Saag Paneer

This Saag Paneer brings together tender spinach, fragrant spices, and creamy homemade paneer for a comforting and authentic Indian dish. The rich, spiced sauce is balanced by yogurt, cream, and cashews, creating a luxurious texture and deep flavor. It’s perfect with warm basmati rice or naan, and can also be made with chicken, lamb, or beef for a hearty variation.

Ingredients

• 1 recipe homemade paneer (or 1 pkg 10–16 oz pre-made paneer)
• 1 pkg (10 oz) fresh baby spinach, rinsed
• 1 lb frozen spinach, thawed and squeezed dry
• 3 tbsp butter
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 3–4 garlic cloves, minced
• 1½ tsp grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• 1 can (14.5 oz) diced tomatoes, drained
• ½ cup roasted cashews, divided (blend half for creaminess, keep half chopped for texture)
• ½ cup water
• ½ cup plain whole-milk yogurt
• ½ cup whole milk
• ½ tsp garam masala (added at the end)
• 1–2 tsp dried fenugreek leaves (kasoori methi), crumbled
• 2 tbsp heavy cream (to finish)
• 3 tbsp chopped fresh cilantro
• 2 tsp salt (to taste)
• ½ tsp pepper (to taste)

Additional Protein (Optional)

• 1 lb boneless, skinless chicken thighs or breasts; lamb shoulder or leg; or beef chuck (can replace or complement paneer)

Directions

Prepare the Spinach

Bring a large pot of salted water to a boil. Add fresh spinach and cook until just wilted, about 30 seconds. Drain, rinse with cold water, and squeeze out excess moisture. Roughly chop and set aside. Squeeze thawed frozen spinach to remove excess water and combine with the fresh spinach.

Build the Base

In a large skillet or saucepan, melt butter over medium heat. Add cumin seeds and toast for about 30 seconds until fragrant. Add onion and cook until softened and golden, 6–8 minutes. Stir in garlic, ginger, chile, coriander, paprika, turmeric, cardamom, and cinnamon; cook 30–60 seconds until aromatic.

Add tomatoes and cook, stirring occasionally, until most of the moisture evaporates and the mixture thickens slightly, about 5–7 minutes. Stir in spinach, half of the blended cashews, and ½ cup water. Simmer uncovered 5–10 minutes, until spinach is tender and cohesive. Remove from heat.

Blend and Enrich

Using an immersion blender, purée the mixture directly in the pan until mostly smooth, leaving some texture. Stir in yogurt and milk. Return to low heat and simmer gently 5–10 minutes until thickened and creamy, without boiling. Adjust consistency with a splash of milk or water if needed.

Stir in remaining chopped cashews, garam masala, fenugreek leaves, cilantro, and heavy cream. Season to taste with salt and pepper.

Prepare the Paneer

Cut chilled paneer into bite-sized cubes. Pan-fry in a little butter or oil until golden, if desired. Reserve a few pieces for garnish. Gently fold remaining paneer into the sauce and warm through, about 2–3 minutes.

Optional Additional Protein

For added variety, substitute or combine paneer with cooked chicken, lamb, or beef. Follow these guidelines:

• Chicken: Sear 1 lb boneless thighs or breasts in oil until golden and cooked through (165°F). Optionally marinate in yogurt, lemon juice, garlic, ginger, and garam masala for 30+ minutes beforehand.
• Beef: Brown 1 lb stewing beef (chuck) in oil, then simmer in water or broth until tender, 1–1½ hours.
• Lamb: Sear 1 lb shoulder or leg cubes in oil, then braise 1½–2 hours in broth with garlic and ginger until fork-tender. Stir a little braising liquid into the sauce for extra flavor.

Serve

Serve hot with basmati rice or naan. Garnish with reserved paneer, cashews, cilantro, and a drizzle of cream, if desired.

Notes

Preparation

• Use all fresh or all frozen spinach if preferred; total weight should be 1½–2 lbs.
• Do not boil after adding yogurt or milk to prevent curdling.
• Paneer can be pan-fried or used directly; frying adds a richer texture and flavor.

Serving Suggestions

• Serve with basmati rice, naan, or chapati for a complete meal.
• Pair with homemade paneer for the freshest flavor and best texture.
• For a full Indian dinner, accompany with cucumber raita or mango chutney.

Variations

• Add ¼ cup heavy cream or coconut cream for a richer sauce.
• For a vegan version, replace paneer with firm tofu and substitute coconut milk for dairy.

Make-Ahead & Storage

• Refrigerate leftovers up to 4 days in an airtight container.
• Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
• Reheat gently over low heat, adding a splash of milk or water to restore consistency.