Saag Paneer Recipe

Introduction

Saag Paneer is a classic Indian dish combining creamy, spiced spinach with golden, soft cubes of paneer cheese. This comforting vegetarian curry is perfect for a hearty meal served with rice or naan.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Storage

Store leftover saag paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

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.

Saag Paneer Recipe

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★★★★★

4.4 from 104 reviews

• Author: Aiden
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Saag Paneer is a classic Indian vegetarian dish featuring tender cubes of paneer cheese simmered in a spiced, creamy spinach sauce. This comforting and flavorful recipe blends aromatic spices with fresh spinach and creamy paneer, perfect served with steamed rice or naan for a satisfying meal.

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Ingredients

Scale 1x2x3x

For the Paneer

• 4 tbsp. canola or vegetable oil
• 8 oz. paneer or extra-firm tofu, cut into 1” cubes

For the Spinach Sauce

• 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

To Serve

• Steamed white rice or naan (store-bought or homemade)

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Instructions

1. Brown the Paneer: In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add the paneer cubes in a single layer and cook undisturbed for about 2 minutes until browned on one side. Flip and brown the other side for another 2 minutes. Be cautious of splattering oil. Once browned, transfer the paneer to a bowl filled with hot tap water to keep it soft while you prepare the sauce.
2. Prepare the Aromatics: Pulse the roughly chopped onion, ginger slices, garlic cloves, and serrano chile in a food processor until finely minced. Add a small amount of water if necessary to help blend.
3. Cook the Onion Paste: In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of oil over medium heat until shimmering. Add the onion-ginger-garlic-chile paste and cook, stirring frequently, until it turns light brown and some bits stick to the bottom of the pan, approximately 2 minutes.
4. Add Spices and Tomato Sauce: Stir in the canned tomato sauce, ground coriander, ground cumin, cayenne, turmeric, and kosher salt. Reduce the heat to low and let the mixture simmer partially covered for about 8 minutes, allowing the flavors to meld.
5. Cook the Spinach: Add the finely chopped spinach to the pan. Cover and cook until the spinach wilts, about 4 minutes. Then stir in 1/2 cup water, cover again, and simmer until the spinach color turns a pale green, approximately 15 minutes.
6. Combine Paneer and Finish Sauce: Drain the paneer cubes and add them to the spinach curry along with the heavy cream and garam masala. Continue to simmer the curry, covered, stirring occasionally, for about 5 minutes to heat through and blend flavors.
7. Serve Warm: Serve the Saag Paneer hot alongside steamed white rice or naan bread for a complete meal.

Notes

• Soaking paneer in hot water keeps it soft and prevents it from becoming rubbery.
• Adjust the amount of cayenne and serrano chile to control the heat level to your preference.
• If using tofu instead of paneer, extra-firm tofu works best for frying and holding shape.
• You can substitute heavy cream with coconut cream for a dairy-free option.
• Spinach can be replaced with other leafy greens such as mustard greens or kale for variation.
• For a richer flavor, gently brown the spices by toasting them briefly before adding tomato sauce.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Saag Paneer, Indian cuisine, spinach curry, paneer recipe, vegetarian Indian dish, creamy spinach, Indian spices, comfort food