Saag Paneer
Paneer in a silky spiced spinach gravy.
Ingredients
- 300 g Paneer
- 500 g Spinach
- 1 Onion
- 1 Ginger
- 4 cloves Garlic
- 2 Chili
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 60 ml Heavy cream
- 3 tbsp Ghee
- 1 tsp Salt
- 240 g Basmati rice
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Finely chop the onion, ginger, garlic, and chili.
- Blanch the spinach in boiling water until just wilted and bright green, then drain.
- Blend the blanched spinach to a smooth purée.
- Crackle the cumin seeds in the ghee over medium heat, then add the onion, ginger, garlic, and chili and fry until soft and golden.
- While the aromatics fry, cube the paneer.
- Stir in the spinach purée and salt and simmer gently, then fold in the paneer and cream and warm through.
- Stir in the garam masala off the heat.
- Serve with naan or rice.
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About Saag Paneer
Saag Paneer is a North Indian classic of soft cheese cubes suspended in a silky, spiced greens gravy, and this version keeps to the smooth, spinach-forward style many home cooks know and love. The spinach is blanched just until bright green and then puréed, which locks in its vivid color and gives the sauce its characteristic velvety body rather than a stringy or dull one. Cumin seeds crackled in ghee start the base, followed by onion, ginger, garlic, and chili fried until soft and golden to build the aromatic foundation. A little cream folded in at the end enriches the greens and mellows their edge.
The paneer is the point of contrast: mild, firm, and faintly milky, it soaks up the spiced spinach around it while holding its shape and providing a satisfying, low-carb protein. Finishing with garam masala off the heat keeps that warm spice blend fragrant rather than cooked-out. It's comforting, gently spiced, and rich without being heavy, and it belongs at the table alongside warm naan for scooping or plain rice to balance the greens. Fold the paneer in near the end and warm it through gently, so it stays tender rather than rubbery.
Saag Paneer: frequently asked questions
What's the difference between saag paneer and palak paneer?
Palak paneer is made specifically with spinach (palak), so its sauce is a smooth, purely spinach-based green gravy studded with paneer cubes. Saag paneer is broader: "saag" refers to leafy greens generally, so it can blend spinach with mustard greens, fenugreek (methi), amaranth, or other greens, giving a more robust, sometimes textured and earthier flavor. In short, all palak paneer is a type of saag paneer, but saag paneer is not always palak paneer.
How many calories are in Saag Paneer?
A serving has about 647 calories — 22.9g protein, 61.5g carbs, 35g fat, 4.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Saag Paneer gluten-free?
Based on its ingredients, Saag Paneer has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Saag Paneer dairy-free?
Not as written — it uses Paneer, Heavy cream, Ghee. Swapping those for a plant-based alternative makes it dairy-free.
How many servings does Saag Paneer make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.