Easy Saag Paneer

Tender spinach and squeaky paneer cooked with gentle spices make saag paneer a legend! So delicious and perfectly vegetarian.

For another stunning dish with paneer, try this delicious Paneer Tikka Masala!

Saag paneer is a great example of a dish that is so much more than the sum of its parts. While the ingredient list is short and without any great surprises, the end result is truly spectacular!

Spinach may not be for everyone, but in this dish it takes on a lovely savoury character that is sure to please. It is perfectly balanced by the delicate flavour of paneer and gentle combination of spices.

The result? One of my absolute favourites, and a recipe that is sure to become one of yours!

What is saag paneer?

Saag paneer is a classic vegetarian dish from India. Coming from humble roots in rural northern India, this creamy dish is a wonderful comfort food that has become a staple in Indian restaurants around the world.

Saag paneer is very similar to palak paneer to the extent that the terms are often used interchangeably. Strictly speaking, though, saag paneer can be made with a variety of greens while palak paneer only uses spinach. Palak paneer can also be made using yoghurt in place of cream.

How to make this dish

This recipe begins by frying the paneer till it is a lovely shade of golden. Cut the paneer into evenly sliced cubes to get them ready for the frying pan.

Now heat ghee or oil in a frying pan and adding the paneer cubes to the pan over medium heat. Paneer can burn quickly so don’t walk away at this stage and make sure you are turning it frequently.

Remove the paneer from the pan to a plate and sprinkle with garam masala. Set the plate aside until needed later.

Using the same pan, add the copped onion and cook over low heat for five minutes, or until they are soft and slightly golden. When the onions are ready, add in the ginger and garlic and stir fry for about 30 seconds. Now add the coriander, cumin, chilli powder and tumeric. Stir it all together to combine and allow the flavours to release.

With the spices added, it’s time for the grated tomato, defrosted chopped spinach, chopped cilantro/coriander, salt and water. Let it cook with a cover on over low heat for 10 minutes.

Now stir in the cream and bring the cooked paneer back to the pan. Cover it with a lid once again and cook for 5 minutes longer.

This dish is fantastic as a side with other curries, or can be enjoyed with rice or warm naan.

Recipe tips

• Keep a close watch on the paneer when browning as it can burn very easily. Use medium low heat and turn the paneer cubes often.
• While I’ve made this recipe using spinach, other greens can be added as well. Mustard leaves can be a great option, as can kale, collards or chard.
• Serve this dish with rice or warm naan.

More curry recipes

• Dal makhani
• Vegan coconut lentil curry with butternut squash
• Moong dal tadka
• Egg curry with peas and potatoes