Saag Paneer is a classic Indian curry spinach recipe with paneer cubes which are stewed together until thick and creamy with coconut milk in under an hour.
Saag Paneer Recipe
Saag Paneer is actually a dish I wasn’t interested in trying at first based only on the looks of the dish. It wasn’t visually appealing and the beautiful red/orange/coral colors of many Indian dishes are so much more beautiful I actually hesitated even bringing it to the blog at all. But, it is DELICIOUS.
Delicious in my book trumps pretty, so here it is in its cube and green sauce glory. But a bite or two served over some rice and you, my friend, will be in heaven. The warm curry spices, the creaminess of the coconut milk and spinach cooked down to a luxuriously rich sauce.
I’m not even sad I used paneer in this dish even though my husband lobbied for halloumi. We are complete suckers for halloumi cheese because you can toss slices into a skillet and brown them without melting them. Its like the delicious edge cheese on a quesadilla, but its ALL edge cheese.
The paneer actually works better in this recipe though as its a softer texture. Since halloumi tends to be more rubbery it would be a bit off putting here.
What is in Saag Paneer?
Saag Paneer is a classic Indian curry spinach (or other bitter greens) recipe with lightly browned paneer cubes which are stewed together until thick and creamy with coconut milk in under an hour.
What is the difference between Palak paneer and Saag Paneer?
Palak is punjabi for “spinach” so Palak Paneer means Spinach Paneer while Saag Paneer can stand for any number of greens that are normally used in a saag preparation including spinach, mustard, kale, turnip…etc.
What is in a Saag?
Saag is a classic Indian dish classically made with paneer or chicken covered in spinach, mustard leaves, kale or turnip greens and spices.
Is paneer cheese similar to halloumi?
While both are Indian Cheeses that may at first look similar, paneer cheese is more crumbly with a saltier and wetter texture while halloumi cheese is firm, slightly rubbery and browns very well in a pan without melting.
What to serve with Saag Paneer? We love to serve Saag Paneer over cilantro basmati rice with naan bread. If we add a bit of heat from chilis then a cool raita also helps round out the dish.
- Yield: 4 Servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Course: Main Course
- Cuisine: Indian
- Author: Sabrina Snyder
- 1 pound spinach chopped
- 2 teaspoons dried fenugreek
- 4 tablespoons ghee if not available use butter
- 12 ounces paneer cut into small 1/2" cubes
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1 1/2 cups coconut milk
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the spinach and fenugreek to boiling water and cook for 2-3 minutes.
- Drain well, squeezing out as much liquid as possible before chopping the spinach finely.
- Add the ghee to a pan and fry the paneer cubes until lightly browned then remove from pan.
- Add in the onions, garlic and ginger to the ghee and cook on medium heat, stirring and cooking until wilted and translucent.
Add in the spinach, cumin, garam masala, turmeric, cayenne pepper, kosher salt and coconut milk along with the browned paneer.
Cook uncovered for 10-15 minutes or until the coconut milk has cooked down resulting in a thick green spinach sauce.
Yield: 4 Servings, Amount per serving: 594 calories, Calories: 594g, Carbohydrates: 12g, Protein: 18g, Fat: 55g, Saturated Fat: 38g, Cholesterol: 95mg, Sodium: 271mg, Potassium: 877mg, Fiber: 4g, Sugar: 2g, Vitamin A: 214g, Vitamin C: 42.7g, Calcium: 55.4g, Iron: 37.2g
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