Saag Paneer Recipe

Prepare and brown paneer

Cut the paneer into 2 cm cubes. Heat 2 tbs oil or ghee in a nonstick or heavy skillet over medium heat. Add the paneer in a single layer and lightly fry until golden on at least two sides, about 6–8 minutes, turning gently. Sprinkle 1/4 tsp salt while frying. Remove to a paper towel–lined plate and set aside. (Alternatively, for a softer paneer, skip frying and warm cubes briefly.)

Blanch and puree greens

Bring 1 L water to a rolling boil in a large pot. Add the spinach and optional mustard greens/fenugreek leaves in batches if necessary, and blanch for 1–2 minutes until wilted and bright green. Immediately transfer greens to the ice water bath to stop cooking and preserve color. Drain thoroughly and squeeze out excess water. Roughly chop if large, then place in a blender or use an immersion blender to puree to a coarse or smooth consistency as you prefer; add up to 100 ml of water if needed to blender. Reserve the puree.

Cook whole spices and aromatics

Heat 3 tbs oil (and 1 tbs butter, if using) in a wide skillet or kadhai over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until aromatic. Add the finely chopped onion and sauté, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic (6 cloves) and 1 tbs minced ginger and cook for 1–2 minutes until fragrant. Add the green chilies and chopped tomato and cook until the tomato softens and the mixture becomes pulpy, about 4–5 minutes. If using canned crushed tomato, simmer until integrated and oil separates slightly.

Stir in the ground coriander (1 tsp), ground cumin (1/2 tsp), turmeric (1/4 tsp), garam masala (1/2 tsp), and red chili powder (1/4 tsp, optional). Cook the spices for 30–45 seconds to bloom their flavors.

Add the reserved spinach puree to the pan. Stir to combine thoroughly with the masala. Add 125 ml water to adjust consistency if the mixture is too thick. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, so the flavors meld and any raw tomato taste cooks off.

Taste and add 1 tsp salt (adjust to preference). Stir in 1 tsp lemon juice and 1 tsp crushed kasuri methi if using. If you prefer a very smooth saag, use an immersion blender in the pan for 20–30 seconds to refine texture.

Lower the heat to low and gently fold the fried paneer cubes into the simmering saag, reserving a few cubes for garnish if desired. Cook for 3–4 minutes to let the paneer absorb flavor.

If using, stir in 3 tbs cream or 3 tbs Greek yogurt (off heat if using yogurt to prevent curdling) and heat through gently for 1 minute. Adjust seasoning with additional salt or lemon juice to taste.

Turn off the heat. Sprinkle chopped cilantro over the top and add the reserved paneer cubes as garnish. Serve hot.