Make delicious and healthy Saag Paneer at home with this easy and tasty recipe. Serve it over rice or with Naan or Tandoori Roti.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 250 grams (9 ounces) paneer ((cut to preferred sizes))
  • 4 cups (120 grams/4.5 ounce) baby spinach (- palak (without stems))
  • 4 cups (120 grams /4.5 ounces) mustard greens (/ choy sum/ baby kale (without stems, read notes to prepare))
  • 1½ to 2 tablespoon ghee (or oil (divided))
  • ¾ cup (85 grams) onions ((sliced))
  • 1 to 2 green chilies ((slit, adjust to heat tolerance))
  • ½ inch ginger ((peel and slice thick))
  • 3 medium garlic (cloves (peeled))
  • ½ cup (60 grams) tomatoes (sliced)
  • ⅓ cup (50 grams) carrot ((or baby turnip, sliced))
  • ⅛ teaspoon turmeric powder ((optional))
  • ¾ to 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ cup yogurt ((or sub with tomatoes))
  • ¼ cup water ((more if needed))
  • ½ teaspoon salt ((more if you need))
  • ½ teaspoon sugar ((optional, use if you need))
  • ¾ to 1 teaspoon garam masala ((adjust to taste, more if you want))
  • ¼ cup heavy cream ((or cashew cream from 12 nuts))
  • 1 lemon (to serve)
  • 1 tablespoon unsalted butter (or ghee)
  • ⅛ teaspoon asafoetida (/ hing (use gluten-free if preferred))
  • 1 to 2 large garlic (clove sliced)
  • 1 to 2 dried red chili
  • ½ to ¾ teaspoon Kashmiri red chili powder (or chili flakes (adjust to taste))

Method

  1. Rinse the spinach and mustard greens at least thrice in plenty of water. Drain them to a colander. If using kale prepare reading the notes below.

How to make Saag Paneer

  1. Add ½ tablespoon ghee to a non-stick pan, spread and heat it. Place the cold paneer on the pan and fry on a medium high heat, until the bottom turns golden. Turn the pieces to the other side and repeat frying until golden. Keep this aside
  2. Heat the rest of the ghee in a pan and add onions, green chilies, ginger and garlic. Saute until the raw flavor from onions disappear, for about 7 to 8 minutes.
  3. Stir in coriander, turmeric and cumin. Add tomatoes and yogurt. Mix well. Cover and cook until the tomatoes break down to a mush. The onions should completely become soft.
  4. Add carrot and saute for 2 mins, to bring out the sweet flavors.
  5. Add spinach and mustard greens. Let them steam/cook or saute until wilted & cooked. It should take you about 5 to 6 minutes.
  6. Pour water & reserve a green chili aside. Blend to a slightly coarse puree using an immersion blender or a blender. If using a blender, cool down first. If the mixture is too thick, use a splash of water. Taste test and if you want add the reserved chili & blend.
  7. Mix together saag puree and salt in the pan. Bring it to a gentle simmer and cook on a medium heat for 6 to 7 mins, or until it no more smells raw. If it is too thick to your liking, add some hot water during this process.
  8. Add garam masala, fried paneer (retain some to garnish) and sugar (if you need). Mix together very well first and then stir in the cream. Cook for another 3 to 4 minutes, until aromatic.
  9. To Temper – Add butter to a pan. Turn on the stove & regulate to low heat. Before the butter melts, add garlic and let cook for 2 minutes on a very low heat to infuse the flavors. Do not brown the garlic, add dried red chili & fry until crisp.
  10. Turn off the heat. Add hing and red chili powder or flakes. Pour this over Saag Paneer & garnish with fried paneer. Serve with Tandoori Roti or Basmati Rice. Squeeze lemon juice while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.