Saag Paneer
Cubes of fresh paneer in a vivid, creamy spinach and fenugreek sauce spiced with ginger, cumin, and garam masala. A vegetarian triumph.
🛒 Ingredients
- 500g fresh paneer, cubed
- 600g fresh spinach
- 1 bunch fresh fenugreek leaves (methi) or 2 tbsp dried
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 inch fresh ginger, grated
- 2 green chilies
- 1 tsp cumin seeds
- 1 tsp garam masala
- 100ml heavy cream
- 2 tbsp ghee
- salt to taste
👨🍳 Method
- 1
Blanch spinach 2 minutes, then immediately into ice water. Blend to a smooth purée.
- 2
Fry paneer cubes in ghee until golden on all sides. Set aside.
- 3
Fry cumin seeds in ghee until they splutter. Add onion; cook until golden.
- 4
Add garlic, ginger, and green chili; cook 3 minutes.
- 5
Pour in spinach purée and fenugreek. Stir and simmer 10 minutes.
- 6
Add cream, garam masala, and salt. Simmer 5 minutes.
- 7
Add fried paneer. Simmer gently 5 minutes.
- 8
Finish with a swirl of extra cream.
💡 Chef's Tips
- →Blanch and ice the spinach to preserve that vibrant green color.
- →Fry the paneer before adding to the sauce — it develops a golden crust and holds its shape.
- →Fenugreek leaves (methi) are what separate good saag paneer from great saag paneer.
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