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Dark green saag paneer with golden paneer cubes on top

Mixed greens curry with golden pan-fried paneer

Saag Paneer

Saag Paneer

40 minEasy

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

4

4 cups

Difficulty

Easy

Cost

Moderate

$$

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Saag Paneer

Mixed greens curry with golden pan-fried paneer

A rich, earthy curry of mixed greens—spinach, mustard greens, and fenugreek—studded with golden cubes of pan-fried paneer cheese.

15m

Prep Time

25m

Cook Time

40m

Total Time

4

Servings

Easy

Difficulty

Moderate $$

Cost

Indian CuisineMain CourseVegetarianGluten-Free
Sarah Chen
Sarah Chen

July 3, 2024(Updated April 12, 2026)

Saag paneer uses a mix of greens beyond just spinach, creating a more complex, slightly bitter, and deeply savory sauce. The golden pan-fried paneer cubes add satisfying richness and protein to this vegetarian favorite.

Why This Recipe Works

Mixing mustard greens with spinach adds an earthy complexity that pure spinach lacks. Pan-frying paneer creates a golden crust that holds its shape in the sauce.

Ingredients

  • 250g paneer, cubed
  • 300g spinach and 200g mustard greens, blanched and pureed
  • 2 tbsp ghee
  • 1 onion diced, 3 garlic cloves, 1 inch ginger
  • 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp turmeric
  • 3 tbsp cream and 1 tsp kasuri methi

Instructions

  1. 1

    Blanch greens in boiling water for 2 minutes, shock in ice water, squeeze dry, and blend until smooth.

  2. 2

    Pan-fry paneer cubes in 1 tbsp ghee until golden on all sides; set aside.

  3. 3

    In the same pan, heat remaining ghee, add cumin seeds, then sauté onion, garlic, and ginger until golden.

  4. 4

    Add turmeric and chili powder, cook 30 seconds, then stir in greens puree and simmer 8 minutes.

  5. 5

    Fold in paneer, cream, garam masala, and kasuri methi; cook 3 minutes and serve hot.

Serving Suggestions

Ways to Serve This Dish

  • Serve with warm naan bread or basmati rice

  • Top with fresh cilantro and a squeeze of lime

  • Pair with a cooling cucumber raita on the side

Substitutions

PaneerExtra-firm tofu

Press well and pan-fry for similar golden results

Mustard greensKale or Swiss chard

Kale adds a similar earthy bitterness

FlavorPantry

Test Kitchen Pick

Garam Masala

Helpful Pantry Staple

Why the spice blend matters

A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.

This is often the pantry shortcut that makes the result taste more complete.

  • Adds warmer depth quickly
  • Useful across curries, lentils, and vegetable dishes

If you are cooking Indian food more than once, garam masala is a practical pantry anchor.

Shop garam masala for this recipe

Tips & Storage

Pro Tips

  • Use a combination of greens for the most authentic and complex flavor.

  • Crush kasuri methi between your palms before adding to release the aroma.

Storage

Refrigerate up to 3 days. Freeze the sauce without paneer for up to 2 months.

Reheating

Warm on stovetop over low heat with a splash of water; paneer can toughen if overheated.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories290
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein16g
Carbohydrates10g
Fat20g
Fiber620mg
Sugar3g
Sodium6g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is the difference between saag and palak paneer?
Palak uses only spinach; saag uses a mix of greens for a more complex flavor.
Can I make this vegan?
Use firm tofu instead of paneer and coconut cream instead of dairy cream.

Explore More

More Indian RecipesMore Main CourseVegetarian RecipesGluten-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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