Really Good Easy Creamy Saag Paneer Recipe 2021

Saag, sag or saga is a leaf vegetable dish eaten in the Indian subcontinent with bread such as roti or naan, or rice. Saag can be made from mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as paneer.

It’s not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild fresh cheese—especially when scooped up with hot flatbread. Jenny Huang | Food Stylist

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It’s not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild paneer, or fresh cheese—especially when scooped up with hot flatbread.

Saag just means greens in Hindi, and though spinach is usually used in the U.S., in India saag paneer is also made with mustard, collard, fenugreek, or beet greens, and even amaranth or purslane.

Really Good Easy Creamy Saag Paneer Recipe 2021

Featured in: Saag Paneer Is the Luscious Indian Comfort Food You Need

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Directions

Instructions Checklist

  • Step 1Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
  • Step 2Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly until browned on all sides, about 5 minutes. Set aside.
  • Step 3Heat 2 tablespoons of canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften for 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent about 10 minutes.
  • Step 4Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

Instructions Checklist

  • Step 1Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
  • Step 2Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly until browned on all sides, about 5 minutes. Set aside.
  • Step 3Heat 2 tablespoons of canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften for 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent about 10 minutes.
  • Step 4Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

Ingredients

  • 2 bunches spinach, roughly chopped
  • 1 bunch fenugreek leaves, roughly chopped
  • 1 tablespoon canola oil
  • ½ pound paneer, cubed
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 1 teaspoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tomato, diced
  • 2 teaspoons garam masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup heavy whipping cream
  • salt to taste
Saag Paneer
Saag Paneer

Nutrition Facts Saag Paneer

Per Serving:
299 calories; protein 17.1g 34% DV; carbohydrates 18g 6% DV; fat 19.9g 31% DV; cholesterol 29mg 10% DV; sodium 479.9mg 19% DV. Full Nutrition

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