Saag Paneer Recipe

Name: Saag Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups of fresh finely chopped spinach (or other greens); 1/3 lb paneer (optional); 2 medium tomatoes, with skins and seeds removed, pureed; 1 teaspoon chopped fresh ginger; 1 teaspoon coriander powder; 1/4 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1 tablespoon clarified butter; 1/2 teaspoon cumin seeds; a pinch of asafoetida; 1/4 teaspoon salt, or to taste; 2 tablespoons of whole wheat flour; 1/3 cup heavy cream or half and half

Servings: persons

4 cups of fresh finely chopped spinach (or other greens)
1/3 lb paneer (optional)
2 medium tomatoes, with skins and seeds removed, pureed
1 teaspoon chopped fresh ginger
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 tablespoon clarified butter
1/2 teaspoon cumin seeds
a pinch of asafoetida
1/4 teaspoon salt, or to taste
2 tablespoons of whole wheat flour
1/3 cup heavy cream or half and half

1
1. Blend tomatoes and ginger to make puree.
2
2. Mix coriander powder, turmeric powder, and red chili powder with tomato puree and set aside.
3
3. Mix whole-wheat flour with heavy cream and set aside.
4
4. Cube the paneer in about half inch pieces and deep fry in clarified butter on medium high heat.
5
5. Heat more clarified butter l in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
6
6. Add asafoetida and cumin seeds. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
7
7. Add the spinach, and let cook on low medium heat for about 10 minutes covered.
8
8. Add heavy cream mixture and let this cook for another four to five minutes.
9
9. Add paneer and fold it gently with spinach and let it simmer, covered, for a 2-3 minutes.
10
10. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups of fresh finely chopped spinach (or other greens), 1/3 lb paneer (optional), 2 medium tomatoes, with skins and seeds removed, pureed, 1 teaspoon chopped fresh ginger, and more.

Yes, Saag Paneer falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saag Paneer

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions