Authentic Saag Paneer

Authentic Saag Paneer


"Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal."


1 h servings 299 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
  2. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
  3. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
  4. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.


  • Cook's Note:
  • You can substitute coconut milk for the cream.
  • profile image

Your rating



  1. 34 Ratings


To make this truly authentic, use ghee instead of oil and get the fresh dried garam masala and grind it up. This dish came out delicious, but definitely took longer to cook then the prep/cook ti...

I don't give many 5-star ratings and this isn't a perfect recipe, but it produced the best saag I have made so far (after trying three other recipes). I am puzzled by the reviews that say this i...

This recipe is fantastic. I didn't use any ginger because my wife hates it, and it did take far longer than an hour but well worth it.

This turned out great! Easily as good a flavor as what I've had in many restaurants. I did make some intentional and unintentional modifications that I thought would be helpful. FENUGREEK: I d...

Great recipe. You can feel comfortable making substitutions based on what you have on hand, with excellent results. I omitted the fenugreek, garam masala, and turmeric and used cardamom pods, ...

It took longer than the recipe stated and needed much more ginger and other spices. The paneer is very chewy when prepared this way, it is better if one soaks it in water at least a day in the ...

Followed the recipe exactly and found it to be bland and under-spiced. Spinach was the only flavor that you could taste.

Quadruped this for 16 people. I was in a hurry, so I subbed in thawed frozen spinach. Sqeezed all the water out with my hands. Kale for fenugreek leaves and ground up fenugreek spice (2 tbsp) i...

Great! Add some chillies instead of cayenne and use both coconut milk and cream. Easy to make and delicious.