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Saag Paneer with Basmati Rice

Tender cubes of pan-fried paneer nestled in a velvety spiced spinach and mustard greens sauce, served alongside fragrant basmati rice. A classic North Indian vegetarian dish that is hearty, naturally gluten-free, and deeply nourishing.

60 minMediumServes 4420 cal/serving

IndianDinnerStovetopVegetarianLow CarbGluten-FreeEgg-FreePork-Free

Ingredients

  • 1 lb paneer, 1-inch cubes
  • 10 oz fresh baby spinach
  • 6 oz mustard greens (or more spinach), roughly torn
  • 4 tbsp ghee (or neutral oil)
  • 1 onion yellow onion, finely diced
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 1 can canned diced tomatoes
  • 1/4 cup heavy cream
  • 1 tsp garam masala
  • 1 tsp whole cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp salt
  • 1 1/2 cup basmati rice, rinsed
  • 2 1/2 cup water (for rice)

Instructions

  1. 1

    Cook 1 1/2 cup rinsed basmati rice with 2 1/2 cup water (for rice): bring to a boil, cover, reduce heat to lowest, cook 15 minutes, then steam covered 5 minutes. Fluff with a fork.

  2. 2

    While rice cooks, bring a large pot of water to a boil. Add 10 oz fresh baby spinach and 6 oz roughly torn mustard greens (or more spinach) and blanch for 2 minutes until wilted. Drain, cool briefly under cold water, then blend to a coarse puree. Set aside.

  3. 3

    Heat half the 4 tbsp ghee (or neutral oil) in a large skillet over medium-high heat. Add 1 lb 1-inch cubes paneer and pan-fry, turning occasionally, for 4-5 minutes until golden on multiple sides. Transfer to a plate.

  4. 4

    Reduce heat to medium. Add the remaining ghee and 1 tsp whole cumin seeds. Fry 30 seconds until sputtering. Add 1 onion finely diced yellow onion and cook 8 minutes until golden.

  5. 5

    Add 6 minced garlic cloves, 2 tsp minced fresh ginger, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook, stirring, for 1-2 minutes. Add 1 can canned diced tomatoes and cook 5 minutes until the sauce thickens.

  6. 6

    Add the spinach puree and 1 1/2 tsp salt. Simmer 5 minutes, stirring occasionally. Stir in 1/4 cup heavy cream and 1 tsp garam masala.

  7. 7

    Gently fold in the fried paneer and simmer 3-4 minutes to heat through and marry the flavors. Taste and adjust seasoning.

  8. 8

    Serve the saag paneer over basmati rice.

Questions

Can I make Saag Paneer with Basmati Rice dairy-free?

Not cleanly. Here the dairy (1 lb paneer, 1-inch cubes, 4 tbsp ghee (or neutral oil), 1/4 cup heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How long does Saag Paneer with Basmati Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Saag Paneer with Basmati Rice?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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