Mom's Best Recipes
Recipe

Saag Paneer Recipe

Creamy, cozy spinach curry with golden paneer and warm spices. Restaurant vibes, weeknight-friendly steps.

Author By Matt Campbell
4.8
A real photograph of a bowl of creamy saag paneer with golden paneer cubes, a swirl of cream on top, and warm naan on the side on a wooden table in soft window light
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Saag paneer is the kind of comfort food that makes you slow down mid-bite. It is creamy and deeply green, with warm spices that smell like you are doing something impressive even if you are still in sweatpants. The best part is how doable it is at home with accessible ingredients and a few smart moves.

This version leans decadent in the best way: we bloom spices in butter and oil, blend the greens for that velvet texture, and pan-sear paneer so you get crisp edges that hold their own in the sauce. If you have ever ordered saag paneer and wondered why yours tastes a little flat, it is usually one of two things: not enough seasoning, or not enough time letting the aromatics do their job. We fix both.

A real photograph of a skillet with paneer cubes searing until golden brown in a thin layer of oil

Why It Works

  • Velvety texture without being heavy: Blending cooked spinach and a little cream gives you that restaurant-style silkiness.
  • Paneer that stays interesting: A quick sear builds golden edges so the cheese does not feel rubbery or bland.
  • Big flavor from simple spices: Blooming cumin, garam masala, and a pinch of fenugreek (if you have it) makes the whole pot taste deeper.
  • Flexible heat level: You can keep it mild for the whole family or add chili for a gentle kick.

Pairs Well With

  • A real photograph of fluffy basmati rice in a white bowl with a spoon resting beside it

    Basmati rice

  • A real photograph of warm garlic naan stacked on a plate with browned bubbles and herbs

    Garlic naan

  • A real photograph of cucumber raita in a small bowl with chopped herbs on top

    Cucumber raita

  • A real photograph of tangy mango chutney in a small dish with a spoon

    Mango chutney

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The flavor gets even better overnight.

Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of water or a tablespoon or two of cream if it thickens up.

Freeze: You can freeze saag paneer for up to 2 months, but the texture is best if you freeze the saag sauce alone and add freshly seared paneer after thawing. If you freeze it with paneer, it is still tasty, just a bit firmer.

Food safety note: Because this dish includes dairy, do not leave it out at room temperature for more than 2 hours.

Common Questions

Can I use frozen spinach?

Yes. Thaw it and squeeze it very dry. Use about 20 ounces frozen spinach to replace 20 ounces fresh spinach. Frozen spinach is already blanched and compact, so it looks like less but goes a long way once blended.

What is the difference between saag and palak?

Palak is spinach specifically. Saag usually means a mix of leafy greens. This recipe is spinach-forward but includes optional kale for that classic saag depth.

I cannot find paneer. What can I substitute?

Paneer is unique because it does not melt. If you cannot find it, use extra-firm tofu (press it well, then sear) or even halloumi (saltier, so taste before adding extra salt).

Why does my saag taste bitter?

Overcooked greens or too much kale can read bitter. Balance it with a little more cream, a small pinch of sugar, and enough salt. Also, do not burn the garlic or spices. Keep the heat moderate.

Do I need a blender?

An immersion blender is easiest, but a standard blender works too. If you prefer a more rustic texture, you can chop the greens finely and skip blending. It will still be delicious.

I started making saag paneer the way I cook most “restaurant favorites” at home: with equal parts curiosity and stubbornness. I wanted that silky green sauce that clings to naan, and I wanted paneer with edges that actually do something. The first time I made it, I did not dry the greens enough and the whole thing tasted a little like hot lawn clippings. Humbling. Now I treat the greens like they are precious. I squeeze out the extra water, I bloom the spices until the kitchen smells right, and I always taste before I call it done. This is the version that finally made me stop ordering it out, because it hits that cozy, rich, spicy sweet spot every single time.