Discover the simplicity and flavor of our quick and easy Saag Paneer recipe, a classic Indian curry perfect for busy weeknights. This dish combines the creamy texture of paneer with a blend of nutritious green leaves and aromatic spices, creating a healthy and satisfying meal.
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Ready in just 30 minutes, our homemade Saag Paneer is an ideal choice for both lunch and dinner. Enjoy this rich, vegetarian Indian curry with naan, roti, chapati, or rice for a complete meal experience.
Originating in Northern India, Saag Paneer is a delightful variation of traditional Indian cuisine. It features a mix of spinach, mustard, and kale, providing a boost of dietary fiber, iron, and protein.
While it's a less known cousin to the famous sarson ka saag, our version of Saag Paneer stands out for its unique taste and health benefits. Follow our simple steps to bring this delicious, homemade Indian curry to your table.
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Ingredients and Substitutions Overview
To prepare Saag Paneer, gather fresh greens and common Indian spices. You can easily find these ingredients at Indian grocery stores. Refer to the list below for details.
Ingredients for Saag Paste:
- Greens: Primary ingredients are spinach and fenugreek leaves. Alternatively, mustard leaves, kale, radish leaves, or beet leaves can be used for variation.
- Aromatics: Ginger and garlic, essential for adding a warm, earthy flavor and aiding digestion.
- Green Chili: For a spicy kick and distinct taste.
- Salt and Sugar: To enhance the flavor and preserve the vibrant color of the greens.
Other Key Ingredients:
- Whole Spices: Use cinnamon, bay leaves, cloves, and black cardamom to infuse warm, spicy, and earthy flavors into the curry.
- Spice Powders: Combine Kashmiri chili powder for color and mild heat, coriander for a citrusy touch, cumin for its nutty and peppery flavor, turmeric for a golden hue and earthiness, and garam masala for a warm, aromatic finish.
- Onion and Tomato: These create a flavorful base, adding body and a balance of tangy sweetness to the curry.
- Paneer: Choose either store-bought or homemade paneer, which adds protein and soaks up the rich flavors of the curry.
- Fats: Fry the paneer in mustard oil for a peppery taste, and add melted ghee at the end for a rich, buttery aroma.
- Cream (optional): Use regular, coconut, or cashew cream to add richness and smoothness, or skip it for a lighter curry.
How to Make Saag Paneer at Home?
Start your Saag Paneer journey with our easy-to-follow guide, complete with photos and a video. First up, we'll prepare the saag paste, the key to this delicious Saag Paneer dish that follows. Let's begin.
Discover More Spinach and Paneer Recipes:
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- Paneer Masala
- Paneer Tikka
- Paneer Tikka Masala
- Chilli Paneer
- Sauteed Spinach
- Spinach Omelet
Saag Paneer
Ingredients
- 4 cups Spinach, loosely packed
- ½ cup Fenugreek Leaves, loosely packed, can also include mustard leaves, kale, radish leaves, and beet leaves
- ¼ tsp Salt, + as needed for the curry
- ¼ tsp Sugar
- 1 Onion, medium size, chopped
- 6 cloves Garlic
- 1 tsp Ginger, chopped
- 4 Green Chili
- 1 lb Paneer, cut into cubes
- 4 Cloves
- 2 Black Cardamom, or Green Cardamom
- 1 tsp Cumin Seeds
- 1 Cinnamon Stick, small piece
- 1 Bay Leaves
- 1 tsp Kashmiri Chili Powder
- 2 tbsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- ½ tsp Cumin Powder
- 1 Tomato, medium size, chopped
- 1 cups Water, for curry
- 2 cups Water, for blanching the greens
- 2 tbsp Butter, or ghee
- 2 tsp Mustard Oil, or regular oil or ghee for frying paneer
- ¼ cup Heavy Cream, optional, to garnish
Instructions
To Make Saag Paste
- Heat water in a large pan, then add ¼ tsp each of salt and sugar, along with ginger, garlic, green chilies, fenugreek, and spinach leaves.
- Blanch the greens for 2-3 minutes, then quickly rinse under cold water to retain their color and flavor.
- Blend the greens into a smooth paste using a blender, and keep it aside for later use.
