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 homemade naan bread or basmati rice!

Looking for more Indian recipes to make? Try my Chickpea Curry or my Tandoori Chicken recipe!

A bowl with white rice, a golden-brown flatbread, and vibrant green saag paneer curry topped with paneer cubes and garnished with chopped cilantro.
Kelley Simmons Kelley’s Tips

Before You Get Started

  • 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.
Kelley

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.
Cubed butter in a white bowl, topped with spices and coarse salt, with a gold spoon resting inside—perfect for spreading on warm naan bread.
  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.
Crispy golden-brown cubes of tofu coated in spices are scattered on a white plate with a few drops of yellow sauce, perfect for pairing with warm naan bread.
  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!)
Sliced onions and spices sautéing in a white pan, some pieces lightly browned, with visible herbs and seeds—perfect aromatics to pair with freshly baked naan bread.
  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.
A white pan filled with cooked spinach, onions, and tomatoes, reminiscent of saag paneer, with a wooden spoon stirring the mixture. The dish appears flavorful with visible spices and a vibrant, orange-tinted sauce.
  1. Blend Until Smooth: Add contents of pan to blender and blend until smooth. Return mixture to pan.
A close-up view of bright green sauce or puree, reminiscent of saag paneer, inside a blender, with some yellowish residue on the sides.
  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 greek yogurt naan bread, Instant Pot Butter Chicken Recipe, roti, or basmati rice. A side of pickled onions or cucumber raita can add a refreshing contrast.

A bowl of vibrant green saag paneer curry topped with golden cubes of paneer, sliced onions, and a swirl of cream, served in a white dish against a white background.

More Easy Indian Recipes to Try

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    A bowl with white rice, a golden-brown flatbread, and vibrant green saag paneer curry topped with paneer cubes and garnished with chopped cilantro.
    Recipe

    Saag Paneer

    5 from 2 votes
    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
    Rate Print

    Ingredients 

    For The Paneer

    • 6 ounces paneer
    • 1/4 tsp salt
    • 1/4 tsp cumin
    • 1/4 tsp turmeric
    • 1/4 tsp paprika
    • 1 tbsp oil

    For the Saag

    • 2 tbsp peanut oil
    • 1 large onion
    • 1 tsp salt
    • 1/2 tsp cumin seeds
    • 5 green cardamom seeds
    • 1 whole bay leaf
    • 1 tomato, diced
    • 1 tbsp ginger, grated
    • 1 tbsp garlic, grated
    • 1 tsp turmeric
    • 1 lbs spinach
    • 1/4 cup water
    • 1 cup heavy cream

    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!

    Nutrition Information

    Calories: 464kcalCarbohydrates: 11gProtein: 12gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 95mgSodium: 846mgPotassium: 772mgFiber: 3gSugar: 3gVitamin A: 11591IUVitamin C: 35mgCalcium: 374mgIron: 4mg
    A bowl with white rice, a golden-brown flatbread, and vibrant green saag paneer curry topped with paneer cubes and garnished with chopped cilantro.

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy