The BEST Saag Paneer
A popular Punjabi curry made using leafy greens and cheese, this dish is very popular on the Indian takeout scene and for good reason! This is a comforting, delicious recipe to have on hand
- Prep time
- 9 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.1 lb paneer (cubed)
- oil (as needed)
- 1 medium onion (finely chopped)
- 6 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 1.5 tsp cumin seeds
- 2 tsp coriander powder
- salt (to taste)
- 0.5 tsp chili flakes
- 0.5 tsp turmeric
- 2 lb mixed leafy greens, chopped - either fresh, frozen or tinned (mustard leaves, spinach, spring greens, arugula etc)
- 5 tbsp double cream (known as heavy whipped cream in the US)
Instructions
- 1
Heat enough oil in a pot/pan to generously fry the paneer in. Once hot, add the paneer and fry on a medium-high heat, stirring often to ensure the paneer browns evenly. Once the paneer is golden, drain and set aside.
- 2
If the oil in the pot/pan doesn't have small bits of paneer crumbs remaining, you may re-use the oil for the next step. You just need about 3-4tbsp of it, so remove any excess. If the oil has crumbs, you can switch out for a new batch of oil.
- 3
In the oil, add the chopped onion and fry until translucent. Add the ginger, garlic and spices and fry for 2 more minutes.
- 4
Add in the leafy greens. Allow them to wilt and release their water fully on a medium to high heat without the lid.
- 5
At this stage, if you want a smoother saag base, you can pulse it in the food processor. I didn't want a smooth base, so I didn't.
- 6
Add in the paneer. Allow everything to simmer together on a medium heat for a few minutes, stirring in the double cream right at the end.