To Make Saag Paneer
- Heat mustard oil (or a neutral-tasting cooking oil, butter, or ghee) in a pan over medium heat. Fry the paneer pieces until they are slightly crispy and golden on both sides.
- Remove the paneer from the oil and set it aside.
- In the same pan, add an additional 2 tablespoons of oil. Add spices like cumin, black cardamom, cinnamon stick, bay leaves, and cloves. Sauté these spices until they become aromatic.
- Add the onion to the pan and sauté until it softens. Then, add the tomatoes and continue to sauté until they turn mushy.
- Once the tomatoes are mushy, add the Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt. Stir everything together until it becomes fragrant.
- Add the blended saag paste to the pan and mix well. Pour in 1 cup of water and adjust the consistency as needed.
- Let the mixture boil for 5 to 7 minutes until the curry emits a fragrant aroma.
- Add the fried paneer cubes back into the curry and mix well. For added flavor, stir in 2 tablespoons of melted butter or ghee.
- Finally, garnish the Saag Paneer curry with heavy cream and remove it from the heat.
To Serve
- Enjoy this flavorful and nutritious Saag Paneer with basmati rice, white rice, roti, chapati, or naan, making it a perfect meal for lunch or dinner. For additional pairing ideas, refer the serving suggestions section.
Recipe Video
Chef's Notes and Tips
- Freshness of Greens: Use the freshest greens available for the best taste. Fresh greens contribute significantly to the flavor and nutritional value of the dish.
- Choosing Greens: Mix various leafy greens like spinach, mustard, fenugreek leaves, kale, radish, and beet leaves for a nutritious and fuller-flavored curry.
- Paneer Preparation: If using store-bought paneer, soak it in warm water for 15-20 minutes before cooking. This step ensures the paneer is soft and absorbs flavors better.
- Blanching is Key: Blanch greens with ginger, garlic, and green chilies to retain their color and flavor. Quickly rinse them after removing from hot water to stop the cooking process.
- Pureeing Greens: Blend the blanched greens for a smooth texture or finely chop them for a more rustic feel. If chopping, you can sauté the greens directly with the onion-tomato mix, skipping the blanching.
- Healthy Fats: Use mustard oil for frying paneer, or any oil you prefer. Enhance the saag's taste by adding a bit of melted butter or ghee at the end.
- Cream is Optional: Use heavy cream for a richer, restaurant-style curry, or omit it for a lighter version of saag paneer.
- Spice Adjustment: Tailor the spice level to your taste. Reduce or increase the amount of green chilies and chili powder according to your preference for heat.
- Consistency Control: Adjust the consistency of the saag to your liking. Add a little water if it's too thick or cook it longer if you prefer a thicker consistency.
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.
Start your culinary journey with a diverse array of curries, spanning from traditional Thai, Japanese, Jamaican and Indian curries to exciting global flavors. Dive into a world of rich tastes and aromas to elevate your cooking experience.
Serving Suggestions
For an enjoyable meal experience, combine Saag Paneer with these choices:
- Indian Breads: Naan, roti, or paratha are great for sopping up the creamy curry.
- Rice Dishes: Basmati rice, white rice, jeera rice, or a light pulao balance the dish nicely.
- Raita: A cool cucumber or boondi raita adds a refreshing touch.
- Salad: A crisp cucumber salad offers a fresh and crunchy contrast.
- Appetizers: Start with Samosas and Gobi 65, offering a delightful mix of crispy, savory, and spicy flavors that set the stage for the main course.
- Beverages: Complement the meal with mango lassi for a sweet, refreshing touch and chai for a warm, spiced contrast.
These pairings bring out the best in Saag Paneer, making for a complete and satisfying dining experience.
Storage Suggestions
Keep Saag Paneer fresh in the fridge for up to 2 days in a sealed container. For freezing, store the saag mix separately in portion-sized containers; it keeps well for a month. Thaw and reheat with fried paneer on the stove when ready to enjoy.
Palak Paneer vs. Saag Paneer
Palak Paneer is a classic Indian dish featuring paneer cheese with spinach and spices, where "palak" stands for spinach. Saag Paneer, popular especially in Punjab and Northern India, includes a mix of leafy greens like spinach, mustard, and fenugreek leaves. Saag Paneer, with its diverse greens, is more common in the West compared to India.
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