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Saag Paneer

A creamy, spiced Indian spinach and greens curry studded with cubes of paneer.
Prep Time15 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 2 Tbsp avocado oil or ghee or butter
  • 1 inch ginger peeled and finely minced
  • 2 large garlic cloves minced
  • 1 green chili finely chopped
  • 1/4 tsp asafetida (hing)
  • 1 cup yellow onion finely chopped
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/2 tsp Kashmiri red chili powder
  • 8 oz baby spinach chopped
  • 8 oz collard greens stems removed and leaves chopped
  • 2/3 to 1 cup heavy cream or full-fat coconut milk
  • 6 to 12 oz paneer cheese cut into cubes
  • 1 tsp sea salt or to taste

Instructions

  • Heat the oil, ghee, or butter in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add the minced ginger, garlic, chopped green chili, and asafetida; sauté, stirring constantly, until fragrant, about 2 minutes.
  • Stir in the chopped onion, ground coriander, garam masala, turmeric, and Kashmiri red chili powder; continue to sauté, stirring occasionally, until the onion is very fragrant and softened, about 8–10 minutes. Reduce heat if the onion begins to brown.
  • Pour in the cream or coconut milk and stir to combine.
  • Add the chopped spinach in three batches, stirring well after each addition so the greens wilt before adding more; once all spinach is added, add the chopped collard greens and cover for a few minutes to help them soften.
  • When the greens are wilted and tender, transfer the mixture to a blender, food processor, or use an immersion blender, and blend to your desired consistency.
  • Return the blended saag to the pot, add the cubed paneer, and heat gently for a few minutes until the paneer is warmed through and the flavors meld; adjust salt to taste.
  • Serve hot with steamed rice or naan.

Equipment

  • large heavy-bottomed pot or Dutch oven
  • Knife and cutting board
  • spatula or wooden spoon
  • blender, food processor, or immersion blender
  • Measuring spoons
  • measuring cups

Notes

  • Use 16 ounces of baby spinach alone if you prefer not to mix greens.
  • Substitute buttermilk or a mix of water and a little cream if you want less richness.
  • You can use part Greek yogurt and part cream as an alternative.
  • If using frozen spinach, reduce the added liquid as needed.