Mixed greens curry with golden pan-fried paneer
Saag Paneer
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 cups
Difficulty
Easy
Cost
Moderate
$$
Saag Paneer
Mixed greens curry with golden pan-fried paneer
★3.9(18)
A rich, earthy curry of mixed greens—spinach, mustard greens, and fenugreek—studded with golden cubes of pan-fried paneer cheese.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Saag paneer uses a mix of greens beyond just spinach, creating a more complex, slightly bitter, and deeply savory sauce. The golden pan-fried paneer cubes add satisfying richness and protein to this vegetarian favorite.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Ingredients
- 250g paneer, cubed
- 300g spinach and 200g mustard greens, blanched and pureed
- 2 tbsp ghee
- 1 onion diced, 3 garlic cloves, 1 inch ginger
- 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp turmeric
- 3 tbsp cream and 1 tsp kasuri methi
Instructions
- 1
Blanch greens in boiling water for 2 minutes, shock in ice water, squeeze dry, and blend until smooth.
- 2
Pan-fry paneer cubes in 1 tbsp ghee until golden on all sides; set aside.
- 3
In the same pan, heat remaining ghee, add cumin seeds, then sauté onion, garlic, and ginger until golden.
- 4
Add turmeric and chili powder, cook 30 seconds, then stir in greens puree and simmer 8 minutes.
- 5
Fold in paneer, cream, garam masala, and kasuri methi; cook 3 minutes and serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
PaneerExtra-firm tofu
Press well and pan-fry for similar golden results
Mustard greensKale or Swiss chard
Kale adds a similar earthy bitterness
Tips & Storage
Pro Tips
Use a combination of greens for the most authentic and complex flavor.
Crush kasuri methi between your palms before adding to release the aroma.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 3 days. Freeze the sauce without paneer for up to 2 months.
Reheating
Warm on stovetop over low heat with a splash of water; paneer can toughen if overheated.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories290
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates10g
Fat20g
Fiber620mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between saag and palak paneer?
- Palak uses only spinach; saag uses a mix of greens for a more complex flavor.
- Can I make this vegan?
- Use firm tofu instead of paneer and coconut cream instead of dairy cream.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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