Indian Saag Paneer is the kind of dish that makes you want to gather your favorite people around the table and dive in, spoon in hand. Creamy spinach, gentle warming spices, and golden cubes of paneer come together for a vegetarian feast that’s both nourishing and deeply satisfying. Whether you’re new to Indian cuisine Main Course.
Ingredients You’ll Need
With just a handful of pantry favorites and fresh produce, you’ll have everything you need to create Indian Saag Paneer. Each ingredient does a little magic—building flavor, adding creaminess, or giving the dish its signature green glow.
- Ghee or oil (1 tablespoon): Adds a rich, buttery base and helps bring out the flavor of the spices.
- Onion (1 medium, finely chopped): Provides a savory sweetness as it sautés, building depth in the sauce.
- Garlic (3 cloves, minced): Delivers pungent, aromatic notes that make the spinach sing.
- Fresh ginger (1-inch piece, grated): Gives a peppery warmth and subtle bite to the dish.
- Green chilies (1–2, finely chopped, optional): For a little kick—totally adjustable to your heat preference.
- Ground cumin (1 teaspoon): Lends earthy, nutty undertones that are classic in Indian cooking.
- Ground coriander (1 teaspoon): Adds citrusy brightness and balances the greens.
- Garam masala (1/2 teaspoon): A blend of warming spices that ties everything together at the end.
- Turmeric (1/2 teaspoon): Brings sunny color and subtle bitterness for complexity.
- Salt (1/2 teaspoon, or to taste): Essential for bringing out the flavors of every ingredient.
- Fresh spinach (12 oz, or frozen, thawed and drained): The heart of Saag Paneer—vibrant, healthy, and packed with flavor.
- Water or vegetable broth (1/2 cup): Helps steam the spinach and makes the sauce silky.
- Heavy cream or plain yogurt (1/4 cup): Adds luscious creaminess and rounds out the spices.
- Paneer (7 oz, cubed and lightly pan-fried, optional): Mild, milky cheese that soaks up all the flavors—pan-frying gives it a golden crust.
- Fresh lemon juice (to finish): A bright splash at the end makes the whole dish come alive.
How to Make Indian Saag Paneer
Step 1: Sauté the Aromatics
Heat your ghee or oil in a large skillet over medium heat. When it shimmers, toss in the finely chopped onion and let it cook gently until golden and soft, about 5 to 7 minutes. This is the foundation of flavor for your Indian Saag Paneer, so take your time and let the onions develop some sweetness.
Step 2: Add the Garlic, Ginger, and Chilies
Next, stir in the garlic, grated ginger, and green chilies (if you like things spicy). Sauté for just 1 to 2 minutes, enough for everything to smell fragrant and for the raw edge to come off the garlic and chilies. The kitchen will already be smelling incredible at this point!
Step 3: Bloom the Spices
Sprinkle in the cumin, coriander, turmeric, salt, and garam masala. Stir them into the aromatics and let them cook for about 30 seconds. This step is key in Indian Saag Paneer—the heat unlocks the essential oils in the spices, making the whole dish more vibrant and flavorful.
Step 4: Wilt and Blend the Spinach
Add all the spinach (fresh or thawed frozen) to the skillet, along with the water or vegetable broth. Cover and cook for about 5 minutes, until the spinach is completely wilted and tender. Let the mixture cool for a minute or two, then blend until it’s mostly smooth—you can use a blender, food processor, or an immersion blender right in the pan if you prefer a chunkier texture.
Step 5: Finish with Cream and Paneer
Return the blended spinach to the skillet. Stir in the cream or yogurt and bring everything to a gentle simmer. Fold in the pan-fried paneer cubes and let them warm through for another 2 to 3 minutes. Finish your Indian Saag Paneer with a squeeze of fresh lemon juice for brightness, and serve hot!
How to Serve Indian Saag Paneer
Garnishes
A sprinkle of freshly chopped cilantro is the classic finishing touch, adding a fresh pop of color and herbal aroma. If you want to get a little fancy, try a drizzle of cream or a few thin slices of red onion on top—the colors really pop against the green of the saag.
Side Dishes
Indian Saag Paneer absolutely loves company! Serve it alongside fluffy basmati rice or buttery naan to soak up all that creamy spinach sauce. For a lighter touch, try it with roti or even as a topping for baked potatoes for a fusion twist.
