Saag paneer is a popular North Indian dish made with fresh paneer and the traditional Punjabi saag, made typically in winters. So, how is saag paneer any different than palak paneer? For starters, when we say palak, we are referring to just spinach, while saag encompasses a wider variety of greens that go into its making.

Although, desi palates remain more accustomed to palak paneer, saag paneer seems to have garnered a lot of attention with Indian food lovers abroad. That said, saag paneer too has its own delicious characteristics, which is why it is of utmost importance that we devour it before the winter months turn sultry. Follow the recipe below to make a rich and decadent saag paneer at home!

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Saag Paneer Recipe

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Course

Main Dish

Cuisine

Indian, North Indian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 250 grams paneer cubed
• 1 bunch spinach
• 1 cup Fenugreek leaves
• 2 inches radish root peeled & chopped
• 1/2 inch Ginger chopped
• 1 inch cinnamon stick
• 2 Dry Red Chillies
• 1 onion roughly chopped
• 1 green chili chopped
• 2 garlic chopped
• 1 tomato chopped
• 1 Bay leaf (tej patta)
• 1/8 tsp turmeric optional
• 1/2 tsp red chili powder
• 1 tbsp gram flour/maize flour
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) crushed
• 2 tbsp Oil
• Salt to taste

Course Main Dish Cuisine Indian, North Indian Prep Time 20 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 250 grams paneer cubed 1 bunch spinach 1 cup Fenugreek leaves 2 inches radish root peeled & chopped 1/2 inch Ginger chopped 1 inch cinnamon stick 2 Dry Red Chillies 1 onion roughly chopped 1 green chili chopped 2 garlic chopped 1 tomato chopped 1 Bay leaf (tej patta) 1/8 tsp turmeric optional 1/2 tsp red chili powder 1 tbsp gram flour/maize flour 1 tsp Kasuri Methi (Dried Fenugreek Leaves) crushed 2 tbsp Oil Salt to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Blanch the spinach, fenugreek leaves, and radish. Drain and blend to get a semi coarse paste.
2. Shallow fry the paneer cubes till light golden.
3. Grind onion, ginger, garlic, and chili to a fine paste.
4. Heat oil and fry the cinnamon, red chilies and bay leaf till the oil becomes fragrant, about a minute.
5. Now add the onion paste and brown this paste, while stirring continuously.
6. Add tomatoes, turmeric and red chili powder and sauté till the tomatoes become soft.
7. Add the spinach-fenugreek-radish paste.
8. Stir and add makki ka atta (maize flour) or besan (gram flour). Stir well to avoid any lumps.
9. Add salt, half-cup water and simmer for 5-7 minutes.
10. Finally, add the fried paneer cubes and crushed kasoori methi.
11. Simmer saag paneer for a minute.
12. Serve hot with roti, paratha, or naan.

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Ankita