Saag Paneer
Indulge in the rich and vibrant flavors of Saag Paneer, a beloved Indian vegetarian curry. Tender cubes of paneer cheese are gently simmered in a luxuriously smooth, spiced spinach gravy, creating a dish that is both comforting and exquisitely aromatic. This recipe delivers an authentic taste experience, perfect for a satisfying and wholesome meal.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 311 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gpaneer, cut into 1-inch cubes
- 500 gspinach, fresh
- 2 tbspghee
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 1 pcsgreen chili, slit lengthwise
- 1 tspcumin powder
- 1 tspcoriander powder
- 0.5 tspturmeric powder
- 0.5 tspgaram masala
- 0.5 cupwater
- 1 tspsalt
- 2 tbspheavy cream(optional)
Equipment
Large pot · Ice bath (large bowl with ice and water) · Slotted spoon or tongs · Food processor or blender · Large heavy-bottomed pan or kadai · Cutting board · Chef's knife · Measuring spoons · Measuring cups · Spatula or wooden spoon · Paper towels
The method
Step by step
- 1
Bring a large pot of salted water to a rolling boil over high heat.
About 3 min
Cook’s note: Salting the water helps season the spinach from the inside out and enhances its vibrant green color.
- 2
Carefully add the fresh spinach to the boiling water and blanch for 2-3 minutes, until wilted and bright green.
About 3 min
Cook’s note: Do not overcook the spinach, as this can lead to a dull color and loss of nutrients.
- 3
Immediately transfer the blanched spinach to an ice bath using a slotted spoon or tongs to halt the cooking process and preserve its vivid color.
About 2 min
Cook’s note: An ice bath is crucial for maintaining the spinach's vibrant green hue and fresh flavor.
- 4
Drain the cooled spinach thoroughly, then firmly squeeze out as much excess water as possible.
About 2 min
Cook’s note: Removing excess water prevents a watery saag and concentrates the spinach flavor.
- 5
Transfer the squeezed spinach to a food processor or blender and process until a smooth, vibrant green paste forms, adding a tablespoon or two of water if needed to aid blending.
About 3 min
Cook’s note: Ensure the paste is very smooth for a creamy saag texture.
- 6
Heat 2 tablespoons of ghee in a large, heavy-bottomed pan or kadai over medium heat until shimmering.
About 1 min
Cook’s note: Ghee adds a rich, nutty flavor that is characteristic of Indian cuisine. Butter can be used as a substitute.
- 7
Add the paneer cubes to the hot ghee and fry, turning occasionally, until they are lightly golden brown on all sides, about 4-5 minutes.
About 5 min
Cook’s note: Frying the paneer adds a delicious crust and prevents it from crumbling in the curry. Fry in batches if necessary to avoid overcrowding the pan.
- 8
Remove the fried paneer cubes from the pan with a slotted spoon and set them aside on a plate lined with paper towels.
About 1 min
Cook’s note: Draining excess oil helps keep the dish lighter.
- 9
In the same pan, add the finely chopped yellow onion and sauté over medium heat until it becomes translucent and lightly golden, about 5-7 minutes.
About 7 min
Cook’s note: Properly caramelizing the onions forms the flavor base for the curry.
- 10
Stir in the grated ginger, minced garlic, and slit green chili, cooking for an additional minute until fragrant.
About 1 min
Cook’s note: Cook until aromatic, but be careful not to burn the garlic, which can turn bitter.
- 11
Add the cumin powder, coriander powder, and turmeric powder to the pan, stirring constantly for 30 seconds to toast the spices.
About 1 min
Cook’s note: Toasting dry spices enhances their aroma and deepens their flavor. Keep the heat medium-low to prevent burning.
- 12
Pour in the spinach paste and 0.5 cup of water, mixing well to combine all ingredients.
About 1 min
Cook’s note: Scrape up any browned bits from the bottom of the pan to incorporate all the flavor.
- 13
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld.
About 12 min
Cook’s note: Simmering with the lid on helps the flavors infuse and prevents the spinach from drying out.
- 14
Stir in the garam masala and salt, then gently fold in the fried paneer cubes.
About 1 min
Cook’s note: Add garam masala at the end to preserve its delicate aroma.
- 15
Continue to simmer for another 2-3 minutes, uncovered, until the paneer is heated through and thoroughly coated in the rich spinach gravy.
About 3 min
Cook’s note: Avoid over-simmering the paneer, as it can become rubbery.
- 16
If desired, stir in the heavy cream just before serving for an extra touch of richness and a smoother texture.
About 1 min
Cook’s note: This step is optional but adds a luxurious, creamy finish to the saag paneer.
- 17
Serve the Saag Paneer hot, garnished with a drizzle of fresh cream or a sprinkle of chopped cilantro, if desired.
Per serving
Nutrition
- Calories
- 311kcal
- Protein
- 16g
- Carbs
- 10.8g
- Fat
- 23.9g
- Fibre
- 4g
- Sugar
- 2.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Saag Paneer is wonderfully versatile. Serve it with warm naan bread, fluffy basmati rice, or simple roti to soak up every last bit of the delicious gravy. For a complete meal, pair it with a cooling raita or a fresh cucumber salad. While delicious on its own, a squeeze of fresh lemon juice just before serving can brighten the flavors beautifully.
Store leftover Saag Paneer in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or milk if the gravy is too thick.