Authentic Saag Paneer Recipe - Allrecipes.com
Authentic Saag Paneer Recipe
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How to Make Saag Paneer
See how to make authentic Indian creamed spinach. See more
  • READY IN 1 hr

Authentic Saag Paneer

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"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
  2. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
  3. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
  4. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
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Footnotes

  • Cook's Note:
  • You can substitute coconut milk for the cream.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2012

To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook time designated.

 
Most Helpful Critical Review
Apr 07, 2013

Bland. Very bland.

 
Feb 07, 2013

This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it.

 
Apr 07, 2013

I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this is bland. My husband and I like our food heavily seasoned (and spicy). Both of us were pleasantly surprised when we didn't feel the need to add chile paste, hot sauc, etc! I admittedly measured the spices generously, and I did use coconut milk instead if cream, too. In fact, I found that for the amount if spinach I used (1 lb), I needed to add almost a whole can of coconut milk to get the consistency I wanted. My Indian grocer was out of fresh fenugreek, so I used a couple tablespoons of dry fenugreek leaves, and they added a lot of flavor. I also made the paneer from scratch . . . Yum! I will definitely be using this recipe again.

 
Jan 22, 2014

Great recipe. You can feel comfortable making substitutions based on what you have on hand, with excellent results. I omitted the fenugreek, garam masala, and turmeric and used cardamom pods, coriander seeds & ground cumin instead. Doing so just changes the flavor ever-so-slightly, like the differences between saag at two different Indian restaurants. Also I didn't bother to puree the spinach - I bought pre-chopped, frozen spinach & it worked perfectly. Delicious!

 
Nov 17, 2014

This turned out great! Easily as good a flavor as what I've had in many restaurants. I did make some intentional and unintentional modifications that I thought would be helpful. FENUGREEK: I did not have fresh fenugreek or dried fenugreek so I added a couple of hefty pinches in, stirring and tasting each time. PANEER: I read that Queso Fresco was a better option than store bought paneer if you didn't have time to make paneer from scratch. It was the perfect consistency and flavor! I DO have to admit my cubes became crumbles because my heat was too high. Ooop! Lesson learned for next time. CREAM: As at least one other user suggested, I used coconut milk instead of cream. I used the whole can and let the moisture cook down. COOKING TIME: This did not take longer like others have suggested. I believe that longer cooking times have been due to spinach not being completely drained of water. SALT AND CAYENNE: I added a considerably smaller amount of both of these. I didn't add salt until the end and added it to taste. I only threw in a couple of pinches of cayenne because I knew my kids wouldn't touch it otherwise. :) Hope this helps! Happy cooking!

 
Feb 17, 2014

This was a very good recipe for a first try. I ended up adding a LOT more spices than was called for, but I love lots of flavor. I loved the end result and making my favorite Indian dish was a good experience!

 
Dec 15, 2014

Ok, so I changed the recipe somewhat: omitted the fenugreek, and used a 12oz bag of thawed/frozen spinach only. Also left out the cayenne as I was kinda trying to replicate the rich and flavorful but quite mild saag paneer at our fave Indian restaurant. I followed the rest of the ingredients and cooking method pretty closely but didn't much care for the obvious lumps of tomato and onion, so I simply plopped it all back in the blender, gave it half a dozen good pulses, then returned it to the pan. I then added the fried paneer cubes, and let it slowly simmer for a bit. So while I won't be putting Yak & Yeti out of business any time soon, it turned out GREAT. BIG hit with my kids, especially! Thanks!

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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