Saag Paneer Recipe

Introduction

Saag Paneer is a flavorful Indian dish featuring tender cubes of paneer cheese cooked in a spiced spinach sauce. It’s rich, creamy, and perfect for a comforting meal served with rice or naan. This recipe brings the authentic taste of Indian cuisine right into your kitchen.

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

Instructions

1. Step 1: In a large nonstick or cast-iron skillet, heat 2 tablespoons oil over medium heat until it shimmers. Add the paneer in one layer and cook until brown on one side, about 2 minutes. Flip and cook until brown on the other side, another 2 minutes. The paneer will splatter, so be careful! Transfer the paneer to a bowl filled with hot tap water to help keep it soft.
2. Step 2: Pulse the onion, ginger, garlic, and chile in a food processor until minced. You may need to add a bit of water to help the process.
3. Step 3: In a large Dutch oven or saucepan, heat the remaining oil over medium heat until it shimmers. Add the onion paste and cook until light brown and some of it sticks to the bottom of the pan, about 2 minutes.
4. Step 4: Stir in the tomato sauce, ground coriander, ground cumin, cayenne, turmeric, and salt. Lower the heat and simmer, partially covered, for about 8 minutes.
5. Step 5: Add the chopped spinach and cook, covered, until wilted, about 4 minutes. Stir in the water and simmer, covered, until the spinach turns a pale green color, about 15 minutes.
6. Step 6: Drain the paneer and add it to the spinach mixture, along with the heavy cream and garam masala. Continue to simmer the curry, covered, stirring occasionally, for about 5 minutes.
7. Step 7: Serve warm alongside cooked white rice or naan bread.

Tips & Variations

• For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream.
• If you prefer less heat, reduce or omit the serrano chile and cayenne pepper.
• Fresh spinach can be used instead of baby spinach but adjust cooking time as needed.
• Adding a squeeze of lemon juice just before serving brightens the flavors.

Storage

Store leftover saag paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of water or cream to loosen the sauce while 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 but be sure to thaw and drain it thoroughly to avoid excess liquid in the dish.

What can I serve with saag paneer?

Saag paneer pairs beautifully with steamed basmati rice, naan, roti, or other Indian breads to soak up the flavorful sauce.

Saag Paneer Recipe

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4.9 from 113 reviews

Saag Paneer is a classic Indian vegetarian dish featuring paneer cheese simmered in a spiced spinach sauce. This comforting and flavorful curry combines sautéed paneer cubes with a fragrant blend of ginger, garlic, chile, and aromatic spices, finished with creamy heavy cream. Served best with steamed white rice or naan, it makes a hearty meal perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Paneer and Oil

• 4 tbsp canola or vegetable oil
• 8 oz paneer or extra-firm tofu, cut into 1” cubes

Vegetables and Aromatics

• 1 small red onion, roughly chopped
• 6 slices fresh ginger
• 4 garlic cloves
• 1 green serrano chile, seeds and white vein removed (optional for less heat)
• 1 lb baby spinach, finely chopped

Spices and Sauce

• 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
• 1/2 cup water
• 1/2 cup heavy cream
• 1/2 tsp garam masala

Serving

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

Instructions

1. Brown the Paneer: In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium heat until shimmering. Arrange the paneer cubes in a single layer and cook for about 2 minutes on each side until golden brown, being cautious of splatter. Remove and transfer to a bowl of hot tap water to keep soft.
2. Prepare Aromatic Paste: Pulse the chopped onion, ginger slices, garlic cloves, and serrano chile in a food processor until finely minced. Add a little water if necessary to help blend.
3. Sauté the Aromatics: Heat the remaining 2 tablespoons of oil in a large Dutch oven or saucepan over medium heat until shimmering. Add the onion paste and cook until light brown and sticky on the bottom of the pan, about 2 minutes, stirring occasionally.
4. Cook the Spice Base: Stir in the canned tomato sauce, ground coriander, cumin, cayenne pepper, turmeric, and kosher salt. Reduce heat to low and simmer, partially covered, for about 8 minutes to meld the flavors.
5. Add Spinach: Add the finely chopped baby spinach and cover the pot. Cook until wilted, about 4 minutes. Stir in 1/2 cup water, cover again, and simmer until the spinach lightens to a pale green color, approximately 15 minutes.
6. Combine Paneer and Finish Curry: Drain the paneer from the hot water and add it to the spinach mixture along with the heavy cream and garam masala. Simmer uncovered for about 5 minutes, stirring occasionally, to heat through and blend flavors.
7. Serve: Serve the saag paneer warm alongside steamed white rice or your favorite naan bread for a delicious and satisfying meal.

Notes

• Using extra-firm tofu is a great vegan alternative to paneer.
• Adjust the heat by modifying the amount of serrano chile and cayenne pepper to suit your spice tolerance.
• To keep paneer soft, soaking it briefly in hot water after frying is helpful.
• The recipe benefits from freshly ground spices for optimal flavor.
• Garam masala is best added at the end to retain its aromatic qualities.
• Serve immediately for the best texture, especially for the paneer.

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