Saag paneer
Experience a warm, aromatic mix of spices with this saag paneer recipe. Golden-fried paneer is nestled into a lush base of spinach, mustard greens, and choy sum. The spice blend adds a lingering warmth and an earthy aroma that complements the mild cheese and peppery greens perfectly.
Ingredients
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2 tbsp
Oil
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1 tsp
Ground cumin
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1 tsp
Ground turmeric
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1 tsp
Chilli powder
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350 g
Fresh spinach
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50 g
Choy sum
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50 g
Mustard greens
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1
Large onion
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3
Garlic cloves
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3 cm
Fresh ginger
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1
Green chilli pepper
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½ tsp
Garam masala
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½
Lemon, juiced
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100 ml
Water
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Salt
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Freshly ground black pepper
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Spinach holds a surprising amount of water, so squeeze it well after blanching. Tip it into a clean tea towel and wring firmly until no more liquid drips out. This keeps the green base thick and prevents it from turning watery in the pan.
This recipe uses both chilli powder and fresh green chilli, giving a mild to medium heat that builds as it cooks. For a milder result, reduce the chilli powder or remove the seeds from the green chilli before blending. If you prefer more intensity, keep the seeds and gradually increase the amount of chilli powder to taste.
If you want a smoother texture, blend the cooked spinach, choy sum, and mustard greens before the final simmer. A hand blender or small food processor works well. This creates a velvety texture that coats the paneer more evenly, similar to the creamier versions found in restaurants.
FAQ: Questions about saag paneer
If you are looking for more details about saag paneer, you will find answers to the most common questions below, including storage, freezing, and ingredient swaps.
What is saag paneer?
Saag paneer is a traditional North Indian Punjabi dish with soft cubes of paneer in a gently spiced curry sauce made from leafy greens. Saag refers to a mixture of greens, often spinach with mustard greens, slowly cooked until tender and aromatic. The paneer is folded in at the end, adding soft, creamy bites that contrast with the rich savoury greens.
What is the difference between saag paneer and palak paneer?
The main difference between saag paneer and palak paneer lies in the greens used. Saag paneer uses a mix of leafy greens, typically spinach and mustard greens. Palak paneer, on the other hand, is made with only spinach, resulting in a smoother and more singular flavour.
Can I use frozen spinach for my saag paneer?
Yes, you can use frozen spinach for saag paneer. Allow it to thaw fully, then squeeze out all excess moisture, as frozen spinach holds more water than fresh leaves. Use the same amount as fresh spinach, but keep in mind that frozen spinach is already softened, so it should go straight into the pan with the other greens.
How long does saag paneer last in the fridge?
Saag paneer lasts for around 3 days in the fridge when kept in a sealed container. Always allow it to cool before storing, as trapped steam can create extra moisture. When you are ready to enjoy it again, reheat it slowly over a low heat, stirring carefully so the paneer stays intact and the greens heat through evenly.
Can I make saag paneer in advance?
Yes, you can make saag paneer in advance with very good results if you keep the greens and paneer apart. Prepare the green base in one pan and cook the paneer in another until golden, then let everything cool. Store both parts in separate containers in the fridge for up to 3 days. Just before eating, reheat the greens slowly and fold in the paneer carefully to retain its texture.
Can you freeze saag paneer?
Yes, you can freeze saag paneer for about 2 months, but the best results come from freezing the green base on its own. The cooked greens freeze very well and keep their structure once reheated. Paneer tends to firm up and become slightly crumbly after freezing, so it is better cooked fresh and added after reheating. Always thaw overnight in the fridge and warm slowly.
Nutritional values per serving
Energy:
130 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 3.9 g |
| Protein | 14.1 % | 4.5 g |
| Fat | 58.4 % | 8.6 g |
| Carbohydrates | 27.5 % | 8.8 g |
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Try Indian-inspired saag paneer at home
We have all tried browsing a takeaway menu or looking for something warming and flavourful that feels a little different from the everyday dishes. Saag paneer fits the bill, and it turns out to be much easier to make at home than it might seem.
This Indian-inspired recipe differs from more traditional versions by letting the natural flavours of the greens shine without the need for butter or cream. We have stripped away the long-simmering and blending phases, choosing instead to fold in the crispy paneer at the final stage.
Once you have tried this saag paneer, its close cousin, palak paneer, should be next. If you want to savour other paneer recipes, try our crispy paneer koftas in an aromatic sauce or chilli paneer, an Indo-Chinese favourite.
Incredibly crisp paneer with spinach, choy sum, and mustard greens
The foundation of saag paneer is the interplay between the velvety greens and the firm, pan-fried paneer. As the spinach and choy sum soften, they create a lush backdrop with mild, earthy and lightly sweet notes for the cheese, which remains beautifully crisp on the outside and pillowy soft within. The addition of mustard greens provides the necessary edge, offering a piquant, peppery finish that sharpens the overall flavour.
Warm, sharp, and fresh notes from chilli paste and spices
Much of the allure of this recipe lies in its intricate spice profile. It begins with the paneer itself, which is seared in a coating of cumin, turmeric, and chilli powder; the turmeric provides that iconic golden glow, while the cumin introduces an earthy note.
The chilli paste is a blend of ginger, garlic, onion, and green chillies. The ginger lends a fresh, citrusy undertone that works alongside the pungent notes of the garlic and onion, while the green chillies provide a direct, fiery heat. To round off these intense flavours, the aromatic warmth of garam masala is added to provide a nutty and earthy finish.
Because the greens and cheese are tossed together in this spice mix at the final stage, each element remains distinct and vibrant, especially after a brightening splash of lemon juice at the end.
Serve with your favourite sides
Whether you are looking for a quick dinner or building a larger Indian-inspired spread for friends and family, choosing the right sides can truly elevate your saag paneer.
Fragrant basmati rice is a fantastic choice, offering a light, neutral base that allows the spiced greens to shine. If you prefer a more aromatic touch, jeera rice is a great alternative, as its toasted cumin seeds mirror the earthy spices within the saag paneer itself.
No Indian-inspired meal is quite complete without bread for scooping. Soft, pillowy naan is perfect for gathering up the silky greens and golden paneer. And since the recipe has a little heat, raita is ideal as a side, cooling things down and bringing the flavours into balance.
Add your own touch
This saag paneer recipe is easy to adapt once you start introducing new elements. The mix of greens is an obvious place to experiment. Kale and Swiss chard add a deeper, slightly earthy flavour and a bit more bite, while beet greens bring a mild, somewhat sweet and earthy flavour.
There is also room to play with the spices. Ground coriander adds warmth and a pronounced citrus note, fennel seed introduces a delicate sweetness, and dried fenugreek leaves contribute a slightly bitter, aromatic quality that is closely associated with classic saag. These spices sit comfortably alongside the existing ones and deepen the overall taste of the dish.
Some people prefer saag paneer with a softer, richer finish. In that case, butter stirred through at the end gives the greens a smoother feel, while cream moves it closer to the versions often served in restaurants.
To get to know paneer better, dip into “What is paneer?” and the comparisons “Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”. A good read if you enjoy cooking with cheese at home.
