Authentic Saag Paneer Recipe – A Classic Indian Delight
A traditional Saag Paneer made with fresh spinach, aromatics, and golden-fried paneer cubes. Creamy, comforting, and rooted in classic Indian flavors—perfect with roti, naan, or rice.
Prep Time
20 min
Cook Time
30 min
Serving
4
Difficulty
Easy
This dish blends blanched spinach with ginger, garlic, and green chilies to create a silky saag base. Paneer is lightly pan-fried for texture, then simmered in a spiced masala. Cream or yogurt adds richness, but the recipe holds up even without dairy additions beyond paneer.
Ingredients
- Spinach Paste
- 500g fresh spinach, washed and blanched
- 2–3 green chilies
- 1-inch ginger
- 4–5 garlic cloves
- Curry
- 250g paneer, cubed
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 1/2 cup cream or yogurt (optional)
- Fresh coriander leaves for garnish
Nutritional Information
- Calories: 380 kcal
- Protein: 18 g
- Carbohydrates: 14 g
- Fat: 28 g
- Fiber: 4 g
- Sodium: 450 mg
Directions
1. Make spinach paste
- Blanch spinach 2–3 minutes, shock in cold water, squeeze well, and blend with green chilies, ginger, and garlic into a smooth paste.
2. Pan-fry paneer
- Heat 1 tbsp oil/ghee, fry paneer cubes until golden, and set aside.
3. Build the curry base
- Heat remaining oil/ghee.
- Add cumin seeds; when they splutter, add onions and sauté until golden.
- Add tomatoes and cook until soft and oily.
- Add coriander powder, turmeric, red chili, and salt; cook 1–2 minutes.
4. Add spinach
- Mix in spinach paste and cook 5–7 minutes
5. Finish
- Stir in cream or yogurt (optional). Add paneer and simmer a few minutes.
6. Garnish & serve
- Top with fresh coriander. Serve hot with roti, naan, or rice.
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