This Saag Paneer is a rich and comforting Indian dish made with tender spinach, aromatic spices, and golden, seared paneer. The creamy texture and warm, earthy flavors make it a perfect dish to serve with naan or basmati rice!

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    Before you get started / Kelley’s tips

    • Give the paneer a good sear. A good sear on the paneer adds depth to the dish. Be sure to cook it over medium-high heat until golden brown on all sides.
    • Caramelize the onions. Cooking the onions until they are deeply golden enhances the overall flavor. Setting some aside for garnish adds a delicious finishing touch.
    • Blend to your preference. If you like a chunkier texture, pulse the spinach mixture instead of blending it completely smooth. For a silky consistency, blend until very smooth.

    Ingredients Needed

    • Paneer: Absorbs the flavors of the spices and adds a creamy texture to the dish. If you don’t have paneer you could add veggies, chickpeas or chicken!
    • Paneer Spices: A blend of cumin, turmeric, and paprika is tossed with the paneer to add warm and earthy flavors.
    • Onion: Adds a natural sweetness and depth to the dish.
    • Saag Spices: A blend of cumin, cardamom, bay leaf, ginger, garlic, and turmeric is added to the saag to create its rich and aromatic flavor.
    • Tomato: Adds acidity and a slight tang that balances the richness of the paneer and cream.
    • Spinach: Spinach provides the signature vibrant green color, a mild sweetness, and a silky texture.
    • Heavy Cream: Adds richness and creaminess, balancing the spices and making the dish extra indulgent. You can also substitute with coconut milk or Greek yogurt.

    How to Make Saag Paneer

    1. Toss Paneer with Spices: In a medium bowl, toss cubed paneer with salt, cumin, turmeric and paprika, set aside.
    1. Sear Paneer: Heat 1 tbsp olive oil in a large pan over medium high heat. Add in paneer and sear cubes for about 1 minute per side. Remove from the pan and set aside to cool.
    1. Sauté Onions and Spices: Add 2 tbsp oil to same pan, along with onions, salt, cumin seeds, cardamom, and bay leaf. Sauté for about 5 minutes or until onions start to caramelize. (I like to set aside some of the sautéed onions to garnish he paneer with at the end!)
    1. Continue Sautéing: Add in ginger, garlic, and tomato. Continue to sauté for 5 more minutes.
    2. Remove bay leaf and cardamom seeds.
    3. Add Spinach: Add spinach along with 1/4 cup of water. Cover with lid and allow spinach to steam and wilt, about 2 minutes.
    1. Blend Until Smooth: Add contents of pan to blender and blend until smooth. Return mixture to pan.
    1. Add Cream and Paneer: Drizzle in cream, and top with seared paneer. Serve immediately with sautéed onions for garnish and enjoy!

    Recipe Variations

    • Vegan: Swap paneer with extra-firm tofu for a dairy-free alternative. Press and pan-fry it just like paneer. Replace heavy cream with coconut milk or cashew cream for a rich and creamy texture.
    • Spicy: Add ½ – 1 teaspoon of garam masala for a bolder, spicier kick. Mix in red chili powder or chopped green chilies for extra heat.
    • Mixed Greens: Instead of using only spinach, try a mix of kale, mustard greens, or collard greens for a deeper, slightly bitter flavor.
    • Protein: Toss in chickpeas for extra protein and texture. Add cubed chicken or shrimp for a non-vegetarian twist.

    Frequently Asked Questions

    Can I freeze saag paneer?

    Yes, but freeze only the saag (spinach mixture) without the paneer for the best texture. It can be stored for up to 3 months. When ready to eat, thaw, reheat, and add freshly cooked paneer.

    Can I use frozen spinach?

    Absolutely! Use 10-12 ounces of frozen spinach, thawed and drained. Since frozen spinach has more water, reduce the added water in the recipe slightly.

    What should I serve with saag paneer?

    Saag paneer pairs perfectly with naan, roti, or basmati rice. A side of pickled onions or cucumber raita can add a refreshing contrast.

    More Easy Indian Recipes to Try

    Recipe

    Saag Paneer

    This Saag Paneer is a rich and comforting Indian dish made with tender spinach, aromatic spices, and golden, seared paneer. The creamy texture and warm, earthy flavors make it a perfect dish to serve with naan or basmati rice!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Serves 4 servings
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    Email this Recipe

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      Ingredients 

      For The Paneer

      For the Saag

      Instructions

      For paneer

      • In a medium bowl, toss cubed paneer with salt, cumin, turmeric and paprika, set aside.
      • Heat 1 tbsp olive oil in a large pan over medium high heat.
        Add in paneer and sear cubes for about 1 minute per side. Remove from the pan and set aside to cool.

      For The Saag

      • Add 2 tbsp oil to same pan, along with onions, salt, cumin seeds, cardamom, and bay leaf. Sauté for about 5 minutes or until onions start to caramelize. (I like to set aside some of the sautéed onions to garnish he paneer with at the end!)
      • Add in ginger, garlic, and tomato. Continue to sauté for 5 more minutes.
      • Remove bay leaf, and cardamom seeds.
      • Add spinach along with 1/4 cup of water. Cover with lid and allow spinach to steam and wilt, about 2 minutes.
      • Add contents of pan to blender and blend until smooth. Return mixture to pan.
      • Drizzle in cream, and top with seared paneer.
      • Serve immediately with sautéed onions for garnish and enjoy!

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