Saag Paneer

Name: Saag Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
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

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

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

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

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

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

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

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

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

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

Questions

Can I make Saag Paneer dairy-free?

Not cleanly. Here the dairy (14 oz paneer, cubed, 3 tbsp ghee (or butter), 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 keep?

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

Can I halve or double Saag Paneer?

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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