Authentic Saag Paneer Recipe

Authentic Saag Paneer Recipe is a popular North Indian dish made with spinach and paneer (Indian cottage cheese) cooked together in a flavorful sauce. The dish is traditionally made with a combination of spinach, mustard greens, and other leafy greens, but spinach alone can also be used. The spinach is cooked with a blend of spices such as ginger, garlic, and cumin, and is then combined with cubes of paneer and simmered until the cheese is heated through.

This dish is commonly served with Indian breads such as naan, roti, or paratha and it can also be served with rice. It’s also quite popular in Indian restaurants worldwide. Saag Paneer is a healthy and delicious option for vegetarians, and it’s rich in nutrients like vitamins and minerals.

1. Authentic Saag Paneer Recipe

Ingredients:

• 1 pound spinach leaves, washed and roughly chopped
• 1/2 pound mustard greens, washed and roughly chopped
• 1/2 cup heavy cream
• 1/2 cup water
• 1/4 cup ghee or butter
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 cup cubed paneer
• 2 tablespoons chopped cilantro for garnish

Instructions:

1. In a large pot, bring water to a boil. Add the spinach and mustard greens and cook until wilted, about 5-7 minutes. Drain and set aside.
2. In a blender, puree the cooked spinach and mustard greens with the heavy cream and 1/2 cup of water until smooth.
3. Heat the ghee or butter in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies and sauté until the onion is translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes, until the spices are fragrant.
5. Stir in the spinach puree and bring the mixture to a simmer. Cook for 5-7 minutes, until the sauce thickens.
6. Add the cubed paneer and cook for an additional 2-3 minutes, until the cheese is heated through.
7. Garnish with chopped cilantro and serve with Indian breads or rice.
8. Enjoy!

Note: you can add or remove some ingredients depending on your preference, you can also adjust the quantity of cream and ghee to make it more or less creamy.

2. AuthenticPunjabiSaag Paneer Recipe

Ingredients:

• 1 pound spinach leaves, washed and roughly chopped
• 1/2 pound mustard greens, washed and roughly chopped
• 1/2 cup heavy cream
• 1/4 cup ghee or butter
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 1 cup cubed paneer
• 2 tablespoons chopped cilantro for garnish
• 1 tablespoon tomato puree (optional)

Instructions:

1. In a large pot, bring water to a boil. Add the spinach and mustard greens and cook until wilted, about 5-7 minutes. Drain and set aside.
2. In a blender, puree the cooked spinach and mustard greens with 1/2 cup of water until smooth.
3. Heat the ghee or butter in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies and sauté until the onion is translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Cook for 1-2 minutes, until the spices are fragrant.
5. Stir in the spinach puree and tomato puree (if using) and bring the mixture to a simmer. Cook for 5-7 minutes, until the sauce thickens.
6. Add the cubed paneer and heavy cream. Cook for an additional 2-3 minutes, until the cheese is heated through.
7. Garnish with chopped cilantro and serve with Indian breads such as naan, roti or paratha, or with rice.
8. Enjoy!

Note: you can add or remove some ingredients depending on your preference, you can also adjust the quantity of cream and ghee to make it more or less creamy.

This recipe is more authentic Punjabi version and it’s quite rich in taste, you can add or remove tomato puree to adjust the sweetness and tanginess of the dish.

3. CreamySaag Paneer Recipe

Ingredients:

• 1 pound spinach leaves, washed and roughly chopped
• 1/2 cup heavy cream
• 1/4 cup ghee or butter
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 cup cubed paneer
• 2 tablespoons chopped cilantro for garnish

Instructions:

1. In a large pot, bring water to a boil. Add the spinach and cook until wilted, about 5-7 minutes. Drain and set aside.
2. In a blender, puree the cooked spinach with 1/2 cup of water until smooth.
3. Heat the ghee or butter in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies and sauté until the onion is translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes, until the spices are fragrant.
5. Stir in the spinach puree and bring the mixture to a simmer. Cook for 5-7 minutes, until the sauce thickens.
6. Add the cubed paneer and heavy cream. Cook for an additional 2-3 minutes, until the cheese is heated through.
7. Garnish with chopped cilantro and serve with Indian breads such as naan, roti or paratha, or with rice.
8. Enjoy!

