Saag Paneer

Saag paneer

Saag paneer is a very popular dish prepared in the houses of North India. “Saag” refers to fresh green leafy vegetables such as spinach, mustard leaves (sarson), bathua leaves, amaranth leaves, fenugreek leaves. It is also prepared using a combination of these different green leafy vegetables. Paneer or potato is added to the cooked green leafy vegetables along with a few spices. The dish is known as “saag paneer” or “saag aloo”.  Paneer and potato lovers would love it and it also gives filling to the saag. This is a very traditional dish and usually cooked during winters in villages when green leafy veggies are available in abundance. It is generally served with “makki ki roti” (roti made from maize flour).

I have used blanched and chopped spinach. (here you can crush the spinach to a paste) but I have cooked the entire saag with grated onions and tomato and then have coarsely crushed with a stick blender.  The flavors get nicely blended this way. I have cooked the saag and then while serving the saag, I have prepared a tempering made with oil, cumin seeds, and chopped garlic. Let the garlic get brown in the tempering. Since I did not have the fresh garlic, I have used garlic powder. Adding kitchen king masala to the saag is optional. My family likes the flavor of kitchen king and hence I have used it. You can also use fresh chili paste instead of red chili powder.

Serve this delicious piping hot “saag paneer” with roti of your choice, paratha or rice.  Please make this dish and share your comments with me.

Saag paneer
5 from 2 votes
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Saag Paneer

Saag Paneer is a very delicious dish made from the fresh greens such as spinach, sarso, bathua cooked with spices and paneer. I have used fresh spinach in the dish. It is served with roti, naan or rice. 

Course dinner, Main Course, Main Dish
Cuisine Indian
Keyword curry, fresh, garlic, glutenfree, greenleafy, greenveggie, ironrich, maindish, NorthIndian, paneer, spinach, traditional
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 349 kcal

Ingredients

  • 250 g spinach washed and blanched
  • 250 g paneer cut into one inch cube
  • 1 large onion grated
  • 1 large tomato grated
  • 1 tbsp ginger garlic paste
  • 2 tbsp oil
  • 2 tbsp ghee clarified butter
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1/4 tsp turmeric powder haldi
  • 1/4 tsp kitchen king masala (optional)
  • 1/2 tsp coriander cumin powder
  • 1 tsp red chili powder (Or green chili paste as per spice level needed)
  • 1 tbsp dried feugreek leaves kasuri methi crushed between palms
  • 1 bayleaf
  • 1/2 tsp garlic powder 1 tsp chopped garlic
  • salt to taste
  • 1 cup water

Instructions

  1. Heat a tsp of oil in a pan. Add the paneer cubes.

    Saag paneer
  2. Fry them till golden on both sides.

    Saag paneer
  3. Remove them in a plate and keep aside. 

    Saag paneer
  4. In a frying pan heat one tbsp oil and one tbsp ghee. 

    Saag paneer
  5. When the oil and ghee mixture is heated, add bay leaf and cumin seed. Once the seeds crackle, add ginger garlic paste. 

    Saag paneer
  6. Saute the ginger garlic paste for a minute or till it softens and the raw aroma of garlic and ginger is gone.

    Saag paneer
  7. Add the grated onion and saute.

    Saag paneer
  8. Saute till the onion gets translucent and golden brown.

    Saag paneer
  9. Add the grated tomato and mix well.

    Saag paneer
  10. Once the tomato softens add turmeric powder, red chili powder, coriander cumin powder, garam masala, salt, and kitchen king masala. 

    Saag paneer
  11. Mix well all spices and saute till the mixture leaves oil from the edges. 

    Saag paneer
  12. Keep on adding little water to avoid the spices to get burnt and cook till the mixture leaves oil.

    Saag paneer
  13. Add kasuri methi crushed between palms and mix well.

    Saag paneer
  14. Now add the blanched and chopped spinach. Mix well.

    Saag paneer
  15. Remove the prepared spinach mixture in a bowl and with the help of a stick blender, crush into a coarse mixture. 

    Saag paneer
  16. The saag is ready and keep it aside.

    Saag paneer
  17. Just before serving, heat the remaining oil and ghee in the pan..

    Saag paneer
  18. Add cumin seeds and chopped garlic. (since I did not had fresh garlic, I have used garlic powder).

    Saag paneer
  19. Add the prepared saag and saute.

    Saag paneer
  20. Add the fried paneer cubes. Toss well.

    Saag paneer
  21. The saag paneer is ready to serve. Serve it hot with roti, naan, paratha or rice.

    Saag paneer

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