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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
