Saag Paneer is one of my favorite Indian dishes—it consists of various spices, garlic, ginger, onions and cubes of fried paneer, all simmered in a spinach gravy. It is H-E-A-V-E-N. Nothing screams comfort more than a plate of warm Saag Paneer with a side of steamy rice and fresh naan or roti.
Oooooooff.
If you’re not familiar with paneer, paneer is a firm, fresh Indian cheese that does not melt. It’s a great source of high-quality protein and one of the many stars in this dish. The paneer is marinated in a blend of beautifully fragrant spices and oil, then it’s fried until golden before it’s off to simmer in a vibrant spinach gravy before plating.
I’m telling you, not only is this dish the most beautiful shade of green, but there are just so many level of flavors layered in this dish that make it just so damn good. So excited for you to try it!
How to Make Saag Paneer:
- In a medium-sized mixing bowl, combine the turmeric, cayenne, cumin, salt and grapeseed oil, mixing thoroughly.
- Add the cubed paneer to the bowl and toss in the marinade until thoroughly coated. Set aside in the fridge (or allow to marinate for up to 24 hours).
- In a medium-sized saucepan sauté the onion in 1½ tbsp of grapeseed oil for about 2 minutes, or until lightly browned. Then add the garlic and ginger and sauté for 1 minute, stirring constantly so that they don’t burn. Next add the spinach and sauté for 2 additional minutes or until the spinach is fully wilted.
- Transfer the onion, garlic, ginger and spinach to a blender, along with ½ cup of water and the butter. Pulse the blender about 5-8 times – we want the consistency to resemble a thick gravy but we still want to have some texture and see small flecks of spinach!
- In the same saucepan we used earlier, add another 1½ tbsp of the grapeseed oil over medium heat and add the marinated cubed paneer to pan fry. Fry for about 4-5 minutes or until slightly golden brown on all sides. Remove from the saucepan and set aside.
- Add the remaining grapeseed oil to the saucepan and heat through the garam masala for about 1 minute, allowing the flavor to bloom.
- Then pour in the spinach mixture and bring it to a boil. Simmer on medium-low heat for about 5 minutes.
- While this is simmering, use 1¼ cup water to rinse off the marinade used for the paneer in the mixing bowl and the spinach mixture in the blender and add it to the saucepan. Stir and continue to simmer until the full 5 minutes are up.
- Remove the saucepan from the heat and add the plain yogurt to the saucepan a few tbsps at a time while mixing thoroughly. Repeat until all the yogurt is used.
- Return the saucepan to medium heat and add in the paneer, salt, pepper and chicken bouillon. Allow this to simmer for an additional 5 minutes, stirring every so often.
- Check for additional seasoning and serve with rice, naan and/or roti!
Saag Paneer & Tricks
- Feel free to experiment with different green if you don’t have spinach! A couple of great options include, but are not limited to: kale, mustard greens, collard greens and swiss chard.
- Serve alongside a bed of white rice, biryani, naan and/or roti.
- Store leftovers in an airtight container in the fridge for up to 3 days, or in a plastic airtight container in the freezer for up to 4-5 months.
Other comforting recipes you’ll love—
Chicken Birria (Birria de Pollo)
4-Ingredient Creamy Mashed Potatoes
Apple Tarte Tatin with Candied Walnuts
If you make this Saag Paneer, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
PrintWith ImageWithout Image
How to Make Saag Paneer
Servings: 4
Author: Stephanie Alvarado
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Saag Paneer is one of my favorite Indian dishes—cubes of fried paneer, a beautiful blend of spices, fresh garlic, ginger and onion, all simmered in a silky spinach gravy.
Ingredients
- ½ tsp turmeric
- ½ tsp cayenne
- 1 tsp salt
- ½ tsp ground cumin
- ¼ c grapeseed oil
- 12 oz paneer, cut into 1 inch cubes
- 1 medium white or yellow onion, sliced
- About ½ inch knob of fresh ginger, chopped
- 4 garlic cloves, roughly chopped
- 5 oz spinach
- ½ cup of water
- ¼ c of butter
- ½ tsp garam masala
- 1¼ cup water
- ½ cup plain yogurt
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- ½ tsp chicken bouillon
Instructions
- In a medium-sized mixing bowl, combine the turmeric, cayenne, cumin, salt and grapeseed oil, mixing thoroughly.
- Add the cubed paneer to the bowl and toss in the marinade until thoroughly coated. Set aside in the fridge (or allow to marinate for up to 24 hours).
- In a medium-sized saucepan sauté the onion in 1½ tbsp of grapeseed oil for about 2 minutes, or until lightly browned. Then add the garlic and ginger and sauté for 1 minute, stirring constantly so that they don’t burn. Next add the spinach and sauté for 2 additional minutes or until the spinach is fully wilted.
- Transfer the onion, garlic, ginger and spinach to a blender, along with ½ cup of water and the butter. Pulse the blender about 5-8 times – we want the consistency to resemble a thick gravy but we still want to have some texture and see small flecks of spinach!
- In the same saucepan we used earlier, add another 1½ tbsp of the grapeseed oil over medium heat and add the marinated cubed paneer to pan fry. Fry for about 4-5 minutes or until slightly golden brown on all sides. Remove from the saucepan and set aside.
- Add the remaining grapeseed oil to the saucepan and heat through the garam masala for about 1 minute, allowing the flavor to bloom.
- Then pour in the spinach mixture and bring it to a boil. Simmer on medium-low heat for about 5 minutes.
- While this is simmering, use 1¼ cup water to rinse off the marinade used for the paneer in the mixing bowl and the spinach mixture in the blender and add it to the saucepan. Stir and continue to simmer until the full 5 minutes are up.
- Remove the saucepan from the heat and add the plain yogurt to the saucepan a few tbsps at a time while mixing thoroughly. Repeat until all the yogurt is used.
- Return the saucepan to medium heat and add in the paneer, salt, pepper and chicken bouillon. Allow this to simmer for an additional 5 minutes, stirring every so often.
- Check for additional seasoning and serve with rice, naan and/or roti!
Nutrition Facts
Calories
522.47
Fat (grams)
46.14
Sat. Fat (grams)
19.95
Carbs (grams)
10.22
Fiber (grams)
1.58
Net carbs
8.64
Sugar (grams)
5.37
Protein (grams)
18.79
Sodium (milligrams)
2003.41
Cholesterol (grams)
90.94
Similar Recipes
Lamb Stew
Pollo Encebollado
main dishes, indian
main dishes
indian
Did you make this recipe?
Tag @thisisavocado_ on Instagram and hashtag it #thisisavocado
Created using The Recipes Generator
