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Saag Paneer

Cubes of golden pan-fried paneer nestled in a vibrant puree of mustard greens and spinach spiced with ginger, garlic, and warming masala. A hearty vegetarian Indian classic that is distinct from palak paneer by its bold, slightly bitter mustard green base.

55 minMediumServes 4340 cal/serving

IndianDinnerStovetopVegetarianLow CarbGluten-FreeEgg-FreeNut-FreePork-Free

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Ingredients

  • 14 oz paneer, cubed
  • 6 cups mustard greens, roughly chopped
  • 4 cups baby spinach
  • 3 tbsp ghee (or butter)
  • 2 yellow onion, finely diced
  • 6 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 2 green chili (serrano), minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/4 cup heavy cream
  • 1/2 cup water

Instructions

  1. 1

    Bring a large pot of water to a boil. Add 6 cups roughly chopped mustard greens and 4 cups baby spinach and blanch for 2 to 3 minutes until just wilted. Drain and transfer to a blender. Add 1/2 cup water and blend to a coarse puree. Set aside.

  2. 2

    Heat half the 3 tbsp ghee (or butter) in a large skillet over medium-high heat. Add 14 oz cubed paneer in a single layer and fry for 2 to 3 minutes per side until golden brown. Remove and set aside.

  3. 3

    Add the remaining ghee (or butter) to the same pan. Add 2 finely diced yellow onion and cook for 8 minutes until deep golden. Add 6 minced garlic cloves, 1 inch minced fresh ginger, and 2 minced green chili (serrano) and cook for 1 minute.

  4. 4

    Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp salt. Stir for 30 seconds to bloom the spices.

  5. 5

    Pour in the green puree and stir to combine. Simmer over medium heat for 10 minutes, stirring often, until the saag thickens and the raw smell of greens is gone.

  6. 6

    Stir in 1/4 cup heavy cream and 1 tsp garam masala. Gently fold in the fried paneer and cook for 2 to 3 minutes until heated through.

  7. 7

    Taste and adjust seasoning. Serve with basmati rice or naan.

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Questions

What should Saag Paneer look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until the saag thickens and the raw smell of greens is gone. Step 6: cook until heated through.

Why blanch first in Saag Paneer?

Step 1 reads: "Add 6 cups roughly chopped mustard greens and 4 cups baby spinach and blanch for 2 to 3 minutes until just wilted." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

What can I use instead of paneer in Saag Paneer?

The entry for Saag Paneer calls for 14 oz paneer, cubed. In its place: Halloumi, rinsed of some of its salt, or extra-firm tofu pressed dry stands in well.

How hot is Saag Paneer?

Moderately. The heat in Saag Paneer comes from 2 green chili (serrano), minced. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Saag Paneer?

One serving (the recipe makes 4) is about 340 calories, with 8 g protein, 13 g carbohydrate and 15 g fat, plus 3 g fiber and 749 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Saag Paneer?

Refrigerate what is left of Saag Paneer within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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