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Spinach-Saag Paneer

Saag Paneer

237kcal
5 from 1 vote
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Prep 10 minutes
Cook 30 minutes
Total 40 minutes
A classic North Indian dish where leafy greens are gently cooked into a smooth, flavorful curry and finished with soft cubes of paneer. Comforting, versatile, and deeply satisfying, Saag Paneer highlights the natural taste of greens with simple, balanced cooking.
Servings 4 servings
Course Entree
Cuisine Indian

Ingredients

  • 10 oz Spinach leaves 1 bunch
  • 8 oz Paneer
  • 1 tbsp Olive Oil or your preferred medium
  • 1 cup Red Onions Diced
  • 2 tsp Ginger-garlic Paste
  • 1/2 cup Tomatoes Diced/Crushed/Pureed
  • 1-2 Green Chillies optional, add more if you would like it spicier
  • 1/2 tsp Garam Masala
  • 1/2 tsp Coriander Powder
  • 1/2 tsp Dried Fenugreek Leaves "Kasuri Methi"
  • 3/4 tsp Sea Salt adjust to taste

Method

Preparation
  1. Cut up the Paneer into 1 cm cubes and put aside. IMPORTANT: If you're using Paneer that is not fresh (store bought or refrigerated for a few days) then before cutting it up soak it in hot water for 30-45 minutes until it is soft. Drain out all the water and dry it up before cutting into cubes.
    Fresh Paneer
  2. Bring water to a boil in a pot and add the Spinach. Boil for about 2 minutes until the Spinach is all wilted.
    Blanching Spinach
  3. Drain the Spinach.
    Blanched Spinach
  4. You need to coarsely blend it and my preference is to use a Hand Blender for the convenience. Don't blend into a fine paste, just 2-3 pulses and you'll see the Spinach pureed with some larger pieces mixed in there.
Cooking
  1. Add the oil to a non-stick pan on medium heat. When the oil is hot add the diced onions. Fry the onions for about 8-10 minutes, they should be soft and starting to turn light brown. TIP: Sprinkle some salt on the onions to speed up the browning.
  2. Add the ginger-garlic paste and the green chillies and fry until the raw aroma of the ginger diminishes.
    Onions and Ginger-garlic Paste
  3. Add the tomatoes and the coriander powder and salt and cook for 4-5 minutes until the tomatoes are cooked.
    Onion-tomato masala
  4. Add in the pureed Spinach and mix well to blend in the onion-tomato base.
    Blanched Spinach added to Onion-tomato base
  5. Add the garam masala and dried fenugreek leaves and mix them into the Spinach.
    Saag - Spinach
  6. Add the Paneer cubes and mix them into the Spinach taking care to not break the cubes. Cook for about 4-5 minutes on low heat so that the Paneer can soak in the flavors and delicious Saag Paneer is ready!
    Paneer Cubes in Spinach (Saag)

Nutrition

Serving1 portionCalories237kcalCarbohydrates9gProtein11gFat18gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol37mgSodium547mgPotassium501mgFiber3gSugar3gVitamin A6802IUVitamin C27mgCalcium355mgIron2mg

Notes

This saag recipe is made with spinach (palak). If you choose to use other greens, keep in mind that cooking times may vary—for example, while spinach cooks quickly, mustard greens require much longer.

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