International Cuisine > Indian Cuisine > Curries > Saag Paneer Recipe

Authentic Saag Paneer: A Creamy Spinach Delight

Discover the authentic flavors of India with this easy-to-follow Saag Paneer recipe. This creamy spinach and cheese curry is a vegetarian delight, perfect for a comforting and flavorful meal. Learn how to make restaurant-quality Saag Paneer at home with simple ingredients and clear instructions.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 250 g Paneer
  • 500 g Spinach
  • 1 medium Onion
  • 2 medium Tomato
  • 2 tsp Ginger-Garlic Paste
  • 2 optional Green Chilies
  • 2 tbsp Ghee or Oil
  • 1 tsp Cumin Seeds
  • 1/2 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 2 tbsp Cream
  • 1 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • to taste Salt

Preparation

First, wash the spinach thoroughly. Blanch it in boiling water for 2-3 minutes, then immediately transfer it to ice water. This helps retain its vibrant green color. Once cooled, squeeze out the excess water and roughly chop the spinach. Cut the paneer into 1-inch cubes. You can optionally shallow fry the paneer until golden brown for a firmer texture, but this is not necessary. Chop the onion and tomatoes finely. If using green chilies, chop them as well.

Making the Saag

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies (if using) and sauté for another minute until fragrant. Add the chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture. Add the chopped spinach and cook for 5-7 minutes, stirring occasionally, until it wilts down and the flavors meld together. If you prefer a smoother texture, you can use an immersion blender or transfer the spinach mixture to a regular blender and blend until smooth. Be careful when blending hot liquids.

Finishing the Saag Paneer

Add the paneer cubes to the spinach mixture and gently stir to coat them. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Stir in the garam masala and cream. Crush the kasuri methi between your palms and add it to the curry for a distinct aroma. Mix well and simmer for another minute. Adjust the seasoning with salt if needed.

Serving

Serve hot with naan, roti, rice, or paratha. Garnish with a swirl of cream and a sprinkle of garam masala, if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods. Calories: Approximately 120-150 Protein: 8-10g Fat: 8-12g Carbohydrates: 4-6g Fiber: 2-3g

Other Important Considerations for Nutrition

This Saag Paneer recipe is a good source of protein, calcium, and iron. Spinach is rich in vitamins A and C. Using ghee can add a distinct flavor but can also increase the fat content. To reduce fat, you can use oil instead of ghee and use low-fat cream or yogurt. Adjust the amount of green chilies based on your spice preference. Those watching their sodium intake should be mindful of the salt content.

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FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the recipe.
  • Can I make this recipe vegan?

    Yes, you can substitute the paneer with tofu and use plant-based cream or coconut milk instead of dairy cream.
  • How long can I store Saag Paneer?

    You can store Saag Paneer in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.