The Ultimate Saag Paneer Recipe

Are you ready to take your taste buds on a journey to India? Prepare to unlock the secrets of the ultimate Saag Paneer recipe, a dish that will have your palate singing with delight. From the buttery, perfectly cooked paneer to the aromatic blend of spices, this recipe is guaranteed to elevate your Indian cooking skills to new heights.

Course Dinner, Lunch, Main Course

Cuisine Indian, north Indian

Keyword cottage cheese, Indian cottage cheese, paneer, saag paneeer

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 250kcal

Ingredients

For the Paneer

225 g Paneer, Indian cottage cheese , cut into cubes
1 tbsp Vegetable oil
½ tsp Cumin seeds
½ tsp Turmeric powder
¼ tsp Salt to taste

For the Saag

10 oz Fresh spinach leaves, washed and chopped
10 oz Fresh mustard greens or kale (you can use one or a combination of greens)
2 tbsp Ghee or butter
1 small Onion finely chopped
¼ tsp Cumin seeds
2 large Garlic cloves minced
1-inch piece Fresh ginger minced
2 med Green chilies finely chopped (adjust to your spice preference)
2 small Tomatoes chopped
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Red chili powder adjust to taste
1/4 cup Heavy cream optional
½ tsp Salt to taste

US Customary - Metric

Instructions

Prepare the Paneer: Heat the vegetable oil over medium-high heat in a skillet. Add the cumin seeds and let them sizzle for a few seconds. Add the paneer cubes and cook until they turn golden brown on all sides. Sprinkle turmeric powder and a pinch of salt over the paneer, toss to coat, and remove from heat. Set aside.
225 g Paneer, Indian cottage cheese, 1 tbsp Vegetable oil, ½ tsp Cumin seeds, ½ tsp Turmeric powder, ¼ tsp Salt
Blanch the Greens: Bring a large pot of water to a boil. Add the chopped spinach and mustard greens (or kale) to the boiling water. Blanch the greens for about 2-3 minutes until they wilt and turn bright green. Drain the greens and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and blend the greens into a smooth paste using a blender or food processor. Set aside.
10 oz Fresh spinach leaves, washed and chopped, 10 oz Fresh mustard greens or kale
Make the Saag: Heat ghee or butter over medium heat in a large skillet or pan. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until they turn translucent. Add the chopped onions and sauté until they turn translucent. Stir in the minced garlic, ginger, and green chilies. Cook for another 2 minutes until fragrant.
2 tbsp Ghee or butter, 1 small Onion, ¼ tsp Cumin seeds, 2 large Garlic cloves, 1-inch piece Fresh ginger, 2 med Green chilies
Add Spices and Tomatoes: Add the cumin powder, coriander powder, garam masala, and red chili powder. Cook for a minute to toast the spices. Add the chopped tomatoes and cook until they become soft and the oil separates from the mixture.
2 small Tomatoes, 1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Garam masala, 1/2 tsp Red chili powder
Add Greens: Pour the blended greens paste and mix well with the tomato-spice mixture. Cook the saag for about 10-15 minutes on low heat, stirring occasionally, until it thickens and the oil floats on top. If using heavy cream, add it at this stage and mix well. Cook for an additional 2-3 minutes.
1/4 cup Heavy cream, ½ tsp Salt to taste
Add Paneer: Gently add the sautéed paneer cubes into the saag and stir to combine. Let the saag paneer simmer for another 5 minutes to allow the flavors to meld together.
Adjust Seasoning: Taste and adjust the salt and spices according to your preference.
Serve: Serve the saag paneer hot with naan, roti, or rice.

Nutrition