Today I am sharing a very famous authentic Indian spinach curry recipe with you – Saag Paneer. It is a protein-rich and healthy vegetarian curry made with lots and lots of spinach, basic Indian spices and paneer ( Indian cottage cheese). You could really finish the entire bowl on its own but I highly recommend pairing it with roti, naan, or steamed rice.
Did I say Paneer??? I grew up eating this Indian cheese. It is a fantastic protein option for vegetarians. If you are into the low carb or keto diet, then this is your jam! Furthermore, Paneer, the most amazing cheese in the world that doesn’t melt while cooking. Steam it, grill it or sautee it. This stuff is freaking good!
I love how I can add cubes of paneer to about anything and everything, and indulge in it every day!!! Are you curious?? I think you need some more dinner inspirations using paneer.
How about trying my super simple Badami Paneer as well as Paneer Lababdar recipe for your next meal? And of course, this Saag Paneer too. Because I like to cook healthy meals which are stupidly simple to put up, don’t you?
Ok so what is Saag Paneer?
Saag refers to any leafy greens in Hindi and Paneer is the famous Indian Cottage Cheese.
Today I am sharing a recipe using palak aka spinach. The pre-washed spinach or baby spinach packets are a savior when I am pressed on time. Frozen spinach works well too.
Spinach is cooked with onion, ginger, garlic, green chilies, and Indian spices. Ghee or butter aka Makhan is the preferred fat here. Oil is not recommended.
If you are into Kale then try my Kale saag with chickpea and tofu.
We never get bored of this spinach paneer curry. It’s one of our favorite dishes to eat at home a well as order at a North Indian restaurant!
Difference between Saag Paneer and Palak Paneer
It is true that both mean the same but there is a slight variation in the process.
Spinach Saag is more rustic. All ingredients including spinach are chopped and cooked. It has a bit coarser texture where greens are wilted but not silky smooth.
Whereas in Palak Paneer, Spinach is steamed and blanched. Then it is turned into a puree and cooked further with spices. It’s a smoother gravy as compared to the saag.
Now don’t get nervous when I say you need to do a lot of chopping. I am sharing an easy trick to get preparations done under 5 minutes.
Try this simple hack that will save you time
- Instead of chopping the onion, green chilies, garlic, ginger & spinach with a knife, like it’s done traditionally, I use a food processor to chop everything.
- Boom!!! My prep time is cut down massively. So convenient!
- The insanely simple process
- Crush everything in a food processor.
Step by step making of Saag Paneer
Dump it in the pan with basic Indian spices. Then put a lid on the top and let it simmer.
After few minutes stir in yellow corn flour aka Makki ka atta slurry to thicken the saag.
I finish it off with a splash of milk and heavy cream. (Totally optional but lush). Just like you get at a restaurant.
And not to forget roasted kasoori methi. Aah perfection!
The base is ready.
Preparing paneer for the curry
Homemade paneer is the best option, but it is not always feasible to make it.
Paneer found at Indian stores in the United States is a very hard, thick block.
To soften it, cut it into cubes and place it in hot water for 10 minutes.
Drain and use it as desired.
You may choose to fry paneer as I did or steam and add it to the saag.
Some paneer brands that I like using are Verka, Haldiram and Gopi paneer.
Important tips to note –
Adding a dollop of ghee towards the end brings out the flavor even more.
Do not skip lots of lemon juice just before serving.
Customize Saag for an everyday meal!
This spinach curry forms a delicious base for your favorite add ons.
I mean Paneer is great but you can swap it with tofu.
Bored with the above, then you can swap it with steamed veggies, toss in some cooked chickpeas, boiled potatoes.
Isn’t that great!!! I call it my master Indian green curry sauce.
Possible substitutions
- Use mustard oil instead of ghee.
- I have used approx 8 cups packed spinach leaves.
- You can use frozen spinach too.
- Makki ka atta is masa harina in English.
- Swap Makki atta/cornflour with 1 tablespoon cashew paste.
- Use 1 tablespoon garlic paste for fresh garlic.
- Use ½ tablespoon ginger pate for fresh ginger.
- Bell peppers are completely optional.
Storing and freezing instructions
- You can make this Indian spinach curry ahead of time.
- Saag paneer makes great leftovers. Stays well in the fridge for up to 2 days.
- Freeze the curry without paneer in a freezer-safe container for up to 3 months.
Looking to add more spinach in your diet?
Try these Indian Spinach recipes
For a special occasion add an amazing Indian dessert on the side like –
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Pin this recipe for future reference
Looking for a Vegan version of Saag Paneer?
