- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 400 g
- 2 tbsp
- 4 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 100 g
- 1 tsp
- 100 ml
Process
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Bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes until wilted and bright green. Drain immediately and plunge into cold water to stop the cooking, then drain again.
Blend the blanched spinach with the green chili into a coarse puree. Do not over-blend; a little texture is good. Set aside.
Heat 1 tbsp ghee in a wide pan over medium heat. Add the paneer cubes in a single layer and fry for 2–3 minutes per side until lightly golden. Remove and set aside on a plate.
In the same pan, add the remaining 1 tbsp ghee. Add the onion and cook over medium heat for 6–8 minutes until soft and pale golden.
Add the garlic, ginger, ground cumin, ground coriander, turmeric and half the garam masala. Stir for 1 minute until fragrant, taking care not to burn the spices.
Reduce the heat to low. Stir in the yogurt, one spoonful at a time, mixing well after each addition so it does not split. Cook for 2 minutes.
Add the spinach puree and salt. Stir well and simmer gently for 5–6 minutes. If the gravy looks thick, stir in the water a little at a time until it coats a spoon.
Return the fried paneer to the pan, stir gently and simmer for 3–4 minutes so it absorbs the flavors. Taste and adjust salt.
Sprinkle the remaining garam masala on top, cover and rest off the heat for 2 minutes. Serve hot with rice or roti.
Kitchen notes
Kitchen notes
- The most common mistake is adding cold yogurt to a hot pan, which makes it curdle. Whisk the yogurt smooth, lower the heat and add it spoon by spoon while stirring.
- Do not overcook the spinach after blending or the curry turns dull and olive-green. A short simmer keeps the color and fresh flavor.
- Fry the paneer before adding it to the gravy. This gives it a light crust so it holds its shape and does not turn rubbery or fall apart.
- If you want a richer, restaurant-style texture, blend a small handful of cashews with the spinach, or stir in 2 tbsp of cream at the end.
Substitutions
- paneer→firm tofu, pressed and cubed (vegan)
- ghee→neutral oil or coconut oil (dairy-free/vegan)
- spinach→equal weight of kale or Swiss chard, blanched a little longer
- plain yogurt→coconut cream for a dairy-free version
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The curry thickens as it sits; reheat gently in a pan over low heat with a splash of water, or in the microwave in 30-second bursts until piping hot. Do not boil hard or the yogurt may split. Saag paneer does not freeze well because the spinach and yogurt become watery and grainy after thawing, so it is best eaten fresh.
FAQ
The questions we get asked most
Why did my saag paneer turn out bitter?
Bitterness usually comes from overcooked or old spinach, or from spices that were fried too long and scorched. Blanch the spinach briefly and drain it well, and add the ground spices only for about a minute over medium heat. If the dish already tastes bitter, a small pinch of sugar and a spoon of yogurt can soften it.
How do I stop the yogurt from curdling in saag paneer?
Whisk the yogurt until smooth and bring it to room temperature before using. Lower the heat to its lowest setting, then add the yogurt one spoonful at a time, stirring constantly so it warms gradually. If it still splits slightly, whisk in 1 tsp of cornstarch mixed with a little water and simmer briefly.
Can I make saag paneer ahead of time?
Yes, you can make the spinach base up to 2 days ahead and keep it covered in the fridge. Fry the paneer and stir it in only when you reheat, so it stays soft rather than turning rubbery. Reheat the base gently over low heat, then add the paneer and simmer for 3-4 minutes.
How do I know when saag paneer is done?
The spinach should be fully wilted and soft with no raw green taste, and the gravy should coat the back of a spoon rather than run off it. The paneer should be heated through and slightly spongy from soaking up the gravy. Taste for salt and adjust before serving.
Can I use frozen spinach instead of fresh?
Yes. Use about 500 g of frozen chopped spinach, thaw it and squeeze out the excess water thoroughly before blending. Frozen spinach is already cooked, so skip the blanching step and simmer the puree for only 3-4 minutes. The color will be slightly darker but the flavor is still good.
Why is my saag paneer dry?
The spinach was probably drained too hard or simmered too long without enough liquid. Add water or a little yogurt a spoonful at a time while simmering until the gravy is glossy and pourable. Remember that the curry thickens as it cools, so keep it slightly looser than you want on the plate.
Can I make saag paneer vegan?
Yes. Replace the paneer with pressed firm tofu and fry it the same way, and use oil instead of ghee. Swap the yogurt for coconut cream or a plain plant-based yogurt, added off the heat to prevent splitting. The result is slightly different in texture but still creamy and spiced.
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