Name: Easy Saag Paneer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 450g/1lb fresh paneer (cut into cubes); 1 tbsp ghee (or vegetable oil); 1 onion (chopped); 1 tbsp ginger (grated); 1 tbsp garlic paste (or 2 cloves); ½ tsp Kashmiri chilli powder; 1 tsp ground coriander; 1 tsp cumin; ½ tsp tumeric; 1 tomato (grated); 450g/1lb frozen spinach (defrosted, chopped); 15g/¼ cup cilantro/coriander; Salt to taste; 120ml/½ cup water; 4 tbsp whipping/double cream (or full fat yogurt)

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Tender spinach and squeaky paneer cooked with gentle spices make saag paneer a legend! So delicious and perfectly vegetarian. Make this side in just a few simple steps to add a new dimension to an Indian-inspired meal.

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 yogurt in place of cream.

The dish has a few important ingredients. Saag is a generic term for greens, and can include mustard leaves, fenugreek or, as most of us are familiar with, spinach.

Paneer is a type of fresh, mild, unsalted cheese, fortunately increasingly easy to find in supermarkets everywhere. It’s fantastic for recipes like this one because it holds its shape when cooked and absorbs the flavours around it. The texture is not dissimilar from halloumi, although the taste is dramatically different.

These are the two cornerstones of the dish. The rest of the ingredients combine to make these simple ingredients into an incredibly special side dish.

Top down view of saag paneer in a cast iron pan

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 This is an affiliate link.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.

Process shots of cooking the cheese and spice mixture

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 turmeric. Stir the mixture 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.

Four process shots of spinach and cheese added to pan

Recipe Tips and Notes

Keep a close watch on the paneer cheese when browning as it can burn very easily. Use medium heat and turn the paneer cubes often.
Fry the paneer in ghee, or use clarified butter, which is essentially the same. Ghee has a higher smoking point than vegetable oil or butter and a deeper, nuttier flavour.
While I’ve made this recipe using spinach leaves, other leafy greens can be added as well. Mustard greens can be a great option, as can kale, fenugreek leaves, collards or Swiss chard.
Kashmiri chili powder is fairly mild and, if you can’t find it, substitute with This is an affiliate link.paprika. Paprika will bring a smokier flavour, but is close enough to work and contributes a similar red colour.
For a spicier version, add a thinly sliced and deseeded green chilli at the same time as the ginger and garlic. The versions of saag paneer I fell in love with left chilli out, so it’s not normally in versions I make.
The cream added towards the end of the cooking process can be left out, which will result in a leaner and drier version. I prefer it to be included for a richer flavour. If you are worried about calories, skip the cream.
If you use yogurt, choose full fat plain or Greek yogurt, but not low fat as it can curdle.

Serving suggestions

Saag paneer is an Indian side dish, made to fill out a meal alongside a curry and dahl. Add a pile of warm and fluffy basmati rice and homemade naan to complete the feast.

But to be honest, it’s also pretty great when served as the main. Even if it’s not traditionally served in this way, saag paneer with rice or naan can be a lighter but still satisfying meal.

Storage and leftovers

Saag paneer will store well in a fridge, with the extra time giving flavours the chance to become more intense. Keep them refrigerated in an This is an affiliate link.airtight container for up to 3-4 days.

It can also be frozen for up to three months. Let it defrost completely before reheating. Whether it has been frozen or refrigerated, reheat in a microwave or in a large saucepan over medium-high heat.