Try my Instant Pot Saag Paneer Tofu
Convert this recipe into restaurant-style Saag Paneer
Simply swap the yellow cornflour with 2 tablespoons of cashew paste. Add 2-3 tablespoons more milk to adjust the consistency.
Making this curry Keto and low carb friendly
Just swap the cornflour with almond flour and 1 tablespoon extra cream
Skip the green bell peppers too. You can add some broccoli or cauliflower.
Some Spinach Masterpieces coming your way!
Red Velvet Savory Crepes Florentine
How to make authentic Saag Paneer
Saag Paneer (Indian Spinach Recipe)
Ingredients
- 10 oz / 255 grams spinach leaves
- 1 small red onion quartered
- ½ cup green bell peppers cubed (optional)
- 4-5 cloves garlic peeled
- 1 ” knob fresh ginger
- 3-4 green chilies or to your taste
- 2 tablespoons ghee divided
- ⅓ rd cup milk OR more to adjust the consistency
- ⅓ rd cup water
- 1 tablespoon Makki ka atta yellow corn flour (See notes)
- 2 tablespoon cream optional
- Freshly squeezed lemon (do not skip)
Spices needed
- ½ teaspoon cumin seeds
- Pinch of hing
- ¼ teaspoon turmeric
- 1 teaspoon kitchen king OR garam masala
- 1 teaspoon kasoori methi crushed
For frying Paneer
- 10 oz / 285 grams paneer cut into cubes
- 1 tablespoon oil
- Pinch of salt
- Pinch of turmeric
Instructions
- Process onion, ginger, garlic, and green chilies in the food processor by pulsing a few times.
- Heat 1.5 tablespoons ghee in a pan, once warm add cumin and hing.
- Add the prepared onion paste and cook for 2 minutes on medium to low flame.
- Meanwhile, process the spinach.
- If you have a small processor, crush spinach in batches.
- Now add bell peppers to the pan and stir well.
- Add the minced spinach and water.
- Stir well and add turmeric and kitchen king masala.
- Give it a stir, cover, and cook for 4 minutes on medium heat.
- Meanwhile heat ghee in a non-stick pan. Once warm add the paneer cubes, turmeric, and salt.
- Cook on high flame tossing the paneer every 30 seconds until they are crisp on the outside.
- Switch off the flame and keep aside.
- Now back to the saag.
- Uncover and mix well.
- Add the cornflour to the milk to make a paste.
- Now pour this paste into the spinach curry and stir well.
- Cook covered on low heat for 5 minutes, stirring occasionally in between.
- Add salt, cream, and kasoori methi and cook for an additional 1 minute.
- Give it a taste check and adjust seasoning if needed.
- Now stir in ½ tablespoon of ghee and mix well.
- You can add the paneer to the saag or serve it warm on the top just before eating.
- Don’t forget to squeeze a generous amount of lemon juice towards the end.
- Enjoy it with roti, naan, rice, or pulao.
Notes
Important tips to note –
Adding a dollop of ghee towards the end brings out the flavor even more. Do not skip lots of lemon juice just before serving.Possible substitutions
- Use mustard oil instead of ghee.
- I have used approx 8 cups packed spinach leaves.
- You can use frozen spinach too.
- Makki ka atta is masa harina in English.
- Swap Makki atta/cornflour with 1 tablespoon cashew paste.
- Use 1 tablespoon garlic paste for fresh garlic.
- Use ½ tablespoon ginger pate for fresh ginger.
- Bell peppers are completely optional.
Customize Saag for an everyday meal!
This spinach curry forms a delicious base for your favorite add ons. I mean Paneer is great but you can swap it with tofu. Bored with the above, then you can swap it with steamed veggies, toss in some cooked chickpeas, boiled potatoes. Isn’t that great!!! I call it my master Indian green curry sauce.Storing and freezing instructions
- You can make this Indian spinach curry ahead of time.
- Saag makes great leftovers. Stays well in the fridge for up to 2 days.
- Freeze the curry without paneer in a freezer-safe container for up to 3 months.
Convert this recipe into restaurant-style Saag Paneer
Simply swap the yellow cornflour with 2 tablespoons of cashew paste. Add 2-3 tablespoons more milk to adjust the consistency.Making this curry Keto and low carb friendly
Just swap the cornflour with almond flour and 1 tablespoon extra cream Skip the green bell peppers too. You can add some broccoli or cauliflower.Nutrition
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