Saag Paneer Recipe

Saag Paneer is a classic North Indian vegetarian dish made with Indian cottage cheese (paneer) simmered in a smooth, spiced puree of leafy greens such as spinach and mustard greens. Rich in flavor and nutrition, this dish is hearty, wholesome, and perfect for pairing with naan, roti, or rice.

Why You’ll Love This Recipe

• Packed with iron and protein from leafy greens and paneer
• Creamy, flavorful, and mildly spiced
• Naturally gluten-free and easily adaptable for vegan diets
• Comforting yet nutritious—perfect for everyday meals
• Can be made ahead and stored well for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• paneer, cut into cubes
• spinach (fresh or frozen)
• mustard greens (optional; or substitute with kale)
• onion, finely chopped
• garlic, minced
• ginger, minced
• green chili, chopped (optional)
• cumin seeds
• garam masala
• turmeric powder
• coriander powder
• salt
• oil or ghee
• yogurt or cream (optional for richness)
• lemon juice (for garnish)

Directions

this recipe

1. Prepare the Greens: Wash spinach and mustard greens thoroughly. Boil in water for 2–3 minutes, then transfer to cold water. Drain and blend into a coarse puree.
2. Sauté Paneer (optional): Lightly fry paneer cubes in oil or ghee until golden. Set aside on paper towels.
3. Sauté Aromatics: In a pan, heat oil. Add cumin seeds and let them sizzle. Add onions and sauté until soft. Add garlic, ginger, and green chili. Cook for 1–2 minutes.
4. Add Spices: Stir in turmeric, coriander powder, and a pinch of salt. Cook for a minute.
5. Add Greens: Stir in the pureed greens and cook on low heat for 5–10 minutes. Add a splash of water if needed.
6. Finish the Curry: Stir in garam masala and cream or yogurt (if using). Add paneer cubes and simmer for 3–5 minutes.
7. Serve: Garnish with lemon juice and chopped cilantro. Serve hot with roti, naan, or rice.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Vegan Saag Paneer: Use tofu instead of paneer and coconut cream instead of dairy
• Leaf Mix: Combine spinach with kale, fenugreek leaves, or collard greens for a deeper flavor
• Spicier Version: Add more green chilies or red chili powder for heat
• Nutty Twist: Blend in soaked cashews for a creamier texture

Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days
• Freezer: Freeze the saag (without paneer) for up to 1 month. Add fresh paneer when reheating
• Reheat: Gently warm on the stovetop. Add water or cream if it’s too thick

FAQs

What’s the difference between Saag Paneer and Palak Paneer?

Saag Paneer uses a variety of greens (spinach, mustard, etc.), while Palak Paneer uses only spinach.

Can I skip frying the paneer?

Yes, adding paneer directly makes it softer and lighter. Frying adds flavor and texture.

Can I use frozen spinach?

Yes, thaw and drain well before blending.

Is Saag Paneer spicy?

It’s mildly spiced, but you can adjust the heat to taste.

Can I use only spinach?

Absolutely. It will be Palak Paneer, a close variation.

What does saag mean?

“Saag” refers to any leafy green cooked down into a dish, especially in North Indian cuisine.

Is this dish healthy?

Yes, it’s nutrient-rich and high in iron, calcium, and protein.

How do I keep paneer soft?

Soak fried paneer in warm water for a few minutes before adding to the curry.

Can I make this dish ahead of time?

Yes, it tastes even better the next day as the flavors develop.

What goes best with Saag Paneer?

It’s best served with roti, naan, jeera rice, or paratha.

Conclusion

Saag Paneer is a deeply nourishing and satisfying dish that highlights the rich flavors of Indian cuisine. Whether you’re seeking comfort food or a nutritious vegetarian option, this recipe offers the perfect balance of creamy, spiced greens and tender paneer. It’s a must-try for fans of Indian food and hearty plant-based meals alike.

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