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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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

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!

 
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!

 
Apr 07, 2014

Great recipe, except I can never find fenugreek. I use celery greens instead. Also I always sautee the spinach mixture in a little oil instead of boiling it. I just don't like waiting for the water to boil!

 
Mar 04, 2014

I absolutely loved this! The next time I make it, I am going to follow the recipe exactly. I think it would even be better. I used frozen spinach and had no turmeric. I did everything else as directed, including making homemade paneer (easy!!!). Remember to make your rice ahead of time or during the cooking so that you can serve or eat it as soon as it's ready. I forgot the rice and had to make it last . .. .still delicious. I also agree with the reviewers who found the spice level adequate. I think it would be easy to adjust at the end with salt and red pepper, but it was very flavorful even without the turmeric.

 

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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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