Saag Paneer
Discover the vibrant flavors of **Saag Paneer**, a classic North Indian dish that masterfully combines nutrition and indulgence. Tender cubes of paneer are enveloped in a luscious spinach-based curry, infused with bold aromatics like garlic, ginger, and green chilies, alongside warming spices like garam masala and cumin seeds. Blanching the spinach ensures its vibrant green color, while the addition of heavy cream creates a rich and velvety texture that is irresistibly satisfying. Ready in under an hour, this earthy yet creamy vegetarian recipe pairs perfectly with soft naan, flaky roti, or steamed basmati rice, making it a wholesome and flavorful meal for cozy weeknights or festive gatherings.
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Recipe Information
Ingredients
- 250 grams Paneer
- 500 grams Fresh spinach leaves
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 pieces Green chilies
- 1 medium Tomato
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Heavy cream
- 3 tablespoons Oil
- 0.5 cup Water
Instructions
Start by cleaning and rinsing the spinach thoroughly under cold running water. Drain well.
In a large pot, bring some water to a boil. Add the spinach leaves and blanch them for about 2-3 minutes. Then, drain and immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process. This helps retain the green color.
Once the spinach has cooled, drain and blend into a smooth puree using a little water if needed.
Dice the paneer into 1-inch cubes and set aside.
Finely chop the onion, garlic, ginger, and green chilies. Also, chop the tomato.
Heat oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add the chopped garlic, ginger, and green chilies. Sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture.
Add the spinach puree to the pan and mix well. Cook for about 5 minutes, stirring occasionally.
Gently add the paneer cubes to the spinach sauce and make sure they are well coated. Cook for another 5 minutes.
Add garam masala and mix. If needed, add a little water to adjust the consistency of the gravy.
Stir in the heavy cream to give the dish a creamy texture.
Simmer for a few more minutes. Adjust seasoning if required.
Remove from heat and let it rest for a few minutes before serving.
Serve hot with naan, roti, or rice, garnished with a dollop of cream if desired.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 26.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2047 mg | 157% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3905 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
