Dinner

Saag Paneer Recipe

Name: Saag Paneer Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 4 tbsp. canola or vegetable oil; 8 oz. paneer or extra-firm tofu, cut into 1″ cubes; 1 small red onion, roughly chopped; 6 slices fresh ginger; 4 garlic cloves; 1 green serrano chile, seeds and white “vein” removed if you prefer less heat; 1 cup canned tomato sauce; 1 tbsp. ground coriander; 1 tsp. ground cumin; 1/2 tsp. cayenne pepper (1/4 tsp. for less heat); 1/4 tsp. ground turmeric; 1 tsp. kosher salt; 1 lb. baby spinach, finely chopped; 1/2 cup water; 1/2 cup heavy cream; 1/2 tsp. garam masala; Steamed white rice or naan (store-bought or homemade), for serving

Bylilan Sage June 30, 2026June 30, 2026

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Introduction

Saag Paneer is a classic Indian dish featuring creamy spinach and mildly spiced paneer cheese. This comforting curry is both flavorful and easy to prepare, making it perfect for a satisfying weeknight meal.

The dish is served on a white plate and features a creamy orange curry base mixed with dark green spinach leaves. On top of the curry, there are five square pieces of browned paneer cheese with a crispy, golden-brown crust. One piece of paneer is skewered by a gold fork, resting at the edge of the plate. To the left side of the plate, there is a folded piece of white naan bread sprinkled with small green herbs and slightly torn, showing a soft texture inside. The plate sits on a white marbled surface with a glass of amber-colored drink and a small white bowl of coarse salt nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp. canola or vegetable oil
8 oz. paneer or extra-firm tofu, cut into 1″ cubes
1 small red onion, roughly chopped
6 slices fresh ginger
4 garlic cloves
1 green serrano chile, seeds and white “vein” removed if you prefer less heat
1 cup canned tomato sauce
1 tbsp. ground coriander
1 tsp. ground cumin
1/2 tsp. cayenne (1/4 tsp. for less heat)
1/4 tsp. ground turmeric
1 tsp. kosher salt
1 lb. baby spinach, finely chopped
1/2 cup water
1/2 cup heavy cream
1/2 tsp. garam masala
Steamed white rice or naan, for serving

Instructions

Step 1: In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium heat until it shimmers. Add the paneer in a single layer and cook until brown on one side, about 2 minutes. Flip and brown the other side, about 2 more minutes. Be careful as the paneer may splatter. Transfer the paneer to a bowl filled with hot tap water to keep it soft.
Step 2: Pulse the onion, ginger, garlic, and serrano chile in a food processor until minced. Add a little water if needed to help blend.
Step 3: In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of oil over medium heat until it shimmers. Add the onion paste and cook, stirring, until it turns light brown and some sticks to the pan bottom, about 2 minutes.
Step 4: Stir in the tomato sauce, ground coriander, cumin, cayenne, turmeric, and salt. Lower the heat, cover partially, and simmer for about 8 minutes.
Step 5: Add the chopped spinach, cover, and cook until wilted, about 4 minutes. Stir in the water, cover, and simmer until the spinach lightens in color, about 15 minutes.
Step 6: Drain the paneer and add it to the spinach mixture along with the heavy cream and garam masala. Simmer, covered, stirring occasionally, for about 5 minutes more.
Step 7: Serve warm with steamed white rice or naan for a complete meal.

Tips & Variations

For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream.
Adjust cayenne and chile to control the heat level to your preference.
Using fresh spinach adds great flavor, but frozen spinach can be used in a pinch; just thaw and drain well.

Storage

Store leftover Saag Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream if the curry has thickened.