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Creamy Saag Paneer Recipe

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4.2 from 43 reviews

This easy Saag Paneer recipe features fresh kale, mustard greens, and spinach blended into a creamy, spiced curry with tender paneer cheese. Sautéed paneer cubes are combined with a vibrant blend of aromatic spices and finished with heavy cream for a rich and comforting North Indian dish perfect for serving alongside basmati rice and naan.

Ingredients

Paneer Marinade

  • 12 oz paneer cheese, cubed
  • 1/4 cup plain yogurt
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ground cumin

Spices & Cooking Fats

  • 1 1/2 tsp ground turmeric, divided
  • 5 tsp garam masala, divided
  • 2 tsp ground cumin, divided
  • 5 Tbsp ghee or butter, divided
  • 1/2 tsp ground cayenne pepper

Vegetables & Aromatics

  • 1 medium red onion, diced
  • 4 medium garlic cloves, minced
  • 1 2-inch piece fresh ginger, peeled and minced

Greens

  • 8 cups packed kale, stems removed and leaves chopped (about 2 bunches)
  • 4 cups packed mustard greens, chopped
  • 4 cups packed spinach, chopped

Other Ingredients

  • 1/4 cup water (plus more as needed)
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked basmati rice, for serving
  • Yogurt, for serving
  • Naan bread (optional), for serving

Instructions

  1. Marinate the Paneer: In a medium bowl, combine the paneer cubes with yogurt, 1 teaspoon turmeric, 1 teaspoon garam masala, and 1 teaspoon cumin. Mix well to coat and set aside to marinate for at least 10 minutes while preparing the other ingredients.
  2. Sauté the Paneer: Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat. Add the marinated paneer cubes and sauté, stirring frequently, until they are golden brown on all sides, about 10 minutes. Remove paneer from the skillet and set aside.
  3. Cook Aromatics and Spices: Reduce heat to medium and add 3 tablespoons of ghee to the skillet. Add diced red onion and sauté until translucent, about 5 minutes. Stir in minced garlic, ginger, cayenne pepper, and the remaining turmeric, garam masala, and cumin. Cook, stirring constantly, until fragrant, about 2 minutes.
  4. Wilt the Greens: Gradually add the kale to the skillet in batches, stirring until each batch wilts before adding the next. Continue with all the kale, then add mustard greens and spinach, cooking until all the greens are wilted and tender, about 10 minutes total. Add 1/8 cup water as needed to prevent sticking and help steam the greens.
  5. Blend the Greens: Transfer the cooked greens to a large blender. Add heavy cream and blend until smooth and creamy. Return the blended green mixture to the skillet.
  6. Combine with Paneer and Finish: Stir the sautéed paneer back into the skillet and gently reheat until the curry is hot. Add the remaining 1 tablespoon of ghee and stir until melted and combined. Season generously with salt and pepper to taste.
  7. Serve: Spoon the saag paneer over cooked basmati rice. Garnish with fresh cilantro and a dollop of yogurt. Serve with naan bread on the side if desired.

Notes

  • For a lighter version, substitute heavy cream with coconut milk or Greek yogurt.
  • You can swap out paneer with firm tofu for a vegan alternative.
  • If fresh mustard greens or kale are unavailable, substitute with fresh spinach or Swiss chard.
  • Adjust cayenne pepper to control the heat level according to your preference.
  • Use ghee for a traditional buttery flavor, or butter if ghee is not available.

Find it online: https://recipethrive.com/creamy-saag-paneer-recipe/