Saag Paneer Recipe
Searing the paneer before it goes into the sauce gives it a light golden crust so it holds its shape and texture in the curry, and pureeing the spinach base creates the dish's signature smooth, spoonable texture.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 14 oz paneer, cubed
- 1 lb spinach, washed
- 1 medium yellow onion, chopped
- 1 medium tomato, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 small green chile, chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 3 tbsp heavy cream
- 3 tbsp ghee or vegetable oil
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Instructions
- 1Blanch the spinach in boiling water for 1-2 minutes until just wilted, then plunge into ice water and drain well.
- 2Puree the blanched spinach with a splash of water until smooth; set aside.
- 3Heat half the ghee in a skillet over medium-high heat and sear the paneer cubes on all sides until lightly golden, 3-4 minutes; remove and set aside.
- 4Add the remaining ghee to the pan, toast the cumin seeds until fragrant, then add the onion and cook until golden, about 6-7 minutes.
- 5Stir in the garlic, ginger, and green chile and cook 1 minute, then add the coriander and cook 30 seconds more.
- 6Add the chopped tomato and cook until softened and starting to break down, 4-5 minutes.
- 7Stir in the pureed spinach and simmer for 5-6 minutes to let the flavors meld.
- 8Fold in the seared paneer, garam masala, and cream, and simmer gently for 3-4 minutes to warm through.
Tips & variations
- Mustard greens or a mix of spinach and mustard greens (sarson ka saag) is a traditional regional variation with a more assertive, peppery flavor.
- Firm tofu is a reasonable substitute for paneer for a dairy-free version, sear it the same way.
- For extra richness, stir in a small knob of butter along with the cream at the end.
Storage & reheating
Refrigerate up to 3 days. Reheat gently over low heat, stirring often, since the cream-based sauce can split if it boils. Not recommended for freezing, as the texture suffers on thawing.
Nutrition
A vegetarian, protein-rich curry from the paneer, moderately rich from the cream and ghee.
Tips from the Tulo kitchen
- Don't over-blanch the spinach, a quick minute or two is enough, longer starts leaching flavor and nutrients into the blanching water.
- If your paneer is store-bought and a little firm, soaking the cubes in warm water for 10 minutes before searing softens them slightly.
FAQ
What's the difference between saag and palak paneer?
Palak paneer is made specifically with spinach, while saag paneer can include a mix of leafy greens like mustard greens, spinach, and fenugreek leaves, giving it a more complex, slightly bitter edge.
Can I use frozen spinach?
Yes, thaw and squeeze out excess water first, then puree as directed. It's a convenient substitute for fresh spinach and works well in this dish.
Why is my paneer tough after cooking?
Paneer toughens if it's cooked too long or at too high heat. Sear it briefly just to color the surface, and add it to the sauce only for the final few minutes of simmering.
