Saag Paneer

Name: Saag Paneer
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g Spinach, palak; 200g Mustard Greens, sarson; 100g Fenugreek Leaves, fresh, methi; 1 medium Onion, finely chopped; 6 cloves of Garlic, minced; 1 1/2 thumb (1-inch piece)s of Ginger, minced; 2 Green Chilies, slit; 1 tsp Cumin Seeds; 1 1/2 tsp Ground Coriander; 1/2 tsp Turmeric Powder; 1 tsp Kashmiri Red Chili Powder; 1 1/2 tbsp Makki Ka Atta, fine cornmeal; 2 tbsp Ghee; 1 1/2 tsp Salt, or to taste; 250ml Water; 400g Paneer, cut into 2 cm cubes; 1 tbsp Oil, for frying; 1 tsp Garam Masala; 1 tsp Kasuri Methi, crushed; 1 tbsp Ghee, or unsalted butter; 1 tsp Lemon Juice

Saag Paneer is a rich, comforting North Indian classic — vibrant, slow-simmered greens melded with warm spices and studded with golden paneer cubes. Velvety and slightly smoky, this dish balances earthy mustard greens with tender spinach and a hint of fenugreek, finished with a buttery drizzle of ghee and a squeeze of lemon to brighten every bite.

Saag Paneer is a rich, comforting North Indian classic — vibrant, slow-simmered greens melded with warm spices and studded with go... Show more

Traditional Indian Recipe

Health Grade

A+ · Excellent

Time

1 hr

Price

2,73 €

Calories

542 kcal

vegetarian

low calorie

healthy

nutritious

Method

Wash the greens

Rinse Spinach, Mustard Greens, and Fenugreek Leaves in several changes of water, swishing out any grit from the leaves and stems. Lift them into a colander and let them drain well so the saag cooks up thick instead of watery.

Prep the aromatics

Finely chop Onion, mince Garlic and Ginger, slit Green Chilies, and cut Paneer into 2 cm cubes if it isn't already. Pat the paneer dry and keep everything in separate bowls so the cooking moves quickly.

Cook the saag

Set a pot over medium heat and melt Ghee. Add Cumin Seeds and let them sizzle for 20 seconds until fragrant, then stir in the onion and cook for 5 minutes until soft and lightly golden. Add the garlic, ginger, and chilies, and cook for 1 minute more, just until the raw smell fades. Sprinkle in Ground Coriander, Turmeric Powder, Kashmiri Red Chili Powder, and Makki Ka Atta, stirring for 30 seconds so the spices bloom and the cornmeal loses its raw taste. Add the drained greens, Water, and Salt, stirring until the leaves collapse. Cover and simmer for 10 minutes, stirring once or twice, until the greens are very tender and the mixture looks deep green and silky.

Blend the saag

Take the pot off the heat and blend the saag with an immersion blender until mostly smooth but still a little textured. If it looks too thick to move, loosen it with a spoonful or two of the cooking liquid, then blend again until it coats the spoon.

Fry the paneer

While the saag rests, heat Oil in a skillet over medium heat. Add the paneer cubes in a single layer and fry for 2 minutes per side, turning carefully, until the edges are lightly golden and the centers are still soft. Transfer them to a plate.

Finish and serve

Return the saag to low heat and stir in Garam Masala, Kasuri Methi, the fried paneer, and the remaining ghee. Turn off the heat, add Lemon Juice, and fold gently so the sauce stays bright. Taste and adjust the salt if needed, then let it sit for 1 minute before spooning into bowls.