Saag Paneer (Spinach and Cheese Curry)
, Published Mar 17, 2026
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Easy Saag Paneer recipe with spinach, paneer cheese and warming spices. Whether you’re looking for a quick weeknight dinner or exploring Indian cooking at home, this spinach paneer curry is a must-try.
Saag Paneer is simply the ultimate comfort food! This restaurant-style vegetarian curry, packed with iron-rich greens and golden cubes of paneer, is perfect for those days when you want something healthy yet utterly indulgent. The perfect dish to add to your curry recipe rotation!
What is Saag Paneer?
Saag Paneer is one of the most popular vegetarian Indian curries, loved for its rich flavor and creamy texture. If you have never tried it, you absolutely must – mere words can’t describe how utterly addicting the flavor of this spinach curry is.
If you love creamed spinach then imagine its comforting creamy flavor taken to the next level of deliciousness with the addition of Indian spices and paneer cheese…
Here’s What You’ll Need
You’ll need a casserole dish or Dutch Oven for the base and an immersion blender or food processor to achieve that velvety consistency – if you like your saag smooth that is! Let’s take a look at the key ingredients in the recipe:
- Greens: Fresh baby spinach is best for authentic flavor but frozen spinach is a great time-saver. Authentic saag paneer also uses mustard greens.
- Ghee and vegetable oil: To sauté the paneer and aromatics and add flavor.
- Onion, garlic and ginger: The holy trinity of Indian aromatics to provide sweetness and heat.
- Green Chillies: Add more or less depending on your spice tolerance.
- Cashews: Whole cashews add texture, but you can also soak them in hot water and blend them for creaminess.
- Spices and hebs: Turmeric, asafetida, coriander powder, chili powder, garam masala and dried fenugreek leaves (kasuri methi).
- Paneer – the star ingredient! This fresh Indian cheese has a mild flavor, absorbs the medley of spices in the curry beautifully and adds protein to this veggie dish.
- Cream: A touch of heavy cream adds a luxurious note but is totally optional.
How to Make Saag Paneer
Time needed: 30 minutes
- Marinate the cheese
Combine the melted ghee, minced garlic and ginger, lemon juice, ground turmeric, Kashmiri chili powder and salt in a large bowl. Add the cubed paneer and toss to combine. Set aside for a few minutes to allow the flavors to infuse the cheese.
- Pan fry the paneer until golden
Heat oil in a large pan and pan fry the paneer cubes for a few minutes on each side until golden – take care they don’t burn. Transfer the paneer to a paper towel-lined plate.
- Cook the saag base
Heat ghee and oil in the same pan and stir in the spices (apart from the garam masala), cooking for a minute to infuse in the oil. Add the garlic and ginger and cook until fragrant. Stir in the chili, cashews and diced tomatoes and cook for a minute. Add the onion and cook for a few minutes over medium heat until slightly caramelized.
- Add the greens
Stir in the chopped greens and water, cover the pan with a lid and simmer over low heat for 15 minutes, stirring occasionally.
- Add the paneer
Add the paneer cubes, garam masala and cream (if using) and simmer for 5 minutes or so to warm through.
- Season and serve
Taste and adjust the seasoning, adding a little lemon juice to brighten the flavor as needed. Crush the fenugreek leaves in your hand to release their aroma and sprinkle over the curry. Finish with a final drizzle of cream and serve!
What to Serve With Saag Paneer
To turn this into a full Indian feast, pair it with these traditional sides:
- Basmati Rice: Fragrant, long grains are perfect for soaking up the creamy sauce. Pilau rice is another tasty option!
- Garlic Naan: Use the soft, pillowy bread to scoop up every last bit of green goodness. You can also serve with my easy two-ingredient flatbreads.
- Complete your meal with a side of Dal Makhani or Red Lentil Dal.
Recipe Variations
- For an extra-smooth saag: Blanch the spinach and greens in boiling water for a couple of minutes then immediately immerse in an ice water bath to keep the color vibrant. Blitz with a little water in a food processor or blender until velvety smooth. Pour the mixture in the pan and cook as per recipe method.
- Vegan Saag Paneer: Replace the paneer with extra firm tofu, omit the ghee and use plant-based cream.
Leftovers and Storage
- Leftovers and storage: Like most curries, saag paneer keeps well and in fact tastes even better a day later! Store cooled leftovers in an airtight container for 3–4 days and warm over low heat on the stovetop, adding a splash of water or cream if needed.
- Freezing: Leave out the cream if freezing, portion into suitable containers and use within 2 months. Stir in the cream at the end when reheating.
Frequently Asked Questions
The terms are often used interchangeably – Palak Paneer uses only spinach while Saag Paneer uses a mix of spinach, mustard greens (sarson), fenugreek leaves or collard greens.
You can soak the cubed paneer in hot water for 10 minutes if you are using the firm type. Fresh paneer or homemade paneer does not need soaking. Pat dry before using.
You can replace the paneer with extra firm tofu or halloumi cheese – they have similar texture and do not melt when panfrying. Make sure to adjust the seasoning if using halloumi, which can be very salty!
