Loading...
Tender paneer cubes simmered in a creamy, vibrant sauce of fresh spinach and mustard greens. This wholesome North Indian classic is rich with aromatic spices and pairs perfectly with naan or roti.
For 4 servings
Blanch and Puree the Greens
Pan-Fry the Paneer
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
Tender paneer cubes simmered in a creamy, vibrant sauce of fresh spinach and mustard greens. This wholesome North Indian classic is rich with aromatic spices and pairs perfectly with naan or roti.
This punjabi recipe takes 55 minutes to prepare and yields 4 servings. At 410.22 calories per serving with 17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Masala Base (Tadka)
Combine and Simmer the Saag
Finish and Serve
Replace paneer with firm tofu (pan-fried) and use a neutral oil instead of ghee. Omit the fresh cream or use a plant-based cream like cashew or coconut cream.
Substitute paneer with 2 medium-sized boiled and cubed potatoes. Add the potatoes at the same stage as you would add the paneer.
After the dish is cooked, place a small steel bowl in the center of the saag. Add a hot piece of charcoal to the bowl, pour a few drops of ghee over it, and immediately cover the pot for 2-3 minutes to infuse a smoky aroma.
Incorporate other greens like fenugreek leaves (methi) or collard greens for a different flavor profile. Adjust quantities based on the bitterness of the greens.
Spinach and mustard greens are excellent sources of iron, crucial for blood health, while paneer provides a significant amount of calcium, essential for strong bones and teeth.
Paneer is a high-quality vegetarian protein source, vital for muscle repair, growth, and providing a feeling of fullness, which can aid in weight management.
The abundance of leafy greens makes this dish rich in dietary fiber, which promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Leafy greens are loaded with essential vitamins like Vitamin A (for vision), Vitamin C (for immunity), and Vitamin K (for blood clotting and bone health).
One serving of this Saag Paneer (approximately 250g) contains around 300-350 calories. The exact count can vary based on the amount of ghee and cream used.
Yes, Saag Paneer is a very nutritious dish. It's packed with iron, calcium, and vitamins from the leafy greens, and is an excellent source of protein from the paneer. Using ghee in moderation provides healthy fats.
'Palak' specifically means spinach, so Palak Paneer is made only with spinach. 'Saag' is a generic term for leafy greens, and traditional Saag Paneer is made with a mix, most commonly mustard greens and spinach, giving it a more complex and slightly bitter flavor.
This usually happens for two reasons: overcooking the greens during blanching, or not shocking them in ice water immediately after. Both cause the chlorophyll to break down, leading to color loss. Also, cooking the puree in an iron pot can sometimes darken the color.
Absolutely. Replace the paneer with pan-fried firm tofu, use a neutral vegetable oil or coconut oil instead of ghee, and either omit the cream or use a plant-based alternative like cashew cream for richness.
Yes, it freezes very well. It's best to freeze the saag (gravy) without the paneer, as paneer's texture can become rubbery upon thawing. When ready to eat, thaw the saag, heat it up, and add freshly pan-fried paneer.