Saag paneer is the dish that introduces non-Indian diners to how good ghee makes Indian food. The combination of just-wilted spinach blended into a rough purée, spiced with cumin, coriander, and garam masala, enriched with cream and studded with pan-fried cubes of paneer — it is simultaneously lighter than it looks and more satisfying than you expect.
Saag Paneer Recipe
Ingredients
- 500g baby spinach (or a mix of spinach and mustard leaves)
- 250g paneer, cut into 2cm cubes
- 2 tbsp ghee
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp garam masala
- 100ml single cream or full-fat coconut cream
- Sea salt to taste
- Steamed basmati rice or warm naan to serve
Method
- Blanch the spinach in boiling water for 1 minute until wilted. Drain and immediately transfer to cold water to preserve the green colour. Drain again and blend to a rough purée (chunky is traditional; smooth is also good). Set aside.
- Heat 1 tbsp of the ghee in a skillet over medium-high heat. Add the paneer cubes and fry for 2-3 minutes per side until golden. Remove and set aside.
- In the same pan, heat the remaining ghee over medium heat. Add the onion and cook for 8 minutes until golden.
- Add the garlic, ginger, and cumin seeds. Cook for 1 minute until the cumin sputters. Add the ground coriander and garam masala and cook 30 seconds.
- Add the spinach purée. Stir to combine and simmer for 8 minutes.
- Stir in the cream. Add the paneer. Cook for 2 more minutes. Season generously with salt.
- Serve over basmati rice or with warm naan.
Is saag paneer seed oil free?
Yes when cooked in ghee. Restaurant versions almost always use canola or vegetable oil. Make it at home in ghee for the seed oil free version.
What is paneer?
A fresh Indian cheese made by curdling hot milk with lemon juice or vinegar. It does not melt when heated — it holds its shape and fries beautifully in ghee. Available at Indian grocery stores and many supermarkets.
Can I substitute the paneer?
Firm tofu holds up similarly to frying. Halloumi is also an excellent substitute with a slightly saltier flavour.
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