Saag Paneer (Indian Cottage Cheese and Spinach Curry)

Close-up of saag paneer showing roasted paneer cubes in thick spinach gravy.

Saag Paneer (Indian Cottage Cheese and Spinach Curry)

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A comforting Indian curry made with a flavorful spinach saag base, roasted paneer cubes, and cashew cream. This homemade saag paneer is balanced, lightly spiced, and perfect for everyday meals.

Prep Time 15

Cook Time 20

Total Time 35

Servings

Author Sravanthi Chanda

Ingredients

For Saag Sauce

12 ounces spinach finely chopped
½ cup onion finely chopped
2 green chilies or jalapeños
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon garam masala powder
¼ teaspoon turmeric powder
1 teaspoon oil
1 teaspoon garlic grated
1 teaspoon ginger grated
½ teaspoon salt

To Roast Paneer

1 cup paneer cut into cubes
1 tablespoon yogurt
⅛ teaspoon turmeric
¼ teaspoon red chili powder
¼ teaspoon garam masala
¼ teaspoon cumin powder
¼ teaspoon coriander powder
¼ teaspoon salt

For Saag Paneer

1 cup prepared saag sauce
1 cup roasted paneer cubes
¼ cup cashew cream

Instructions

Prepare the paneer marinade:

In a bowl, add paneer cubes, yogurt, salt, turmeric, red chili powder, garam masala, cumin powder, and coriander powder. Gently mix until the paneer is evenly coated.
1 cup paneer, 1 tablespoon yogurt, ⅛ teaspoon turmeric, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon salt

Roast the paneer:

Arrange the marinated paneer cubes on a parchment-lined baking tray in a single layer.
Roast until the cubes are lightly golden and firm on the outside. I usually roast for 15 to 18 minutes at 400 degrees F
Alternatively, pan-roast the paneer for 2–3 minutes on each side until browned.

Prepare the saag sauce:

Heat oil in a skillet over medium heat.
1 teaspoon oil
Add onion, ginger, garlic, and green chili, and sauté until the onions turn golden.
½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 2 green chilies
Stir in the spice powders and salt, adding a splash of water if needed to prevent sticking.
1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ teaspoon salt
Add the chopped greens (stalks first, then leaves) and cook on high heat until fully wilted and the moisture evaporates.
12 ounces spinach
Blend using a hand blender for a coarse or smooth consistency, as preferred.

Add cashew cream:

Return the blended saag to the pan. Stir in the cashew cream and cook on low heat until the mixture looks creamy and well combined.
1 cup prepared saag sauce, ¼ cup cashew cream

Add paneer and simmer:

Add the roasted paneer cubes to the saag. Gently mix and simmer for a few minutes so the paneer absorbs the flavors.
1 cup roasted paneer cubes

Finish and serve:

Taste and adjust salt if needed. A small squeeze of lemon juice before serving enhances the flavor.

Notes

Tested Tips from My Kitchen

Fresh or frozen spinach works well for this recipe.
Homemade paneer stays softer and absorbs flavors better than store-bought paneer.
To make this vegan, replace paneer with roasted tofu cubes.
If using only spinach, add ½ teaspoon kasuri methi powder for extra depth. Skip this when using pungent greens like mustard leaves.
Saag freezes well, but paneer does not. Freeze the saag sauce separately and add paneer when reheating.
Indian restaurants often finish this dish with a tempering, but I skip it for everyday cooking. You can add one for parties or festive meals.
To keep the curry bright green, I used green chilies instead of red chili powder.

Nutrition