Creamy, spiced, and deeply comforting — Saag Paneer is a beloved North Indian dish where tender cubes of paneer (Indian cottage cheese) are simmered in a luscious blend of leafy greens, garlic, ginger, and warming spices. It’s earthy, vibrant, and incredibly satisfying.
Origin Authentic Saag Paneer
Hailing from the Punjab region, Saag Paneer is a staple of winter meals in Indian households. Traditionally made with mustard greens (sarson), modern versions often combine spinach, fenugreek, and other greens for flavor and availability. It’s usually served with makki di roti or hot naan.
What I Love About This Recipe
The combination of fresh greens and rich paneer creates a beautiful harmony of textures and flavors. The greens are deeply savory and spiced, while the paneer stays mild and soft — making every bite hearty yet refreshing.
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Authentic Saag Paneer
Course: Recipes4
servings30
minutes40
minutes350
kcalIngredients
200g paneer, cut into cubes
1 tbsp ghee or neutral oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp cumin seeds
½ tsp turmeric
½ tsp garam masala
Salt, to taste
1 small tomato, chopped (optional)
1–2 tbsp cream or yogurt (optional, for richness)
Butter, for finishing (optional)
Directions
- Bring a large pot of water to a boil. Add spinach, mustard greens, and fenugreek. Cook for 2–3 minutes until wilted.
- Drain and rinse under cold water. Blend the greens with green chili, garlic, and ginger to form a coarse purée. Set aside.
- Lightly pan-fry paneer cubes in a bit of oil or ghee until golden on all sides. Set aside on a paper towel.
- Heat ghee in a pan. Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in garlic, turmeric, and garam masala. Add tomato if using and cook until soft.
- Add the blended greens to the pan. Stir well and simmer for 10–15 minutes. Add a splash of water if too thick.
- Stir in cream or yogurt, and adjust salt to taste.
- Gently add the paneer and simmer for 2–3 more minutes.
- Top with a dab of butter if desired. Serve hot with naan, roti, or steamed basmati rice.
Notes
- Authentic saag is often coarsely blended, not fully pureed.
- You can substitute tofu for a vegan version.
- Letting the saag sit for a few hours or overnight improves the flavor.
