Description
A classic Indian dish, Easy Homemade Saag Paneer features vibrant spinach cooked with aromatic spices and creamy paneer cheese. This comforting vegetarian recipe combines tender, spiced paneer cubes with sautéed greens and a yogurt finish for a rich, flavorful meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Paneer and Marinade
- 2 teaspoons turmeric
- 1 teaspoon cayenne pepper
- Kosher salt, to taste
- 2 tablespoons vegetable oil
- 12 ounces paneer, cut into 1-inch cubes
Greens and Aromatics
- 32 ounces spinach or other leafy greens, fresh or frozen
- 1 medium sized onion, diced
- 1 (1-inch) piece ginger, peeled and grated
- 4 garlic cloves, diced
Spices and Finish
- 1 teaspoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon cumin
- 1/2 cup plain yogurt
Instructions
- Marinate the Paneer: In a medium bowl, whisk together turmeric, cayenne pepper, kosher salt, and vegetable oil. Add the paneer cubes and toss to coat thoroughly with the spice mixture. Let the paneer marinate for a few minutes while you prepare the other ingredients.
- Prepare the Spinach: Cook the spinach in a microwave-safe dish. If using frozen spinach, cook according to package instructions. If fresh, microwave with a few tablespoons of water for a few minutes until wilted. Drain the spinach well, squeezing out all excess moisture using a kitchen towel, then chop finely.
- Fry the Paneer: Heat a large nonstick skillet over medium heat and add the marinated paneer cubes. Cook for several minutes until the bottom side is golden brown, then flip and brown the other side similarly. Once browned, remove the paneer from the skillet using a slotted spoon, leaving the oil in the pan.
- Sauté Onions and Aromatics: Add diced onions, garlic, and grated ginger to the skillet with the leftover oil. Sauté this mixture over medium heat for about 15 minutes until the onions are deeply browned, adding a few tablespoons of water if it starts to dry out.
- Add Spices: Stir in garam masala, ground coriander, and cumin. Sprinkle a little water to prevent spices from burning. Cook the mixture for about 5 minutes, stirring frequently until fragrant.
- Combine Spinach and Cook: Add the chopped spinach to the skillet, stirring well to combine. Season with a bit of salt to taste and add 1/4 cup water. Cook the mixture for 5 minutes over medium heat, letting the flavors meld together.
- Finish with Yogurt and Paneer: Lower the heat to low and stir in the plain yogurt until fully incorporated into the spinach. Add the fried paneer cubes back into the skillet. Cover the pan and cook just until everything is warmed through, about 3-5 minutes. Remove from heat and serve hot.
Notes
- This recipe allows you to make authentic Indian-style saag paneer easily at home.
- If paneer is difficult to find, you can substitute with firm tofu or halloumi cheese for a similar texture.
- Adjust the cayenne pepper amount to control the heat level according to your preference.
- Spinach can be replaced or mixed with other leafy greens like mustard greens or kale for varied flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 283
- Sugar: 3 grams
- Sodium: 350 mg
- Fat: 19.9 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 11.9 grams
- Fiber: 4 grams
- Protein: 17.3 grams
- Cholesterol: 30 mg
