Have you ever heard of saag paneer? It's a lesser-known Indian dish that deserves a lot more love. Perfect for those looking for an alternative to meat-based curries, saag paneer uses fresh, healthy ingredients for a deliciously fragrant and flavorful dish with a lightness that makes it stand out.
Chunky, soft pieces of paneer served in a silky, rich saag masala. This is an authentic, restaurant-style Indian dish with sensational flavors and a super quick cooking time.
So, are you ready to discover a new favorite Indian recipe? Let's get cooking!
Why you'll love saag paneer
- It's completely vegetarian.
- Healthy and wonderfully tasty.
- It is very simple to make and quick to cook.
- It's easily adapted, meaning you can put your personalized spin on it.
Equipment needed
There are a few key pieces of equipment you'll need for this recipe:
- Large saucepan – you'll need this to blanch the spinach beforehand
- Frying pan – I recommend going with a cast iron frying pan, which is always the best choice when it comes to making curry recipes.
- Mortar and pestle – there's something wonderfully satisfying about grinding up your own spices when making curries. The fresh fragrance is heavenly and freshly ground spices add a greater depth of character to the dish, so I recommend investing in a quality mortar and pestle
How to make saag paneer
Assemble all your ingredients for this Indian recipe.
Wash and blanch the spinach first.
Plunge the blanched spinach into icy water and then drain. Roughly chop it to the desired consistency.
Brown the paneer cubes ina bit of oil.
Using the same pot, gently fry the cumin seeds until their aromas are released.
Add the onions, garlic, ginger, and chillies. Fry for a a few minutes.
Tip in the ground coriander and turmeric.
Give it all a good stir and let it cook for a few minutes.
Stir in the chopped spinach. Cook for 5 minutes.
Add cream and Garam Masala.
Let it bubble for a few minutes.
Tip in the paneer cubes and drizzle with cream as a finishing touch. Serve as a side dish to an Indian dinner. Enjoy!
Top Tip
Soak your paneer in water for five minutes after frying. This will prevent them from becoming rubbery.
What to serve with saag paneer
Sides
Rice
This delicious Indian restaurant-style saag paneer is perfect with plain basmati rice. Try my delicious pilau rice recipe if you fancy something more elaborate. Traditional spiced rice works wonderfully as a side dish to sauce-based Indian recipes.
Other great alternatives include sweet potato rice and keema rice, both delicious!
Naan
There are few culinary pleasures quite like a saucy curry paired with a fresh-out-of-the-oven homemade naan. Go for a Peshwari naan or a Kashmiri naan. Of course, you can always buy your own from the supermarket. It will still be delicious!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Another wonderful flatbread recipe is my gluten-free puri. It's so easy to make, and the texture is amazing. Perfect for mopping up that rich homemade paneer spinach sauce!
Finally, the classic gluten-free roti! Also known as chapati, this is an unleavened flatbread. It's thin and simple, similar to a pancake, with a lightness that makes it perfect as a saag paneer.
Salad
Pair with a simple cucumber salad for a refreshing side. Try my amazing cucumber ribbon salad recipe or my slightly spicy smashed cucumber recipe, both of which go really well with the saag paneer flavors.
Lentils
Believe it or not, a side of lentil stew perfectly complements the creamy texture of this saag paneer.
Drinks pairing
In terms of wine pairings, as with most Indian food, a classic dry white wine is your best bet. Think Sauvignon Blanc, Pinot Gris, or Pinot Grigio, all of which complement the dish's creaminess while counterbalancing the spicy undertones.
You could also go for a classic Indian beer which, as with most curries, will certainly do the trick!
Variations and substitutions
- Firm tofu can be a good substitute for paneer if it is unavailable. Using tofu instead of paneer is excellent for making a vegan saag paneer.
- Other paneer substitutes include halloumi, ricotta, and cottage cheese.
- Add a teaspoon of green chili powder to make this paneer cheese curry hotter.
- If you prefer, use mustard greens or other leafy greens like chard in place of spinach. This will make it more like a palak paneer. You can also add heat with fresh green leaves or hot chilies. However, be aware you might not want to use them with extra chili powder.
- You can use fresh spinach or frozen spinach – either will do.
- Add a squeeze of lemon juice for a zesty flavor.
- If you wish to make a vegan saag paneer, I recommend using coconut cream in place of dairy-based cream.
What is paneer?
Paneer is a type of fresh cheese typically used in Asian cuisines. It's made from heated milk, usually cow or buffalo milk, and acids like lemon juice.
