Name: Saag Paneer Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 4 tbsp. canola or vegetable oil; 8 oz. paneer or extra-firm tofu, cut into 1″ cubes; 1 small red onion, roughly chopped; 6 slices fresh ginger; 4 garlic cloves; 1 green serrano chile, seeds and white “vein” removed if you prefer less heat; 1 cup canned tomato sauce; 1 tbsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. cayenne (1/4 tsp. for less heat); 1/4 tsp. ground turmeric; 1 tsp. kosher salt; 1 lb. baby spinach, finely chopped; 1/2 cup water; 1/2 cup heavy cream; 1/2 tsp. garam masala; Steamed white rice or naan (store-bought or homemade)

Ingredients

4 tbsp. canola or vegetable oil

8 oz. paneer or extra-firm tofu, cut into 1″ cubes

1 small red onion, roughly chopped

6 slices fresh ginger

4 garlic cloves

1 green serrano chile, seeds and white “vein” removed if you prefer less heat

1 cup canned tomato sauce

1 tbsp. ground coriander

1 tsp. ground cumin

1/2 tsp. cayenne (1/4 tsp. for less heat)

1/4 tsp. ground turmeric

1 tsp. kosher salt

1 lb. baby spinach, finely chopped

1/2 cup water

1/2 cup heavy cream

1/2 tsp. garam masala

Steamed white rice or naan, for serving

Instructions

Step 1: In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium heat until it shimmers. Add the paneer cubes in one layer and cook until golden brown on one side, about 2 minutes. Flip and cook the other side until browned, about 2 more minutes. Carefully transfer the paneer to a bowl filled with hot tap water to keep it soft.

Step 2: Pulse the chopped onion, ginger slices, garlic cloves, and serrano chile in a food processor until finely minced. Add a little water if needed to help blend.

Step 3: In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of oil over medium heat until shimmering. Add the onion paste and cook, stirring occasionally, until it turns light brown and some sticks to the pan, about 2 minutes.

Step 4: Stir in the tomato sauce, ground coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer partially covered for about 8 minutes.

Step 5: Add the chopped spinach, cover, and cook until wilted, about 4 minutes. Stir in the water, cover again, and simmer until the spinach turns a pale green color, about 15 minutes.

Step 6: Drain the paneer and add it to the spinach mixture along with the heavy cream and garam masala. Continue to simmer covered, stirring occasionally, for about 5 minutes to combine flavors.

Step 7: Serve the saag paneer warm alongside steamed rice or naan bread for a satisfying meal.

Tips & Variations

For a vegan version, substitute paneer with extra-firm tofu and use coconut milk instead of heavy cream.

If fresh spinach is unavailable, frozen chopped spinach can be used—just be sure to thaw and drain excess water before cooking.

Adjust the heat level by reducing or omitting the serrano chile and cayenne pepper.

To enhance flavor, add a pinch of smoked paprika or a dash of lemon juice before serving.

FAQs

Can I freeze saag paneer?

Yes, saag paneer freezes well. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.

What is paneer and can I make it at home?

Paneer is a mild, soft Indian cheese that holds its shape when cooked. You can make paneer at home by curdling milk with lemon juice or vinegar, then pressing the curds to form a block. It’s a great option if you can’t find it in stores.