Creative Ways to Present
For a fun party platter, serve Indian Saag Paneer in small bowls with skewers of paneer on the side for dipping. Or, spoon it into mini phyllo cups for a bite-sized appetizer at your next gathering. You can also tuck it into wraps with crunchy veggies for a portable lunch.
Make Ahead and Storage
Storing Leftovers
Indian Saag Paneer keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and the flavors will deepen as it sits—making leftovers even more delicious!
Freezing
You can freeze Indian Saag Paneer for up to one month. Let it cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating. While the sauce may thicken slightly after freezing, a splash of water or cream will bring it back to its creamy best.
Reheating
To reheat, simply warm on the stovetop over low heat, stirring regularly so it doesn’t stick. Add a little water or cream if the sauce has thickened too much. You can also microwave it in short bursts, stirring in between to heat evenly.
FAQs
Can I use frozen spinach for Indian Saag Paneer?
Absolutely! Frozen chopped spinach is a huge time-saver. Just make sure to thaw it thoroughly and squeeze out any excess water before adding it to the skillet, so your saag isn’t watery.
How do I make Indian Saag Paneer vegan?
It’s simple—swap out the paneer for tofu and use coconut milk or a plant-based yogurt instead of cream. The result is just as rich and satisfying, with a lovely hint of coconut.
What’s the best way to pan-fry paneer?
Cut the paneer into cubes and pat dry to prevent splattering. Heat a little oil or ghee in a nonstick skillet and fry the cubes on all sides until golden. This gives them a delicious crust and helps them hold up in the sauce.
Can I adjust the spice level?
Definitely! The green chilies are totally optional—use more or less to suit your taste, or leave them out entirely for a milder Indian Saag Paneer. You can also adjust the garam masala at the end for extra warmth.
Is Indian Saag Paneer gluten-free?
Yes, it’s naturally gluten-free as written. Just make sure any sides you serve (like naan) are gluten-free if needed, or stick with rice or gluten-free flatbreads.
Final Thoughts
If you’re looking for a comforting, flavor-packed meal that’s just as good for a weeknight dinner as it is for sharing with friends, Indian Saag Paneer is the answer. Its creamy, spiced spinach and golden paneer cubes are truly irresistible. Give it a try—you might just find yourself making it again and again!
Print
Indian Saag Paneer Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Indian Saag Paneer recipe featuring creamy spinach cooked with fragrant spices and soft, pan-fried paneer cheese. This flavorful vegetarian dish is perfect served with naan or basmati rice and is easily customizable to be vegan or gluten-free.
Ingredients
Saag Paneer Ingredients
- 1 tablespoon ghee or oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1–2 green chilies, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 12 oz fresh spinach (or frozen, thawed and drained)
- 1/2 cup water or vegetable broth
- 1/4 cup heavy cream or plain yogurt
- 7 oz paneer, cubed and lightly pan-fried (optional)
- Fresh lemon juice to finish
Instructions
- Sauté Aromatics: Heat ghee or oil in a large skillet over medium heat. Add chopped onion and sauté until golden, about 5–7 minutes. Stir in garlic, ginger, and green chilies and cook for 1–2 minutes more until fragrant.
- Add Spices: Add cumin, coriander, turmeric, salt, and garam masala. Cook for 30 seconds to bloom the spices, releasing their flavors.
- Cook Spinach: Add the spinach and water or vegetable broth. Cover and cook for 5 minutes, or until spinach is wilted and tender. Let cool slightly before blending.
- Blend Spinach Mixture: Blend the cooked spinach mixture until mostly smooth, or leave it slightly chunky based on your preference.
- Simmer with Cream: Return the blended spinach mixture to the skillet. Stir in the heavy cream or yogurt and bring to a gentle simmer.
- Add Paneer: Fold in the pan-fried paneer cubes and cook for another 2–3 minutes until heated through.
- Finish and Serve: Squeeze fresh lemon juice over the dish to brighten the flavor. Serve hot with naan or basmati rice.
Notes
- To make it vegan, substitute paneer with tofu and use coconut milk instead of cream.
- Frozen chopped spinach can be used as a time-saving alternative; just thaw and squeeze out excess water before use.
- Adjust green chilies for desired spice level or omit for mild flavor.
- Paneer can be pan-fried until golden brown for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
