Saag Paneer Recipe

Introduction

Saag Paneer is a beloved Indian dish featuring creamy spinach and golden, tender paneer cheese. This comforting curry blends fragrant spices with fresh greens, creating a rich and satisfying meal perfect for any day of the week.

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 for less heat
• 1 cup canned tomato sauce
• 1 tbsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cayenne (1/4 tsp. for milder 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: Heat 2 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Add paneer cubes in a single layer and cook until browned on one side, about 2 minutes. Flip and brown the other side, about 2 more minutes. Transfer the paneer to a bowl of hot tap water to keep it soft.
2. Step 2: In a food processor, pulse the onion, ginger, garlic, and serrano chile until finely minced, adding a little water if needed to blend.
3. Step 3: Heat the remaining 2 tablespoons oil in a large Dutch oven or saucepan over medium heat until shimmering. Add the minced onion mixture and cook, stirring, until it turns light brown and some sticks to the bottom, about 2 minutes.
4. Step 4: Stir in tomato sauce, coriander, cumin, cayenne, turmeric, and salt. Lower the heat and simmer partially covered for about 8 minutes.
5. Step 5: Add the chopped spinach and cover. Cook until wilted, about 4 minutes. Stir in water, cover again, and simmer until the spinach turns pale green, about 15 minutes.
6. Step 6: Drain the paneer and add it to the spinach mixture along with the heavy cream and garam masala. Simmer covered, stirring occasionally, for 5 minutes to blend flavors.
7. Step 7: Serve the saag paneer warm with steamed white rice or naan bread.

Tips & Variations

• Substitute paneer with extra-firm tofu for a vegan-friendly version.
• Adjust the cayenne pepper to control the spice level to your preference.
• For an even creamier texture, blend a portion of the cooked spinach before adding the paneer.
• You can add a squeeze of lemon juice at the end for a bright, fresh finish.

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, adding a splash of water or cream if needed to loosen the sauce. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Be sure to thaw it fully and squeeze out excess water before adding it to avoid a watery dish.

What can I serve with saag paneer?

Saag paneer pairs wonderfully with steamed white rice or warm naan bread to soak up the rich curry sauce.

Saag Paneer Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

Saag Paneer is a classic Indian dish featuring creamy, spiced spinach cooked with tender cubes of paneer cheese. This comforting recipe balances vibrant spices and fresh ingredients to deliver a flavorful vegetarian curry that’s perfect served with steamed rice or warm naan.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

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 Curry

• 1 small red onion, roughly chopped
• 6 slices fresh ginger
• 4 garlic cloves
• 1 green serrano chile, seeds and white “vein” removed for less heat
• 1 cup canned tomato sauce
• 1 tbsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper (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

For Serving

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

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 for about 2 minutes per side until they develop a golden-brown crust. Be cautious as the paneer will splatter during cooking. Once browned, transfer the paneer to a bowl of hot tap water to keep it soft.
2. Prepare the Spice Paste: Pulse the chopped red onion, fresh ginger slices, garlic cloves, and serrano chile in a food processor until finely minced. Add a small amount of water if necessary to aid processing.
3. Cook the Aromatics: In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of oil over medium heat until shimmering. Add the freshly prepared onion paste and cook for about 2 minutes until it turns light brown and begins to stick slightly to the bottom of the pan, releasing rich aroma.
4. Add the Spices and Tomato Sauce: Stir in the canned tomato sauce, ground coriander, cumin, cayenne, turmeric, and kosher salt. Reduce heat to low and simmer the mixture partially covered for approximately 8 minutes to develop the flavors.
5. Cook the Spinach: Add the finely chopped baby spinach to the pot and cover. Cook until the spinach wilts, about 4 minutes. Then stir in 1/2 cup water, cover again, and let the spinach simmer until it turns a pale green, about 15 minutes.
6. Combine Paneer and Finish Curry: Drain the paneer from the water and add it to the spinach mixture. Pour in the heavy cream and sprinkle the garam masala over the curry. Continue to simmer the curry covered, stirring occasionally, for another 5 minutes to allow the flavors to meld.
7. Serve: Serve the warm saag paneer alongside steamed white rice or warm naan bread for a complete meal.

Notes

• Using fresh spinach and finely chopping it helps achieve a smooth texture and balanced flavor.
• Soaking paneer briefly in hot water after frying keeps it soft and prevents it from becoming rubbery.
• To reduce heat, remove the seeds and white vein from the serrano chile or use less cayenne pepper.
• This dish can be made with extra-firm tofu as a vegan alternative to paneer, but keep in mind the texture and flavor will differ slightly.
• If a creamier texture is preferred, you can use full-fat coconut milk instead of heavy cream for a dairy-free option.

Keywords: Saag Paneer, Indian curry, spinach recipe, vegetarian Indian dish, paneer curry, creamy spinach curry, Indian main dish