Saag Paneer (Spinach and Cottage Cheese Curry) Recipe

SMC Kitchen

 Saag Paneer (Spinach and Cottage Cheese Curry) Recipe

Saag Paneer is a classic North Indian dish made with fresh spinach (saag) and paneer (Indian cottage cheese), cooked with aromatic spices. This delicious and nutritious dish is commonly served with roti, naan, or rice. Saag Paneer is rich in iron, calcium, and protein, making it a wholesome meal.

Saag Paneer (Spinach and Cottage Cheese Curry) Recipe

Ingredients

For the Saag (Spinach Base)

  • 500 grams fresh spinach (palak), washed and chopped
  • 1 cup mustard greens (sarson) (optional, for extra flavor)
  • 2 green chilies, chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, minced
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ teaspoon red chili powder
  • Salt to taste
  • 1 tablespoon ghee or butter

For the Paneer

  • 250 grams paneer, cut into cubes
  • 1 teaspoon oil or ghee for frying
  • ½ teaspoon salt
  • ½ teaspoon turmeric

For Tempering (Tadka)

  • 1 tablespoon ghee
  • ½ teaspoon cumin seeds
  • 2 cloves garlic, minced
  • 1 dried red chili
  • 1 pinch asafoetida (hing)

Instructions

Step 1: Blanch and Puree the Spinach

  1. Boil 3 cups of water in a large pot. Add the chopped spinach and mustard greens. Let them cook for 2-3 minutes.
  2. Drain the spinach and immediately transfer it to a bowl of ice-cold water. This helps retain the bright green color.
  3. Once cooled, blend the spinach with green chilies to make a smooth puree. Keep it aside.

Step 2: Fry the Paneer

  1. Heat 1 teaspoon oil or ghee in a pan.
  2. Add the paneer cubes and lightly fry them until golden brown. Sprinkle with salt and turmeric powder for extra flavor.
  3. Remove the paneer and keep it aside.

Step 3: Prepare the Masala Base

  1. In the same pan, add 1 tablespoon ghee.
  2. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until golden brown.
  3. Add minced garlic and grated ginger. Sauté for another minute.
  4. Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes turn soft and mushy.

Step 4: Cook the Saag

  1. Add the spinach puree to the pan and mix well.
  2. Let it cook for 5-7 minutes on low heat, stirring occasionally.
  3. Add garam masala and mix. Adjust salt if needed.

Step 5: Add the Paneer

  1. Add the fried paneer cubes to the spinach gravy.
  2. Mix well and let it simmer for 3-4 minutes so that the flavors combine.

Step 6: Prepare the Tempering (Tadka)

  1. In a small pan, heat 1 tablespoon ghee.
  2. Add cumin seeds, garlic, dried red chili, and a pinch of asafoetida. Sauté until the garlic turns golden brown.
  3. Pour this tempering over the prepared saag paneer.

Serving Suggestions

  • Serve hot with roti, naan, or paratha.
  • It also pairs well with steamed basmati rice or jeera rice.
  • Garnish with a dollop of butter or fresh cream for extra richness.

Saag Paneer (Spinach and Cottage Cheese Curry) Recipe

Tips & Variations

  • For a creamier texture, add ¼ cup fresh cream or whisked yogurt.
  • For a smoky flavor, place a piece of hot charcoal in a small bowl inside the pan, add ghee, and cover for a minute.
  • For a vegan version, replace paneer with tofu and use oil instead of ghee.

Enjoy your homemade Saag Paneer, a nutritious and flavorful Indian delicacy!


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