. Both dishes feature paneer, a delicious Indian cheese, but Saag Paneer has a deeper, more complex flavor due to the combination of greens.

2. Can I use frozen spinach for Saag Paneer?

Yes! Frozen spinach is a convenient alternative to fresh greens. Just thaw and drain it well before using. However, fresh greens provide the best flavor and texture.

3. How do I make Saag Paneer vegan?

To make a vegan version, swap paneer for tofu and use coconut milk or cashew cream instead of dairy-based cream. This keeps the dish rich and creamy while being completely plant-based.

4. What spices are essential for Saag Paneer?

Key spices include cumin, coriander, garam masala, turmeric, and red chili powder. These spices enhance the earthy flavors of the greens and make the dish more aromatic.

5. Can I make Saag Paneer ahead of time?

Yes! Saag Paneer tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or cream if needed.

6. What do I serve with Saag Paneer?

Saag Paneer pairs well with naan, roti, or basmati rice. You can also serve it with jeera rice (cumin rice) for an extra burst of flavor.

7. How do I keep paneer soft in the dish?

To keep paneer soft, soak it in warm water for 10–15 minutes before adding it to the saag. This prevents it from becoming too chewy when cooked.

8. Can I freeze Saag Paneer?

Yes, Saag Paneer can be frozen for up to 2 months. Store it in a freezer-safe container and thaw in the fridge before reheating. However, paneer might become slightly crumbly after freezing.

Saag Paneer is a wholesome, comforting dish that’s easy to make and incredibly delicious. Try this recipe today and enjoy the authentic flavors of North India at home!