It's believed that paneer cheese was first made by Persians, who brought it to India in the 17th century. Another theory is that paneer was, in fact, invented by the Portuguese, who prepared it in Bengal, India, for the first time.
Nobody really knows who first made this delicious cheese, but Indians have certainly used it well over the years!
What makes paneer special?
Paneer is quite a unique type of cheese with some special characteristics that make it stand out from the crowd.
First, it doesn't melt, as it doesn't contain rennet, like some cheese, but is made using an acid. This means it can give a recipe a whole new dimension. It's rich in flavor yet holds its shape when added to dishes like curries, stews, casseroles, and other sauce-based recipes.
It can even be sliced and deep fried, then used as a sandwich topping or a simple appetizer or snack.
It doesn't contain rennet, so it's also vegetarian-friendly. Rennet is an enzyme found in the stomachs of animals like cows and goats. It's used to make cheese, such as parmesan.
This also means it doesn't need to be aged, which makes it fresh. It's so easy to make that you can even make your homemade paneer!
Finally, it's cheap to make. This means making your own at home is affordable, although it's easily found in most supermarkets and grocery stores.
What is saag paneer?
In Hindi, the word 'saag' refers to a mix of leafy greens. The dish saag paneer is a sauce-based recipe made with leafy greens and paneer cubes added to the sauce.
Saag paneer sauce usually consists of a mixture of onions, garlic, chili, and a selection of spices, along with a lot of pureed spinach leaves. Traditionally, a variety of leafy greens is used, although, for my recipe, I've gone just for spinach.
Saag paneer is a popular vegetarian dish in Indian cuisine. It is served in Indian restaurants worldwide.
What does saag paneer taste like?
It has a rich taste and velvety texture with subtle spiced undertones. There's also a certain peppery quality that comes from the fresh spinach.
Typically, saag paneer is not too hot, depending on how much green chilies you add to the dish.
Where did saag paneer originate?
It originated in Punjab in the north of India. However, some claim that the Persians invented it, and others say that the Portuguese brought it to the Bengal region of India.
What do we call paneer in English?
Many people think paneer is the same as cottage cheese. However, the two are pretty different.
Is saag paneer healthy?
Yes! The fresh spinach sauce makes this dish highly nutritious.
How do you thicken saag paneer?
You can easily adjust the consistency of the saag by adding water or cream as needed. It should be creamy but not too thick.
If need be, you can also thicken saag paneer with cornflour. Make a cornflour paste by mixing equal parts cornflour with cooking liquid, then add it to the sauce, stirring constantly until thickened.
Does paneer melt?
No, paneer is a non-melting cheese!
Paneer isn't made from rennet, which is the element of cheese that makes it melt when heated. Instead, paneer is formed using heat and acid. This means it can be added to dishes, like a curried sauce, and hold its shape without melting.
Is paneer like tofu?
The two have certain similarities when it comes to taste and texture.
How do you prevent paneer from becoming rubbery?
After frying your paneer, soak it in water for 5 minutes. This reverse soak method – fry first, then soak – helps preserve the paneer's moisture content, preventing it from drying out and becoming rubbery.
What's the difference between palak paneer and saag paneer?
Traditionally, saag paneer is made from a mix of leafy greens, such as spinach, mustard greens, methi (fenugreek leaves), and chane ka saag (chickpea leaves).
On the other hand, palak paneer tends to be a combination of only spinach and mustard greens.
It's called palak paneer, as 'palak' is Hindi for spinach.
Do you need to blanch spinach when making saag paneer?
Yes. Blanching the spinach preserves the flavors and nutrients of the spinach.
How do you reduce the bitterness of saag paneer?
Adding cream or milk helps to take the bitterness down a notch or two. Follow the precise instructions below and you'll have nothing to worry about. Your saag paneer will taste divine!
More classic paneer recipes
Paneer is a wonderful ingredient you'll probably want to experiment with using in other recipes. Here are a few of my favorite ways to use this delicious Indian cheese:
- Tawa paneer tikka — this dish has paneer served on a skewer. It's a great leftover recipe for a barbecue if you have lots of paneer left. It's easy to prepare and can be whipped up in minutes. You can also serve this delicious paneer recipe as a starter.
- Malai paneer – another decadent, creamy Indian curry, this recipe can be whipped up in less than 30 minutes, making it ideal for a midweek treat. It's full of flavor, with a marvelous mix of ingredients that work wonders together.
- Paneer korma—korma curries are some of the most popular, particularly because they are mild and creamy. If you're bored of the same old chicken korma, why not try it? It's a delicious example of Indian vegan food, with flavors that tantalize the taste buds.
