Saag Paneer is a traditional North Indian meal that blends crisp spinach leaves with cubes of paneer, an Indian cottage cheese, in a savory stew with aromatic spices. Brace yourself for a mouth-watering experience. This vegetarian dish is a favorite in Indian cuisine thanks to its aromatic spices, velvety texture, and vivid green color.
Blanching fresh spinach leaves until they are soft and wilted is the first step in making Saag Paneer. As a leafy green foundation for the curry, the spinach is blended into a silky pulp.
The next step is to softly fry the paneer cubes in a pan until they turn a golden brown color. The paneer takes on a wonderful crunch and stays soft and creamy inside, thanks to this frying process.
In a different pan, sauté a combination of finely chopped garlic, ginger, green chilies, and ghee or oil until the onions become fragrant and golden brown. The next step is to add a mixture of spices to the pan, which will bring out the curry’s deep scent. These spices include cumin, coriander, turmeric, and garam masala.
When the spinach is pureed, add it to the pan with just enough water or vegetable broth to make it the consistency you want. Slowly cooking the curry brings out all of its flavors and tenderizes the spinach, creating a sauce that is thick and velvety.
After the curry has thickened, stir gently to incorporate the cooked paneer cubes with the spinach mixture. As it cooks in the curry, the paneer softens and takes on the aroma of the spices.
Saag Paneer Recipe
Ingredients
- 200 grams paneer cubed
- 4 cups fresh spinach leaves washed and chopped
- 1/2 cup fenugreek leaves methi, optional
- 1 large onion finely chopped
- 2 tomatoes finely chopped
- 2-3 green chilies finely chopped
- 3-4 cloves garlic minced
- 1- inch piece of ginger minced
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder adjust to taste
- 1/2 cup heavy cream or yogurt
- 2 tablespoons ghee or vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Spinach
- Bring a large pot of water to a boil. Add the chopped spinach leaves and fenugreek leaves (if using) to the boiling water.
- Blanch the greens for 2-3 minutes until they wilt. Drain the water and immediately transfer the greens to a bowl of ice water to retain their vibrant green color.
- Once cooled, drain the water and blend the greens into a smooth puree using a blender or food processor. Set aside.
Step 2: Fry the Paneer
- Heat 1 tablespoon of ghee or vegetable oil in a non-stick skillet over medium heat.
- Add the paneer cubes to the skillet and fry them until they are golden brown on all sides. Remove the fried paneer from the skillet and set aside.
Step 3: Prepare the Gravy
- In the same skillet, add the remaining ghee or vegetable oil.
- Add cumin seeds to the hot oil and let them splutter.
- Add finely chopped onions to the skillet and sauté until they turn golden brown.
- Add minced garlic, ginger, and green chilies to the skillet. Sauté for another 2-3 minutes until fragrant.
- Add chopped tomatoes to the skillet and cook until they turn soft and mushy.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the skillet. Mix well to combine the spices with the tomato mixture.
Step 4: Combine Spinach and Paneer
- Add the spinach puree to the skillet and stir well to combine it with the spiced tomato mixture.
- Let the spinach gravy simmer for 5-7 minutes, stirring occasionally.
- Add garam masala and heavy cream or yogurt to the skillet. Mix well to incorporate the cream and enhance the richness of the gravy.
- Gently add the fried paneer cubes to the spinach gravy and stir to coat them evenly.
Step 5: Garnish and Serve
- Garnish the Saag Paneer with freshly chopped coriander leaves.
- Serve hot Saag Paneer with steamed rice, jeera rice, roti, or naan for a delightful and nutritious meal.
Tips and Information
Tips and Information
- Paneer: You can use store-bought paneer or make your own paneer at home. If using store-bought paneer, soak it in warm water for a few minutes to soften it before frying.
- Spinach: Fresh spinach is preferred for this recipe, but you can also use frozen spinach if fresh spinach is not available. Thaw and drain frozen spinach before using.
- Creaminess: For a richer texture, use heavy cream. For a lighter version, substitute heavy cream with yogurt or milk.
- Spice Level: Adjust the amount of green chilies and red chili powder according to your spice preference.
- Storage: Saag Paneer can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave before serving.
Traditional toppings for hot Saag Paneer include a dollop of yogurt or a drizzle of cream for extra richness and a pinch of fresh cilantro leaves for a zesty kick. As a side dish, it goes wonderfully with hot roti, naan, or steamed rice, so you can enjoy every mouthful.
Saag Paneer’s velvety texture, robust flavors, and healthy components will satisfy your taste buds whether you have it as a weeknight dinner or as part of an Indian celebration. Indulge in this delicious and fulfilling dish for a true flavor of North Indian cuisine!