Saag Paneer Recipe

Bring milk to simmer

Pour 2000 ml whole milk into a large, heavy-bottomed pot. Heat over medium heat, stirring occasionally to prevent scorching. Bring the milk just to a gentle simmer (small bubbles around the edge) — do not let it boil over.

Curdle the milk

Once simmering, reduce heat to low. Add 60 ml fresh lemon juice (or vinegar) gradually while stirring gently. Milk will begin to curdle and the whey (liquid) will separate. If separation is incomplete after 1–2 minutes, add another 1–2 tbsp lemon juice. Turn off heat.

Strain and rinse curds

Line a large sieve with a double layer of cheesecloth or a thin clean kitchen towel. Pour the curdled milk through the cloth to collect the curds. Rinse the curds briefly under cold running water to remove any residual lemon/vinegar flavor and to cool them down.

Press the paneer

Draw the cheesecloth edges together and twist to remove excess whey. Fold into a compact bundle, place on a flat surface, put a heavy pan or a weight on top, and press for 30–45 minutes until firm. For a denser paneer, press up to 1 hour. After pressing, unwrap and cut into 2–3 cm cubes.

Optional pan-fry paneer

Heat 3 tbsp oil in a nonstick skillet over medium-high heat. Add paneer cubes in a single layer and fry until golden brown on all sides (about 2–3 minutes per side). Remove and drain on paper towel. Set aside for adding to the saag.

Season paneer

Lightly sprinkle the paneer cubes with the 1 tsp salt used for the paneer (if not added to the milk earlier). Set aside.

Prepare spinach and aromatics

Wash the 900 g fresh spinach thoroughly and remove any thick stems. Roughly chop if large. Finely chop 1 medium onion, mince 6 garlic cloves, grate 2 tbsp fresh ginger, finely chop 2 green chilies, and roughly chop 1 medium tomato.

Blanche and puree spinach

Bring a large pot of water to a boil and add a pinch of salt. Add the spinach and blanch for 1 minute until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking and preserve color. Drain again, squeeze out excess water, and puree the spinach in a blender to a smooth or slightly coarse consistency (based on preference). Set aside.

Temper spices and sauté base

Heat 1 tbsp vegetable oil and 2 tbsp butter or ghee in a wide skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic, grated ginger, and chopped green chilies; cook 1–2 minutes until fragrant.

Add tomato and dry spices

Add the chopped tomato and cook until it breaks down and the oil starts to separate, about 4–5 minutes. Stir in 0.5 tsp ground turmeric, 0.5 tsp red chili powder (or paprika), and 1 tsp garam masala. Cook for another 1 minute to toast the spices.

Combine spinach and simmer

Add the pureed spinach to the skillet and stir to combine. Add salt to taste (use the 'to taste' salt from the ingredients). Reduce heat to low and simmer for 5–7 minutes, stirring occasionally so it doesn’t stick. If the saag seems too thick, add 2–3 tbsp water to loosen the consistency.

Finish with kasuri methi and cream

Crush 1 tsp kasuri methi between your palms and stir into the saag. Pour in 60 ml heavy cream and 1 tbsp lemon juice. Stir and simmer for another 2 minutes to meld flavors. Taste and adjust salt or lemon if needed.

Combine with paneer and garnish

Gently fold the fried (or fresh) paneer cubes into the creamed spinach, heating for 2–3 minutes so the paneer warms and absorbs a little sauce. Sprinkle 2 tbsp chopped fresh cilantro on top and optional a small pat of butter. Serve hot.