Saag Paneer Recipe

Blanch and cool greens

Bring a large pot of water to a rolling boil. Add a pinch of salt and the spinach (and mustard greens/fenugreek leaves if using). Blanch for 2 minutes until wilted and bright green. Immediately transfer to an ice bath to stop cooking. Drain well and squeeze out as much water as possible.

Puree greens

Roughly chop the drained greens and transfer to a blender or food processor. Add 2–3 tablespoons of water and blitz until a smooth or slightly coarse puree, depending on desired texture. Set aside.

Prepare paneer

Optional: For a firmer, lightly browned paneer, heat 1 tablespoon ghee or oil in a nonstick skillet over medium heat. Add paneer cubes and sear until golden on two or three sides, about 6–8 minutes. Remove and set on paper towel. Alternatively, use paneer as-is.

Heat the remaining 2 tablespoons ghee and 1 tablespoon butter in a heavy skillet or kadhai over medium heat. Once hot, add cumin seeds and toast until fragrant and they begin to sizzle, about 20–30 seconds.

Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and light golden, about 6–8 minutes.

Stir in the minced garlic, grated ginger, and chopped green chili. Cook for 1–2 minutes until raw aroma dissipates but do not let the garlic burn.

Add ground coriander, ground cumin, turmeric, and red chili powder. Stir and cook the spices in the fat for about 30–45 seconds to bloom their flavors.

Pour the spinach-paneer puree into the skillet and stir to combine with the onion-spice mixture. Add 1/2 cup water or broth to loosen if needed. Bring to a gentle simmer for 3–5 minutes, stirring occasionally.

Stir in salt and garam masala. Taste and adjust seasoning.

Reduce heat to low and stir in the cream or whisked yogurt gradually to avoid splitting. Simmer gently 2 minutes. If using yogurt, temper it by adding a few spoonfuls of hot saag into the yogurt first, then stir back into the pan.

Fold in the seared or fresh paneer cubes, cooking 2–3 minutes until paneer is heated through and has absorbed some flavors.

Finish with lemon juice and crushed kasuri methi (if using). Stir in the extra 1/2 tablespoon butter for a glossy finish.

Transfer to a serving dish. Serve hot with naan, roti, or steamed basmati rice. Offer extra lemon wedges and a drizzle of cream if desired.