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Saag Paneer Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/saag-paneer-recipe/