Give our Saag Paneer recipe a try—it’s a classic Indian curry that’s rich in protein and a perfect choice for a vegetarian meal. In this recipe, you’ll combine soft paneer with greens like spinach and fenugreek leaves, along with simple spices that bring everything together. Saag Paneer is not only tasty but also packed with dietary fiber, iron, and plant-based protein.
What You’ll Find On This Page
Saag Paneer comes from Northern India, where it’s usually served with naan, roti, chapati or rice for lunch or dinner. Plus, it’s ready in under 30 minutes.
It’s similar to the popular sarson ka saag, which is traditionally made with mustard greens and served with cornmeal roti. Our Saag Paneer has a modern twist, using a variety of greens to add extra flavor and texture. Follow our simple steps, along with helpful tips, to bring this delicious, homemade Indian curry to your table.
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Ingredients and Substitutions Overview
To prepare Saag Paneer, you’ll need fresh greens and some basic Indian spices. These ingredients are easy to find at any Indian grocery store. Check the list below for all the details.
Ingredients for Saag Paste
- Greens: Spinach and fenugreek leaves are the main greens used for their flavor and texture. For some variety, you can also add mustard leaves, kale, radish leaves, or beet leaves. Each of these greens brings its own unique taste, giving you flexibility based on what you have on hand.
- Aromatics: Ginger and garlic add a warm, earthy flavor and can also help with digestion.
- Green Chili: For a bit of heat, green chili adds that classic spicy kick. Adjust the amount to your liking, depending on how mild or spicy you prefer your curry.
- Salt and Sugar: Salt enhances the flavor, while a little sugar softens any bitterness. Salt also helps keep the greens vibrant in color.
Other Key Ingredients
- Whole Spices: Add cinnamon, bay leaves, cloves, and black cardamom to give the curry a warm, earthy flavor.
- Spice Powders: Use Kashmiri chili powder for color and mild heat, coriander powder for a hint of citrus, cumin for a nutty flavor, turmeric for a golden color, and garam masala for a warm, aromatic finish.
- Onion and Tomato: These form a flavorful base, adding a balance of tanginess and natural sweetness to the curry.
- Paneer: You can choose either store-bought or homemade paneer. It adds protein and absorbs the rich flavors of the curry.
- Fats: Fry the paneer in mustard oil for a peppery taste, then add a spoonful of melted ghee at the end for a rich, buttery aroma.
- Cream (optional): You can use regular, coconut, or cashew cream to add richness and smoothness to the curry, or skip it if you prefer a lighter version of it.
How to Make Saag Paneer at Home?
Making Saag Paneer curry is a simple three-step process. First, we’ll prepare the saag paste, then pan-fry the paneer, and finally, combine the paste with spices to create the perfect curry. To make things easy, I’ve included images and a video below to guide you through each step. Let’s jump right in and cook this together!
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Saag Paneer
Ingredients
For the Saag Paste
- ½ cup Fenugreek Leaves, loosely packed, can also include mustard leaves, kale, radish leaves, and beet leaves
- 4 cups Spinach, loosely packed
- 2 cups Water
- ¼ tsp Salt
- ¼ tsp Sugar
- 1 tsp Ginger, chopped
- 6 cloves Garlic
- 4 Green Chili
For Frying Paneer
- 2 tsp Mustard Oil, or regular oil or ghee
- 1 lb Paneer, cut into cubes
Other Ingredients for Saag Paneer
- 2 tbsp Oil
- 1 Cinnamon Stick, small piece
- 2 Black Cardamom, or Green Cardamom
- 1 Bay Leaves
- 4 Cloves
- 1 tsp Cumin Seeds
- 1 Onion, medium size, chopped
- 1 Tomato, medium size, chopped
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Chili Powder
- ½ tsp Garam Masala Powder
- ½ tsp Cumin Powder
- 2 tbsp Coriander Powder
- Salt, to taste
- 1 cup Water
- 2 tbsp Ghee, or melted butter
- ¼ cup Heavy Cream, optional, to garnish
Instructions
Making Saag Paneer Paste
- In a large pan, heat water and add a pinch of salt and sugar to enhance flavor and keep the greens vibrant. Add the ginger, garlic, green chilies, fenugreek, and spinach leaves to the boiling water.
- Blanch the greens for 2–3 minutes—just enough to soften them while preserving their nutrients and color. Once done, immediately transfer them to a bowl of ice water or rinse under cold water. This step, called “shocking,” stops the cooking process and helps retain the bright green color.
- Drain the greens well, then blend them into a smooth paste in a blender. Set the paste aside for use later in the recipe.
Pan Frying the Paneer
- Heat mustard oil (or a neutral oil, butter, or ghee) in a pan over medium heat. Add the paneer pieces and fry until they turn golden and slightly crispy on both sides. This should take 2-3 minutes per side.
- Once golden, remove the paneer from the pan and set it aside on a plate lined with paper towels to absorb any excess oil.
Preparing Saag Paneer
- In the same pan, add the additional oil as mentioned and heat over medium. Add whole spices like cumin seeds, black cardamom, a cinnamon stick, bay leaves, and cloves. Sauté until the spices release a fragrant aroma.
- Add the onion to the pan and sauté until it softens. Then, add the chopped tomatoes and continue to cook until they break down and become mushy, releasing their juices and blending with the onions.
- Once the tomatoes are soft, sprinkle in the Kashmiri chili powder, coriander powder, cumin powder, garam masala, and a pinch of salt. Stir well, allowing the spices to coat the onion-tomato mixture. Cook until the spices become fragrant and deepen in color, which brings out their full flavor.
