Description
Saag Paneer is a classic Indian dish featuring creamy, spiced spinach cooked with golden-brown cubes of paneer cheese. This comforting recipe balances aromatic spices with fresh spinach and rich cream, making it a flavorful vegetarian main course perfect for serving alongside steamed rice or warm naan bread.
Ingredients
Scale
For the Paneer
- 4 tbsp. canola or vegetable oil
- 8 oz. paneer or extra-firm tofu, cut into 1” cubes
For the Spinach Curry
- 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
To Serve
- Steamed white rice or naan (store-bought or homemade), for serving
Instructions
- Brown the Paneer: In a large nonstick or cast-iron skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add the paneer cubes in a single layer and cook for about 2 minutes until golden brown on one side. Flip and cook for another 2 minutes until browned on the other side. Be cautious of splattering oil. Transfer the browned paneer to a bowl with hot tap water to keep it soft while you prepare the curry.
- Prepare the Aromatic Paste: Pulse the chopped red onion, fresh ginger slices, garlic cloves, and serrano chile in a food processor until finely minced. Add a small amount of water if needed to facilitate blending into a paste.
- Sauté the Aromatics: In a large Dutch oven or heavy saucepan, heat the remaining 2 tablespoons of oil over medium heat until shimmering. Add the onion-ginger-garlic-chile paste and cook for about 2 minutes, stirring frequently, until it turns light brown and some paste begins to stick to the bottom of the pan, developing deeper flavor.
- Add Spices and Tomato Sauce: Stir in the canned tomato sauce, ground coriander, ground cumin, cayenne pepper, turmeric, and kosher salt. Reduce the heat to low and let the mixture simmer, partially covered, for about 8 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Cook the Spinach: Add the finely chopped baby spinach to the pot and cover. Cook until the spinach wilts, about 4 minutes. Then stir in 1/2 cup water, cover again, and simmer gently for about 15 minutes until the spinach turns a pale green color and the mixture thickens more.
- Combine Paneer and Finish: Drain the paneer from the water and add it to the spinach curry along with the heavy cream and garam masala. Continue to simmer, covered, stirring occasionally for about 5 minutes, allowing the flavors to blend and the sauce to become creamy.
- Serve: Remove from heat and serve the saag paneer warm alongside steamed white rice or naan bread for a satisfying meal.
Notes
- For a vegan option, substitute paneer with extra-firm tofu and use coconut cream or cashew cream instead of heavy cream.
- Adjust the heat level by reducing or increasing the amount of serrano chile and cayenne pepper according to taste.
- Soaking the cooked paneer in hot water helps prevent it from becoming too firm or chewy in the curry.
- Fresh baby spinach is recommended for best texture and flavor, but you can substitute frozen spinach if pressed for time—just thaw and drain well before cooking.
- Serve with basmati rice or warm naan to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Saag Paneer, Indian curry, spinach and paneer recipe, vegetarian Indian dish, creamy spinach curry, paneer recipe