- Paneer tikka – another sublime skewered recipe - is an excellent alternative for the barbecue during summer.
How would you put your own twist on this recipe?
Print📖 Recipe
Saag Paneer Recipe
- Total Time: 45 minutes
- Yield: 4 portions 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of Indian cuisine with our Saag Paneer recipe, combining creamy spinach with cubes of paneer cheese for a vegetarian delight!
Ingredients
- 600g spinach, washed and roughly chopped
- 300g paneer, cubed
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cm piece ginger, grated
- 2 green chilies, finely chopped (adjust to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 100 ml cream (optional, for richness)
- salt, to taste
- water, as needed
Instructions
- Blanch Spinach: Bring a large pot of water to a boil. Add spinach and blanch for 1-2 minutes until wilted. Drain and plunge into ice water to retain the green color. Once cooled, drain and puree the spinach in a blender. Set aside.
- Fry Paneer: Heat 1 tablespoon of oil in a pan. Add paneer cubes and fry until golden brown on all sides. Remove and set aside on paper towels.
- Sauté Spices and Other Ingredients: In the same pan, add the remaining oil. Once hot, add cumin seeds. When they start to sputter, add chopped onions and sauté until golden. Add garlic, ginger, and green chilies, cooking for another 2 minutes.
- Add Spices: Mix in turmeric and coriander powder, stirring for a minute.
- Combine Spinach: Add the spinach puree to the pan. Add a little water if the mixture is too thick. Cook for about 5 minutes.
- Add Paneer: Return the paneer to the pan, mixing gently. Cook for another 5 minutes. If using, stir in cream for extra richness.
- Season and Serve: Add garam masala and salt to taste. Cook for a final 2 minutes. Serve immediately. Enjoy!
Notes
- Consistency: Adjust the consistency of the saag by adding water as needed. It should be creamy but not too thick.
- Spice Levels: Modify the amount of green chilies based on your preference for heat.
- Paneer Substitute: Firm tofu can be a good substitute if paneer is unavailable.
- Serving Suggestion: Serve hot with naan, roti, or rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan fry
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 256
- Sugar: 2.5 g
- Sodium: 146.8 mg
- Fat: 19.4 g
- Saturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 10.9 g
- Fiber: 4.4 g
- Protein: 12.2 g
- Cholesterol: 0 mg
Marie Smith
I have Crohn's disease and can't eat seeds or anything too spicy so I would swap the cumin seeds for ground cumin, double the turmeric to one spoonful and reduce the hot spices by half.
Joyce Willis
I like spice so a bird's eye chilli might make an appearance
Claire Hamilton
I would add some turmeric and coriander powder.
fiona d
Personally I like to add curry leaves and mustard seeds to give a bit of a bombay potatoe twist, also helps to balance the bitterness of the greens!
John Walker
I would add more nuts to it.
Amanda Norwood
I would add some toasted flaked almonds to garnish the dish
Chantel L
I love paneer & halloumi recipes! (I’m vegetarian) I think I’d just add chickpeas for a bit of extra goodness.
Charlotte Wilde
I'd add some homegrown chard in too - i always have it on the allotment with my spinach and often interchange them
Susan Patel
Can you get vegan paneer? I’m not actually vegan, just allergic to all animal milks and products.
Stef Acaster
This sounds amazing, I'd finish it with a sprinkle of toasted nuts
Karen Usher
Looks delicous, I would add a wee bit of chilli to give it that extra punch!
Naomi Shaw
This is such a thorough post I can’t think of anything to improve it.
Sheri Darby
Sadly I would skip the onion, my husband doesn't eat onions
Kim Carberry
I would have to go easy on the chilies as my family don't like food too spicy. This sounds like the perfect recipe, there's not much that I would want to change. x
Angie Jackson
add a touch of coconut cream and toasted flaked almonds
Dobbin
Add some cumin powder
Erica Hughes
I think I'd spice it up a little bit more
Laurence Routledge
And to add, I'd probably go light on the cgreen chillis, which I'm less of a fan of!
Laurence Routledge
This looks great! I don't have much time to cook usually, but I may have to give this a go
ANNE WOODTHORPE
I would add some cacao, as a little treat.
Ashobi Leach
Cashew nuts could be a good addition 🙂
Adrian Bold
I might change some of the spices.
Tam
Sounds delicious just as it, might just add some roasted cashews.
Susan B
Your recipes are always fabulous and don't lend themselves easily to much variation. I tend to use tofu so it's been a while since I used paneer. However, your post has given me a nudge to buy some again. Thank you.
Nat M
Good but would slightly amend spice mix