Saag Paneer is a beloved dish in Indian cuisine that marries nutrient-rich leafy greens with creamy paneer. Its appeal lies in its rich texture, earthy flavor, and versatility, making it a must-try for anyone who enjoys exploring global cuisines.
The Basics: What Is Saag Paneer?
"Saag" refers to a variety of cooked leafy greens, such as spinach, mustard greens, or fenugreek. Paneer is a non-melting, fresh cheese common in South Asian cooking. Together, these ingredients create a wholesome dish that balances the mild, creamy richness of paneer with the slightly bitter, earthy taste of greens.
The dish is further elevated with a medley of spices, including cumin, garlic, ginger, and garam masala, lending it the signature warmth and complexity of Indian flavors.
This vibrant, creamy green curry made with fresh mustard greens (or other leafy greens) and chunks of soft paneer cheese is a beloved staple in Indian households and restaurants alike.
This recipe of Saag Paneer uses fresh mustard leaves, but you can make the same dish using either fresh spinach or fresh fenugreek leaves.
Ingredients you need for Saag Paneer
Fresh mustard leaves - You can definitely use the canned or frozen fenugreek leaves too, but the color of the curry might look more brownish as compared to how it looks when you use fresh fenugreek leaves.
Onion and garlic - You can use either red onion or white onion. Just make sure to finely chop both the onion and garlic. This is the hand pull chopper I used
Paneer - Use good quality soft paneer. You can also make it at home and here is the recipe you can try.
Spices used - Cumin seeds and fennel seeds are used in the beginning. Apart from these you also need cumin powder, coriander powder and chili powder. I personally love the flavor of fresh mustard leaves, so I keep it very minimal spiced.
For tempering at the end- I like to add a simple tempering at the end before serving. It's ghee tadka (tempering) with cumin seeds and chili powder.
If you find the taste of mustard leaves bitter, then you can add some fresh spinach while boiling the mustard leaves.
What Makes Saag Paneer So Good?
Nutritional Powerhouse: Mustard greens (or any greens used) is rich in iron, calcium, and fiber, making it a nutrient-dense base. Paneer provides a good dose of protein and healthy fats.
Flavor Harmony: The dish balances mild paneer with the slightly bitter, iron-rich sarso saag. Spices add layers of flavor without overwhelming the taste buds.
Customizable Comfort: Saag Paneer can be tweaked to your liking—add a touch of cream for indulgence, or go dairy-free with tofu and cashew cream. And if you want more heat, toss in some fresh green chilies, either finely chopped or slit in half!
Steps to prepare
1- Wash and roughly chop the mustard leaves and boil the leaves for few minutes to softened it down.
2- Finely chop the onion, garlic and green chili if using.
3- Slice the paneer into bite size cubes and fry until mild golden. I don's use any oil while frying the paneer.
4- Place a heavy bottom skillet and heat oil. Then add the cumin and fennel seeds. Once it sizzles for a few seconds, add the chopped onion and sauté for a few minutes to soften the texture of the onion.
5- Add all the spices along with salt and turmeric and cook for the few minutes, so the raw flavor of the spices are gone.
6- Blend the boiled mustard green and add it to the pan. Cook for the greens for a few minutes. Be careful as it will splatter.
7- Add the friend paneer to the pan and toss it around. Taste for salt and add more if needed. Cook the saag paneer for a few more minutes.
8- Just before serving, make a sizzling tadka (tempering) with ghee, cumin seeds and chili powder. Pour it over saag paneer and serve warm.
Serve saag paneer with regular paratha or roti or make it special by pairing it with naan
FAQs
Yes! Saag Paneer is nutrient-dense. The greens are rich in iron, vitamins, and fiber, while paneer provides protein and calcium. For a lighter version, you can replace cream with yogurt or skip it altogether.
Absolutely! Tofu is a great vegan or dairy-free alternative. Use firm tofu, and fry it lightly for the best texture.
Blanch the spinach quickly in boiling water, then immediately transfer it to ice water. This stops the cooking process and preserves the vibrant green color. Also add a tiny pinch of baking soda and it will work like a wonder.
Try more saag recipes
Saag Paneer is comfort food at its finest. It’s healthy, flavorful, and deeply satisfying. Whether you’re looking for a vegetarian main course or something to impress at your next dinner party, this dish is a surefire hit. Try making it at home, and you’ll see why it’s a staple in Indian households.
Saag Paneer
Ingredients
- 1 Bunch Fresh Mustard leaves
- 7 Oz Paneer
- 1 Medium size Red onion
- 4 Garlic cloves
- 2 Green chili
Spices
- ½ teaspoon Cumin seeds
- ½ teaspoon Fennel seeds
- ½ Tsp Salt
- ¼ teaspoon Turmeric powder
- ¼ tablespoon Cumin powder
- ¼ tablespoon Coriander powder
- ¼ tablespoon Chili powder
Instructions
- Wash the mustard greens and then roughly chop. I don't discard the stems, but if it's very hard then you can definitely discard.
- Boil the greens for 5 minutes, and then drain it. Once it's cooled down, blend it to a purée.
- Finely chop the onion, garlic and green chili.
- Dice the block of paneer into small bite size pieces and fry it until mils golden color. I fry the paneer in the pan without adding any oil. Take it off the pan.
- To the same pan, add oil and heat it. Add the cumin and fennel seeds. Let it sizzle for a few seconds.
- Scatter the chopped onion garlic and green chili and toss it around for a couple minutes to soften the onion.
- Next add all the spice powder along with salt and turmeric. Toss it around and cook for 3 minutes, or until the raw flavor of the spices are gone.
- Pour the mustard leaves purée and toss it around. Cook for a few minutes. Be careful as it may splatter.
- Add the fried paneer pieces and mix it around. Let it cook for 5 minutes for the flavor to blend it. Taste for salt and add more if needed.
- Once done, take it to a serving bowl.
- To a small pan add ghee, cumin seeds and let it sizzle. Switch off the heat and add ¼ teaspoon of chili powder. Swirl it around and add the hot ghee to the saag paneer.
- Serve saag paneer warm!
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