Using frozen spinach is very convenient. Defrost the spinach and place in a large cheesecloth or clean linen towel and squeeze out some of the moisture before using in the curry. Blend the spinach until smooth before adding to the curry if preferred.
HAVE YOU MADE MY SAAG PANEER RECIPE? Please leave a rating, post a photo on my Facebook page, or share it on Instagram with @supergolden88 and the tag #supergoldenbakes to make my day!.
Saag Paneer
Video
Equipment
Ingredients
For the paneer
- 2 tbsp ghee melted, or vegetable oil
- 1 tsp garlic minced (see note 1)
- 1 tsp ginger minced or grated (see note 1)
- 1 tbsp lemon juice
- 1 tsp Kashmiri chili powder (deggi merch)
- ½ tsp salt
- ⅓ tsp ground turmeric
- 8 oz (225g) paneer cubed
- 2 tbsp vegetable oil
For the saag
- 4 cups (250g) fresh spinach (packed) baby spinach ideally
- 4 cups (250g) mustard greens (packed) or more spinach
- 1 tbsp ghee or unsalted butter
- 1 tbsp vegetable oil
- ¼ cup (35g) cashews raw (optional)
- 1 green chili seeds removed, finely diced
- 4 cloves garlic minced
- 1 inch fresh ginger minced or grated (see note 1)
- 1 large onion finely diced
- 6 cherry tomatoes diced, or 1 medium tomato
- ½ tsp salt
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp asafetida (optional)
- 1 tsp Kashmiri chili powder (deggi merch)
- ¾ cup (180ml) water or more as needed
- 4 tbsp heavy cream (= double cream) plus more to serve
- ⅓ tsp garam masala
- ½ tsp kasuri methi (dried fenugreek)
- salt and pepper to taste
- lemon juice to taste
Instructions
Pan fry the paneer
- Combine the melted ghee, minced garlic and ginger, lemon juice, ground turmeric, Kashmiri chili powder and salt in a large bowl. Add the cubed paneer and toss to combine.8 oz (225g) paneer, 1 tsp garlic, 1 tsp ginger, 2 tbsp ghee, 1 tbsp lemon juice, 1 tsp Kashmiri chili powder, ½ tsp salt, ⅓ tsp ground turmeric
- Heat the oil in a large pan and pan fry the paneer cubes for a few minutes on each side until golden – take care they don't burn. Transfer to a paper towel-lined plate.2 tbsp vegetable oil
Cook the curry base
- Add ghee and oil in the same pan and stir in the salt and spices (apart from the garam masala).1 tbsp ghee, 1 tbsp vegetable oil, ½ tsp salt, 1 tsp ground coriander, ½ tsp asafetida, 1 tsp Kashmiri chili powder, 1 tsp cumin seeds
- Add the garlic and ginger and cook until fragrant. Stir in the chili and cashews and cook over gentle heat until translucent. Add the tomatoes and cook for one minute.¼ cup (35g) cashews, 1 green chili, 4 cloves garlic, 1 inch fresh ginger, 6 cherry tomatoes
- Add the onion and cook for a few minutes over medium heat, stirring often, until slightly caramelized.1 large onion
- Stir in the chopped greens and water, cover the pan with a lid and simmer over low heat for 15-20 minutes, stirring occasionally. Add a splash of water to the pan if it's looking a bit dry.4 cups (250g) fresh spinach (packed), ¾ cup (180ml) water, 4 cups (250g) mustard greens (packed)
- NOTE: At this point you can use an immersion blender to blend the saag – I prefer mine with more texture.
Finishing touches
- Add the paneer cubes, cream and garam masala and simmer gently for 3-5 minutes or so to warm through.4 tbsp heavy cream, ⅓ tsp garam masala
- Taste and adjust the seasoning, adding a little lemon juice to brighten the flavor as needed. Crush the fenugreek leaves in your hand to release their aroma and sprinkle over the curry. Finish with a final drizzle of cream and serve!½ tsp kasuri methi, salt and pepper, lemon juice
Notes
- Note 1: To make your own garlic and ginger paste, blend equal amounts of garlic cloves and ginger with a pinch of salt and a little vegetable oil until you have a smooth paste. Transfer to an airtight container and store in the fridge for up to a week or freeze in ice cube trays and use from frozen.
- Note 2 – using frozen spinach: Defrost 5oz (140g) frozen spinach. Place in a large cheesecloth or clean linen towel and squeeze out some of the moisture before using in the curry. You can blend the spinach until smooth before adding to the curry if preferred.
- For an extra-smooth saag: Blanch the spinach and greens in boiling water for a couple of minutes then immediately immerse in an ice water bath to keep the color vibrant. Blitz with a little water in a food processor or blender until velvety smooth. Pour the mixture in the pan and cook as per recipe method.
- Vegan Saag: Replace the paneer with extra firm tofu; use vegetable oil, plant-based cream.
- Storing: Store cooled leftovers in an airtight container for 3–4 days and warm over low heat on the stovetop, adding a splash of water or cream if needed.
- Freezing: Leave out the cream if freezing, portion into suitable containers and use within 2 months. Stir in the cream at the end when reheating.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
