Saag Paneer

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Creamy, flavorful Saag Paneer made with tender paneer cheese and spiced spinach sauce. This restaurant-style Indian curry is ready in about 30 minutes and perfect with rice and naan.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Indian

Keyword: Saag Paneer

Servings:

Calories: 413kcal

Author: Lucy Parissi | Supergolden Bakes

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

Video

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