Saag Paneer

Name: Saag Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 700 g fresh spinach (saag); 400 g paneer; 4 tbsp neutral oil (such as sunflower or vegetable); 2 tbsp unsalted butter; 2 pcs yellow onion; 5 clove garlic cloves; 30 g fresh ginger; 2 pcs green chilli (such as serrano or Indian finger chilli); 2 pcs tomatoes; 1 tsp cumin seeds; 1.5 tsp ground coriander; 1 tsp ground cumin; 1 tsp garam masala; 0.5 tsp turmeric powder; 0.5 tsp Kashmiri red chilli powder; 4 tbsp heavy cream or plain full-fat yogurt; to taste salt; 100 ml water

A classic North Indian dish of creamy, spiced spinach purée studded with golden cubes of fresh paneer cheese. Rich with aromatic spices, ginger, and garlic, this comforting vegetarian curry is best served with warm naan or steamed basmati rice.

Ingredients

700 g fresh spinach (saag)
400 g paneer
4 tbsp neutral oil (such as sunflower or vegetable)
2 tbsp unsalted butter
2 pcs yellow onion
5 clove garlic cloves
30 g fresh ginger
2 pcs green chilli (such as serrano or Indian finger chilli)
2 pcs tomatoes
1 tsp cumin seeds
1.5 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
0.5 tsp turmeric powder
0.5 tsp Kashmiri red chilli powder
4 tbsp heavy cream or plain full-fat yogurt
to taste salt
100 ml water

Instructions

Blanch the spinach: bring a large pot of salted water to a rolling boil. Add the spinach and cook for 2 minutes until wilted and bright green. Immediately drain and transfer to a bowl of ice-cold water to stop the cooking and preserve the colour. Drain again, squeeze out excess moisture, then roughly chop. Transfer to a blender, add 2–3 tablespoons of water, and blend to a coarse-smooth purée (some texture is desirable). Set aside.
Fry the paneer: heat 2 tablespoons of oil in a large non-stick or cast-iron skillet over medium-high heat. Add the paneer cubes in a single layer and fry for 2–3 minutes per side until golden brown on most surfaces. Remove with a slotted spoon and set aside on a plate lined with paper towels. (Optional: soak fried paneer in warm salted water for 10 minutes to keep it soft.)
Build the masala base: in the same pan, add the remaining 2 tablespoons of oil and the butter over medium heat. Once the butter melts, add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the diced onions and cook, stirring frequently, for 10–12 minutes until deep golden brown — this step is crucial for depth of flavour.
Add the aromatics and spices: stir in the minced garlic, grated ginger, and chopped green chilli. Cook for 2 minutes until the raw smell disappears. Add the chopped tomatoes and cook for 5–6 minutes, mashing them down with a spoon, until the mixture turns jammy and the oil begins to separate from the masala. Add the ground coriander, ground cumin, turmeric, Kashmiri chilli powder, and half the garam masala. Stir well and cook the spices for 1–2 minutes.
Combine saag and paneer: lower the heat to medium-low. Pour in the spinach purée and stir to combine thoroughly with the masala base. Add a splash of water (about 60–80 ml) if the mixture is too thick. Gently fold in the fried paneer cubes. Simmer together for 5–7 minutes, stirring occasionally, to allow the flavours to meld.
Finish and serve: drizzle in the heavy cream or swirl in the yogurt, add the remaining garam masala, and season generously with salt. Stir gently and cook for 1 more minute. Remove from heat. Serve hot, topped with an extra swirl of cream if desired, alongside warm naan bread, roti, or steamed basmati rice.