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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.

Ingredients

Scale

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

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