- Pour in the blended saag paste and stir well to combine. Add water to adjust the consistency to your preference; you can add more or less water depending on how thick or thin you’d like the curry. Mix thoroughly so that the saag paste blends smoothly with the spices.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 to 7 minutes. This simmering time allows the flavors to come together and enhances the overall taste.
- Add the fried paneer cubes to the curry and gently stir, coating them well with the saag mixture. For an extra layer of richness, stir in melted butter or ghee. This adds a creamy texture and enhances the curry’s flavor.
- Finally, garnish the Saag Paneer with a drizzle of heavy cream for a smooth finish. Although optional, this step adds a luxurious look to the curry and balances the spices. Remove from heat, and your delicious Saag Paneer is ready to be enjoyed!
Serving
- Enjoy this flavorful and nutritious Saag Paneer with basmati rice, white rice, roti, chapati, or naan—it’s a perfect meal for lunch or dinner. For more pairing ideas, check out the Serving Suggestions section below.
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Recipe Video
Chef's Notes and Tips
- Freshness of Greens: Use the freshest greens you can find to get the best flavor, color, and nutritional benefits. Fresh greens keep the dish vibrant and flavorful, while older greens may make it taste slightly bitter.
- Choosing Greens: Don’t hesitate to mix various greens like spinach, mustard, fenugreek, kale, radish, and beet leaves. Each adds a unique flavor, and together they create a richer, more complex curry. Spinach provides a mild base, mustard adds a slight peppery kick, and fenugreek adds a subtle bitterness. Experiment with combinations to find your preferred flavor balance.
- Paneer Preparation: If you’re using store-bought paneer, soak it in warm water for 15–20 minutes before cooking. This softens the paneer, making it tender and more able to absorb the curry’s flavors. Fresh paneer doesn’t need soaking but can be lightly pan-fried to give it a nice texture.
- Blanching is Key: Blanching the greens with ginger, garlic, and green chilies helps retain their bright color and fresh flavor. Quickly rinse the greens in cold water (an ice bath works well) to stop the cooking process and lock in both color and nutrients.
- Pureeing Greens: Blend the blanched greens for a smooth and creamy texture, perfect for a classic Saag Paneer. If you prefer a more rustic feel, you can finely chop the greens instead. When using chopped greens, simply sauté them directly with the onion-tomato mixture, skipping the blanching step for a chunkier texture and heartier flavor.
- Healthy Fats: Mustard oil adds a subtle, peppery flavor that complements the spices in Saag Paneer. If you prefer, you can use a neutral oil, but adding a bit of melted butter or ghee at the end enhances the flavor with a rich, slightly nutty aroma. Feel free to use both or choose one based on your personal preference.
- Cream is Optional: Adding a drizzle of heavy cream gives the curry a richer, restaurant-style taste. It also adds a smooth, creamy finish. However, if you’re looking for a lighter version, you can skip the cream without losing too much flavor.
- Spice Adjustment: Customize the spice level to suit your taste. If you prefer a milder curry, reduce the amount of green chilies and chili powder. For a spicier kick, add a few extra chilies or a pinch of red chili flakes. Remember, Kashmiri chili powder is mild and mainly used for color, so it won’t add much heat.
- Consistency Control: Adjust the thickness of the saag to your liking. For a thinner curry, add a bit more water until you reach the desired consistency. If you prefer it thicker, cook the curry a bit longer to let some of the liquid evaporate. Stir occasionally to prevent sticking.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Saag Paneer is a tasty Indian dish that pairs beautifully with a variety of sides. Here are some of my favorite pairings that I think you’ll enjoy:
- Indian Breads: Naan, roti, or paratha are perfect with Saag Paneer. They’re great for scooping up the curry. Naan is soft and slightly chewy, while roti and paratha are lighter options if you want something less rich.
- Rice Dishes: Basmati or plain white rice are simple and great choices. For added flavor, try jeera rice for a hint of cumin or a mild pulao.
- Raita: A cool cucumber or boondi raita adds a refreshing touch that balances the spices in Saag Paneer.
- Papad: A side of crispy papad (poppadom) adds crunch and smoky flavor. It pairs nicely with both the rice and curry, adding a nice contrast.
- Appetizers: For a bigger meal, start with crispy samosas or Gobi 65 to make it even more enjoyable.
- Desserts and Beverages: Mango lassi pairs nicely with the spices in Saag Paneer. For a light dessert, add gulab jamun as a sweet finish. Mint tea is also a great choice to aid digestion.
- Yogurt or Buttermilk (Chaas): A glass of plain yogurt or salted buttermilk works well for cooling down the spices and aiding digestion.
Storage Suggestions
To keep Saag Paneer fresh, store it in the fridge for up to 2 days in a tightly sealed container. For freezing, prepare and store the saag mix separately. Portion it into airtight containers to keep it fresh in the freezer for up to a month. This way, you can thaw only what you need, reducing waste and making reheating easier.
When you’re ready to enjoy it, thaw the saag mix in the fridge overnight or on the counter for a few hours. Reheat on the stove over medium heat, stirring occasionally. Add freshly fried or reheated paneer cubes just before serving to keep their texture intact. This method preserves the best flavor and texture, even after freezing.
Palak Paneer vs. Saag Paneer
If you’ve ever wondered about the difference between Palak Paneer and Saag Paneer, here’s a quick breakdown. Palak Paneer is a popular Indian dish that combines paneer with a smooth, flavorful spinach base—“palak” means spinach in Hindi. It’s mildly spiced, allowing the spinach to be the main focus.
Saag Paneer, which is enjoyed in Punjab and Northern India, uses a mix of greens like spinach, mustard, and fenugreek leaves. “Saag” refers to various leafy greens, so this dish has a bit more depth in flavor. While Saag Paneer is commonly eaten in India, it’s also become well-liked in the West for its unique blend of greens.
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