Terumi Morita
September 8, 2025·Recipes·1 min read · 222 words

Saag Paneer

Combining spinach and paneer creates a nutritious, flavorful dish with a creamy texture.

Contents（5項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Common mistakes
  4. 04What to look for
  5. 05Chef's view
A vibrant green saag paneer served in a traditional bowl.
RecipeIndian
Prep15m
Cook20m
Serves4 portions
LevelEasy

Ingredients

  • 500g fresh spinach
  • 200g paneer, cubed
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • 2 tbsp oil
  • Salt to taste
  • 1/4 cup cream (optional)
  • Fresh coriander for garnish

Steps

  1. Blanch the spinach in boiling water for 2 minutes, then cool and blend into a smooth paste.

  2. Heat oil in a skillet, add cumin seeds, and sauté until they crackle.

  3. Add onions and cook until golden brown, then stir in ginger-garlic paste and green chilies.

  4. Add tomatoes, cook until soft, then mix in the spinach paste and simmer.

  5. Add paneer cubes and garam masala, cook for 5 minutes, then stir in cream if using.

  6. Garnish with fresh coriander and serve hot with naan or rice.

Tools you'll want

    See the full kit on the Recommended page →

    Why this works

    Cooking spinach at high temperatures briefly preserves its vibrant color and nutrients. Blanching softens the leaves, allowing for a smooth puree that retains flavor. The addition of cream enriches the sauce, balancing the earthiness of spinach. Paneer absorbs the flavors of the spices, enhancing its creamy texture.

    Common mistakes

    Overcooking the spinach can lead to a dull color and loss of nutrients. Keep the blanching time short.
    Using too much water when blending can thin the sauce excessively; aim for a thick consistency.
    Neglecting to season during cooking may result in a bland dish; salt enhances flavors throughout the process.
    Not browning the onions sufficiently can lead to a lack of depth in flavor; cook until they are golden.

    What to look for

    • A vibrant green color in the sauce indicates freshness.
    • The paneer should be soft and not overly chewy.
    • The aroma of spices should be pronounced but not overpowering.
    • A creamy texture in the sauce without excessive liquid.

    Chef's view

    Saag paneer represents the essence of North Indian cuisine, blending fresh greens with dairy. This dish has roots in Punjabi traditions, where dairy is celebrated. The technique of blending and simmering allows for a rich, harmonious flavor profile. Each ingredient plays a vital role, creating a comforting meal that celebrates simplicity and nutrition.