Saag Paneer

Name: Saag Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g mustard leaves (washed, roughly chopped); 250 g spinach (washed, roughly chopped); 250 g paneer (cut into 1-inch cubes); 1 tbsp ghee (for frying paneer); 1 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 1 inch ginger (peeled, finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, chopped); 0.5 tsp salt; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tbsp corn flour (dissolved in 2 tbsp water); 2 tbsp water (for dissolving corn flour)

RATING

4.6/5(187)

TASTE SCORE

9/10

A beloved North Indian classic featuring soft paneer cubes bathed in a vibrant, mildly spiced greens puree. The blend of mustard leaves and spinach gives it a rustic, earthy character that pairs beautifully with hot rotis or naan. A comforting dish that tastes even better the next day.

PREP

15m

COOK

30m

SERVES

1 KATORI

304 cal

SERVINGS

METHOD · 7 STEPS

boil · ~3 min
Blanch the greens.
1.Bring a large pot of water to a rolling boil.
2.Add mustard leaves and spinach. Blanch for 2 minutes until wilted but still bright green.
3.Immediately transfer greens to a bowl of ice-cold water to stop cooking.
4.Drain well and blend to a coarse puree without adding extra water.
TIPDon’t skip the ice bath — it locks in the vibrant green colour.
fry · ~5 min
Pan-fry the paneer cubes.
1.Heat 1 tablespoon ghee in a non-stick pan over medium heat.
2.Add paneer cubes in a single layer and fry until golden spots appear on all sides.
3.Transfer fried paneer to a bowl of warm water to keep it soft.
TIPSoaking fried paneer in warm water stops it from turning rubbery.
temper · ~7 min
Make the tempering.
1.Heat the remaining 1 tablespoon ghee in a heavy-bottomed pan over medium heat.
2.Add cumin seeds and let them crackle for 30 seconds.
3.Add chopped onion and sauté until golden brown.
saute · ~6 min
Build the masala base.
1.Add chopped ginger, garlic, and slit green chilies. Sauté for 1 minute until fragrant.
2.Add chopped tomatoes, salt, turmeric powder, and coriander powder.
3.Cook until tomatoes soften and the ghee separates slightly, about 5 minutes.
TIPCook the tomatoes well — raw tomato taste will ruin the dish.
simmer · ~10 min
Combine greens and simmer.
1.Add the pureed greens to the pan and stir well to combine.
2.Add the corn flour slurry and mix thoroughly.
3.Simmer uncovered on low heat for 10 minutes, stirring occasionally.
TIPThe corn flour helps the puree cling to the paneer instead of separating.
mix · ~3 min
Add paneer and finish.
1.Drain the paneer cubes from warm water and gently fold them into the simmering saag.
2.Sprinkle garam masala on top and cook for 2 more minutes.
3.Turn off the heat and let it rest covered for 5 minutes.
garnish
Garnish with julienned ginger and serve hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the mustard leaves and spinach for exactly 2 minutes to preserve their vivid green color.
2
After frying, soak paneer cubes in warm water to keep them soft and prevent rubberiness.
3
Cook the tomato-onion masala until ghee visibly separates to eliminate raw tomato taste.
4
Use a coarse puree rather than a fine one for a more rustic, authentic saag texture.
5
Simmer the saag uncovered for 10 minutes to allow excess moisture to evaporate and concentrate flavors.
6
Add the corn flour slurry just after the greens to help the puree cling to the paneer cubes.
7
Rest the finished dish covered for 5 minutes off heat so flavors meld and paneer absorbs the gravy.
8
For best flavor, make saag paneer a day ahead—it tastes even better after an overnight rest.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with firm tofu (pressed and pan-fried) and use coconut oil or neutral oil instead of ghee for a fully plant-based version that retains the creamy, rich texture.

high protein

High-protein

Boost protein by adding 100g of roasted chickpea flour (besan) slurry along with the greens, or fold in boiled, crumbled soy chunks for extra heft.

low oil

Low-oil

Pan-fry paneer in a non-stick pan with just a spritz of oil, and sauté the masala in 1 teaspoon of ghee instead of 2 to cut fat without sacrificing flavor.

spinach swap

Spinach-swap

Replace half the mustard leaves with fenugreek leaves (methi) for a subtly bitter, nutty flavor profile that pairs beautifully with the paneer.

jain

Jain

Omit onion and garlic, use asafoetida (hing) in the tempering, and replace tomatoes with a pinch of dry mango powder (amchur) for a Jain-friendly version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron and Folate

Mustard leaves and spinach are excellent sources of plant-based iron and folate, which support healthy red blood cells and energy levels.

✓

Good Source of Calcium

Paneer (cottage cheese) provides a generous amount of calcium, which is essential for strong bones and teeth.

✓

Packed with Antioxidants

The combination of greens, turmeric, and ginger delivers a range of antioxidants that help combat oxidative stress and support overall wellness.

✓

Low in Carbs, High in Protein

With paneer as the primary protein source and minimal carbohydrates from greens, this dish fits well into low-carb or balanced meal plans.

QUESTIONS?

Frequently asked questions

Yes, you can use 500g of spinach alone, but the dish will lose its characteristic earthy bitterness. Add a pinch of dry fenugreek leaves (kasuri methi) to compensate.