Authentic Saag Paneer Recipe

Saag paneer is a staple Indian dish of sautéed spinach with fried paneer cheese cubes. Cream or coconut milk thickens it into a full vegetarian supper.

6 Fast Rules For Making Saag Paneer

Use fresh ingredients - especially yeast

Yeast Package

Storage: dry is nice


Use the right flour


Temperature and yeast


To knead or not to knead

Flour Bag

Prescribed rising times

Flour Bowl

– 2 bunches spinach, roughly chopped – 1 bunch fenugreek leaves, roughly chopped – 3 tablespoons canola oil, divided – ½ pound paneer, cubed – 1 teaspoon cumin seed – 1 onion, thinly sliced – 3 cloves garlic, minced – 1 teaspoon grated fresh ginger – 1 tomato, diced – 2 teaspoons garam masala – ½ teaspoon ground turmeric – ½ teaspoon cayenne pepper – ½ cup heavy whipping cream – salt to taste




Stir spinach and fenugreek into a large pot of boiling water for 3 minutes until wilted. Drain well and pulse in a food processor until finely chopped, about 5 strokes.

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STEP  1 .

Add paneer cubes to a large skillet with 1 tablespoon canola oil over medium heat and fry for 5 minutes until browned on all sides. Place paneer on a platter.

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Heat remaining 2 tablespoons canola oil in same skillet over medium heat; cook cumin seeds for 3 minutes until lightly browned and aromatic. Add onion and stir for 4–5 minutes to soften.

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Stir in garlic and ginger. Add tomato, garam masala, turmeric, and cayenne pepper; simmer 10 minutes, stirring often, until tomato breaks down.

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Add spinach puree, paneer cubes, and cream; salt to taste. Turn down heat, cover, and simmer 15 minutes, stirring periodically.

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Nutrition Fact

299Calories 20gFat 18gCarbs 17gProtein 

See also

Curry Stand Chicken Tikka Masala Sauce Recipe