Easy Saag Paneer

Today I’ve got for you a dish that’s extremely popular all across the globe.A North Indian delicacy,its hard not to love the rich, thick creamy spinach with succulent almost melting Paneer chunks ready to be scooped with an Indian Flatbread!The fresh vibrant color just brightens up any plate and can make anybody hungry!Its a weekly staple in our house since my kids adore this dish so much!

Saag Paneer 1

The flavors in Saag Paneer are mild compared to other curries and its a great way to get some Iron and Protein into your diet.You can use fresh or frozen spinach for this dish.I typically pick up fresh Baby Spinach from the salad section in grocery stores that’s pre-washed.Saves time and effort!

The process starts with boiling the Spinach in hot water to just wilt it and then puree it.Once you have the pureed mixture you prepare the sauce that consists of onions, tomato puree and some spices.The pureed spinach and the Paneer is then added into the sauce and simmered.You can use some sour creme or heavy cream to finish off the dish if you like.

Saag Paneer 6

You don’t have to visit an Indian Restaurant to enjoy ‘Saag Paneer’.Enjoy it in the comfort of your own home :) Delicious flavors and gorgeous color this is one amazing dish from the land of the exotic!

Saag Paneer


  • Fresh Spinach-2 Packets (6oz each)
  • Paneer- 250 gms
  • Cumin Seeds-1 tsp
  • 2 medium Onions-chopped fine
  • Crushed Ginger- 2 tsp
  • Crushed Garlic-2 tsp
  • Tomato - 2
  • Ground Coriander-2 tsp
  • Ground Cumin- 1 tsp
  • Garam Masala-1/2 tsp
  • Red chili powder-1/2 tsp
  • Sour creme or heavy cream-1 tbsp
  • Oil-3 tbsp
  • Salt- to taste


  1. Boil the spinach for two minutes in a cup of water.Once its cool, puree until all smooth.
  2. Puree the tomatoes.
  3. Cube the paneer and keep aside.
  4. Heat oil in a deep skillet and add the cumin seeds.
  5. Once it splutters add onions and saute until slightly golden.
  6. Add ginger and garlic and saute until raw smell disappears.
  7. Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
  8. Add the pureed spinach and paneer and let it simmer on medium heat until paneer is soft.Add a little water if its too thick.
  9. Add the sour creme or heavy cream.Turn off the heat.
  10. Serve hot with Roti or Naan!





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  1. Rachael says

    I made this last week and everyone loved it. It’s easy and super delicious. I will be trying it with sauteed tofu next, in place of paneer.

  2. says

    Soni, I tried your Saag Paneer as well as Spiced Cauliflower with Chickpeas and both were delicious! I am a huge fan of Indian food and have long been too intimidated to try to make my own. Can’t wait to try some of your other very manageable recipes.
    Sherri recently posted..Salmon, corn and leek mini quichesMy Profile

  3. says

    Oh how I LOVE Saag Paneer! I’ve never made it at home because I figured I wouldn’t be able to even come close to what I get at my favorite Indian restaurant. However, I trust you and know that your recipe is a keeper. It looks perfect. Thanks so much for sharing!
    mjskit recently posted..Chipotle Grits with Feta CheeseMy Profile

  4. says

    I usualy don’t like palak but (and here comes the but!) I enjoy it in indian gravy dishes, simply because of the added spices and especially if paneer is involved. What a gorgeous dish Soni and I can’t wait to try your recipe. Thanks for sharing!


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