Note: you can add or remove some ingredients depending on your preference, you can also adjust the quantity of cream to make it more or less creamy.

This recipe is more creamy and rich in taste because of adding heavy cream, you can also add some grated cheese on top of it to make it more cheesy, this recipe is perfect for those who love creamy and rich dishes.

4. Saag Paneer(Restaurant Style)

Ingredients:

• 1 pound spinach leaves, washed and roughly chopped
• 1/2 pound mustard greens, washed and roughly chopped
• 1/2 cup heavy cream
• 1/4 cup ghee or butter
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• Salt to taste
• 1 cup cubed paneer
• 2 tablespoons chopped cilantro for garnish
• 1 tablespoon tomato puree

Instructions:

1. In a large pot, bring water to a boil. Add the spinach and mustard greens and cook until wilted, about 5-7 minutes. Drain and set aside.
2. In a blender, puree the cooked spinach and mustard greens with 1/4 cup of heavy cream and 1/2 cup of water until smooth.
3. Heat the ghee or butter in a large pan over medium heat. Add the onion, garlic, ginger, and green chilies and sauté until the onion is translucent.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Cook for 1-2 minutes, until the spices are fragrant.
5. Stir in the spinach puree and tomato puree and bring the mixture to a simmer. Cook for 5-7 minutes, until the sauce thickens.
6. Add the cubed paneer and the remaining heavy cream. Cook for an additional 2-3 minutes, until the cheese is heated through.
7. Garnish with chopped cilantro and serve with Indian breads such as naan, roti or paratha, or with rice.
8. Enjoy!

Note: you can add or remove some ingredients depending on your preference, you can also adjust the quantity of cream and ghee to make it more or less creamy.

This recipe is more similar to the one you can find in restaurants, it’s rich, creamy, and flavorful because of adding heavy cream, tomato puree, and spices that give it the desired restaurant style.

FAQs

Q: What is Saag Paneer?

A: Saag Paneer is a popular North Indian dish made with fresh spinach leaves, paneer cheese, and a blend of spices.

Q: What are the ingredients for Saag Paneer?

A: The ingredients for Saag Paneer include spinach, paneer cheese, onion, garlic, ginger, tomato, spices such as cumin, coriander, turmeric, and gram masala, and cream or yogurt.

Q: Can I use frozen spinach for this recipe?

A: Yes, you can use frozen spinach for this recipe. Just be sure to thaw and drain the spinach before cooking.

Q: Can I substitute the paneer cheese?

A: Yes, if you can’t find paneer cheese, you can substitute it with firm tofu or even ques fresco.

Q: Is Saag Paneer a vegetarian dish?

A: Yes, Saag Paneer is a vegetarian dish, since it uses paneer cheese and spinach as the main ingredients.

Q: Can I make Saag Paneer vegan?

A: Yes, you can make Saag Paneer vegan by using a vegan paneer cheese or substituting it with tofu or another plant-based protein. You can also use coconut cream or vegan yogurt instead of dairy cream or yogurt.

Q: How long does it take to make Saag Paneer?

A: It takes about 30–40 minutes to make Saag Paneer.

Q: Can I make Saag Paneer ahead of time?

A: Yes, you can make Saag Paneer ahead of time and reheat it when ready to serve. Just be sure to store it in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I freeze Saag Paneer?

A: Yes, you can freeze Saag Paneer for up to 2–3 months. To freeze, let it cool completely, then transfer it to a freezer-safe container. To reheat, let it thaw in the refrigerator overnight and then reheat on the stovetop or in the microwave.

Q: Can I adjust the spice level in this recipe?

A: Yes, you can adjust the spice level in this recipe by adding more or less chili powder or red pepper flakes according to your taste.

Q: Can I serve Saag Paneer with something else?

A: Yes, you can serve Saag Paneer with naan bread, basmati rice, or a side of DAL (lentil soup) for a complete Indian meal.