Saag Paneer
Ingredients
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- 12 ounces paneer – cut into 0.75-inch cubes
- 3 tbsp ghee
- 1 1/2 cups water
- 8 ounces mustard greens – roughly chopped
- 16 ounces spinach – roughly chopped
- 1 tsp cumin seeds
- 1 cup onion – finely chopped (~1 medium onion)
- 1 tbsp ginger – finely chopped
- 4 cloves garlic – finely minced
- 2 pieces green chilies – slit lengthwise
- 3/4 cup tomato – finely chopped (~1 medium tomato)
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 1/4 tsp salt
- 1 tsp kasuri methi – crushed
- 1/2 tsp garam masala
- 2 tbsp heavy cream
Instructions
1. Combine the mustard greens, spinach, and 1.5 cups water in a medium pot; bring to a boil, then cover and simmer over medium heat until very tender, 8–10 minutes. Cool 5 minutes, then blend to a coarse puree.
2. Heat the ghee in a wide skillet over medium heat until shimmering. Add the paneer cubes and turn occasionally until lightly golden on a few sides, 3–4 minutes; transfer to a plate, leaving the fat in the pan.
3. Add the cumin seeds to the hot pan and let them sizzle and crackle for 30 seconds.
4. Stir in the onion and cook, stirring often, until soft and golden, 6–8 minutes.
5. Add the ginger, garlic, and green chilies; sauté until fragrant, 1–2 minutes.
6. Add the tomato, ground coriander, turmeric powder, and Kashmiri chili powder; cook, stirring, until the mixture thickens and the fat separates at the edges, 4–6 minutes.
7. Pour in the puree and add the salt. Simmer uncovered, stirring occasionally, until the saag is thick, glossy, and no longer watery, 8–10 minutes.
8. Crush the kasuri methi between your palms and stir it in along with the garam masala and heavy cream. Add the browned cubes and simmer 3–4 minutes to heat through and allow the sauce to coat them. Serve hot with roti, paratha, or rice.
Saag Paneer is a luxuriant North Indian dish of tender greens cooked down into a silky, gently spiced mash and folded around soft, milky cubes of paneer. The flavor is layered: sweet browned onions, warming spices, the gentle heat of green chilies, and the faintly earthy-bitter note of mustard greens rounded by a touch of cream. The texture is comforting—creamy and spoonable yet hearty—making it a favorite with flatbreads or a bowl of steamed rice.
While many restaurant menus outside India feature spinach-only palak paneer, saag paneer draws on the Punjabi tradition of cooking mixed greens (saag), especially mustard greens. In Punjab, sarson ka saag is often served without paneer and paired with makki di roti, but the paneer variation became popular through restaurant culture and home cooks seeking a richer protein addition. Over time, the dish has traveled and evolved, yet it remains rooted in Punjabi flavors, balancing robust greens with dairy richness and warm spices.