Saag Paneer

By Kay Chun

Updated July 16, 2023

  • A cast-iron skillet filled with saag paneer sits against a dark background. Just above it are a couple of bowls of rice and a piece of naan.
    Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Media 1 of 1
Total Time
35 minutes
Rating
4(4,087)
Comments
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Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness. Serve with steamed rice and/or Indian flatbread (such as naan). Any leftovers can be refrigerated for up to 2 days.

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Ingredients

Yield:4 servings

  • 1 pound fresh baby spinach (about 8 packed cups)

  • 2 tablespoons ghee

  • 8 ounces paneer, cut into 1-by-½-inch pieces

  • ½ cup finely chopped yellow onion

  • Kosher salt and black pepper

  • 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)

  • 2 teaspoons grated garlic (from about 3 cloves)

  • 1 serrano chile, stemmed and minced

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cumin

  • ½ cup heavy cream

  • Steamed rice and/or Indian flatbread, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 90 milligrams cholesterol; 417 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 19 grams saturated fat; 31 grams fat; 1 gram trans fat; 1 gram fiber; 438 milligrams sodium; 15 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.

  2. Step 2

    Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.

  3. Step 3

    Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.

  4. Step 4

    Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.

  5. Step 5

    Add minced spinach and ½ cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.

  6. Step 6

    Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.

  7. Step 7

    Divide rice and/or flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.

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Ratings

4 out of 5
4,087 user ratings
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Comments

Alan

As a hands-free alternative to frying the paneer, you can cut it in cubes and roast it on a nonstick or oiled baking sheet at 425° for 15-20 minutes until brown. No extra oil necessary--the paneer gets nice and crisp on the outside while still milky inside. You'll know it's done when the paneer cubes start jumping and flipping themselves.

V Huffman

Hi, I'm from India and here is a better way: Steam the spinach by putting a little water in a pot (1-2 T) and adding the spinach. Cover with a lid and put on medium-high heat. Cook a few minutes, periodically opening the lid and stirring the leaves around till fully wilted / cooked (good quality frozen spinach, whole leaves, work great). Puree. I typically, move the leaves from the pot to a mixing bowl and use an immersion blender. Follow the recipe above but cut the ginger in half.

Megan

A touch of fenugreek leaves and about 1/4 to 1/2 cup of buttermilk (or the leftover liquid from making the paneer if you're making it from scratch) goes a long way in perfecting a Saag paneer recipe.

Carolyn

Amazing! This was so much better than any takeout I've had. Granted, I live in Iowa and options are limitted for Indian food, but this recipe was so fantastic!

Katherine

Made this as written. I love saag paneer, but this just doesn't taste good. Very disappointed!

Lisa H

You can substitute potatoes for paneer. Let potatoes simmer awhile in spinach until fully cooked. A couple of potential changes: 1. toasted cumin seeds, instead of ground cumin - toast with onions 2. Add some garam masala and fenugreek. 3. Completely blend the spinach with a handheld blender. Stringy spinach is less appealing to youngsters, completely pureed and combined with rice is more appealing. We call the above recipe "Palak Aloo". Been a family favorite for 20+ years.

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