saag

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

The Ultimate Saag Paneer

mustard greens (washed, roots trimmed)

spinach leaves (washed)

onions

garlic (peeled)

ginger

baking soda

tbsp fine cornmeal

g butter

tsp salt

tsp garam masala

ml single cream

450 g shop-bought

tsp oil

butter

black cardamom (whole)

onion (finely sliced)

green chillies (chopped)

garlic (finely sliced)

Red onions (finely sliced)

chillies

Paratha (makki ki roti

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).

While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.

Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.

Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

This nutritious vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices for a quick and easy dinner.

Fenugreek and garlic spinach curry

sunflower oil

tsp fenugreek seeds (see tips)

½ tsp asafoetida (see know-how)

garlic cloves,

washed,

onions,

tsp turmeric

tsp coriander

tsp cumin

1½ tsp medium red chilli powder

Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).

Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.

Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

Saag paneer is traditionally made with cubes of paneer cooked in a sauce made of green leafy veggies.  A delicious, comforting, vegetarian curry that is better than the restaurant version!

Saag Paneer Recipe

Paneer

fresh spinach leaves spinach

tomato (chopped)

fresh ginger (finely chopped)

green chili (finely chopped)

garlic (finely chopped)

bay leaves

cumin

Ghee

red onions (chopped)

Turmeric

Garam masala

Salt

Start by browning the paneer. Heat a pan on the stovetop. Add a little ghee or vegetable oil and once hot, add the cubes of paneer. Let the paneer brown gently on one side, then and flip on each side to brown evenly. Once the paneer cubes are evenly browned, keep aside for later.

In the Instant Pot, add the ghee, and hit Sauté. Once hot, add the bay leaves and the whole cumin. Once the whole spices start turning aromatic (after 1 minute), add the chopped onions, ginger, garlic and green chilli.

Sauté for 3-4 minutes until onions start to turn translucent. Then add the chopped tomato, turmeric, garam masala. Sauté for a few minutes until the tomatoes start to soften. If they stick to the bottom of the pot, add a tablespoon of water and deglaze the pot. Any residue stuck to the pot can trigger the ‘Burn’ notice.

Add the spinach leaves. Give it a mix and put on the lid of the IP. Hit ‘Pressure Cook’ or ‘Manual’ mode and set the time for 1 minute. Once the cooking cycle is completed, immediately release pressure and open the lid of the Instant Pot (Quick Release).

D2i0card the bay leaves. Using a stick blender (hand blender), blend the cooked ingredients up to form the sauce. Tip: add 3-4 ice cubes at this stage to quickly bring down the temperature of the sauce. This helps in retaining the green color of the spinach.

Add the sautéed paneer, add the salt and hit ‘Saute’. Let the paneer simmer in the sauce for 3-4 minutes. Once cooked, garnish with cream and serve with naan or rice.

Deliciously creamy, saag paneer is an Indian classic that I just love, and learning to make paneer from scratch at home is super-satisfying. It's easier than you might think, too – give it a go!

Saag paneer

groundnut oil

onion

garlic

cumin seeds

garam masala

turmeric

tomato

spinach

sea salt

black pepper

1.5 litres whole milk

lemon

This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical.

300 g mustard leaves, washed, roots

spinach spinach

garlic, peeled

ginger,

green chillies, chopped

water

g ghee, or unsalted butter

salt

red chilli,

black cardamom,

garlic,

Red onions, finely sliced

ghee

Wash the mustard greens and spinach thoroughly to...

Wash the mustard greens and spinach thoroughly to remove any dirt or grit. Drain. Finely chop the stalks and then chop the leaves into 1cm shreds. If you're using baby leaf spinach, there's no need to trim or chop it — just add it in whole.

In a large pressure cooker, add the mustard...

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger, chillies, 250ml water and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles). You can also simmer in a pot with a tight-fitting lid for 25-30 minutes or give it 5 minutes of high pressure in an Instant Pot.

While this cooks, pan-fry the paneer on all...

Once the saag mixture has cooled, pop into...

Once the saag mixture has cooled, pop into a high-speed blender with the cornmeal, butter, salt and garam masala. blitz until completely smooth, about 2-3 minutes.

Melt 100g ghee in the same pot and...

Melt 100g ghee in the same pot and add the dried red chilli, black cardamom, sliced onions and salt. The salt will help the onions cook quickly. Sauté over a med-low heat for 20 minutes until the onions are lightly golden brown and then add the sliced garlic and chillies. Cook for a further 2 minutes.

Pour in the blended saag and garam masala....

Pour in the blended saag and garam masala. Cook for a further 5 minutes until slightly thickened. Taste and check there's enough salt for you.

Add the paneer, heat through and serve. This...

Add the paneer, heat through and serve. This recipe pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

Review from Bal

Comprehensive recipe and finally the issue regarding palak and zarg which irritates me no end. Will give recipe a go as well as mutter paneer

Review from Bhailo Nagesh

Review from Alice Sanvito

I made this using mostly Swiss chard from my garden. It was delicious!

Review from Laura

Amazing!!!!!!!!!!!! I can’t tell you how many times I’ve ate saag paneer in my life... I wouldn’t want to know because even though it’s been hundreds, I’d be sad it hasn’t been more LOL! It’s literally one of my favorites.... This was absolutely delicious!!! Thank you so much for sharing this with us! You shared so much detail and your love for what you do reflected everywhere on this recipe. I look forward to trying your other recipes soon! Laura

Review from Andrea McDonald

I was hesitant to try this because I love the Saag paneer served up at the Indian restaurant near me. I never thought I could make something that tastes nearly as good. Well... I was wrong! This is the best saag paneer I have ever tasted in my life (I have had many!). It’s so flavoursome with a texture I can only describe as velvety.  I’m bowled over. Printed and filed for forever use. Thank you v much!

Review from Andy McGrath

A fantastic telling of the history of the dish. Thanks for keeping us all informed and for sharing recipes that work so well. I never do a curry night without one of your recipes. Have made this 4 times now and it’s always so tasty. I am going to try your burnt aubergine and spinach curry next.

Review from Harneet

Tastes like the delicious langar food at gurdwara. Thank you very much.

Review from Mahadev Seth

Hands down the best saag paneer I have ever made. Not a scrap left over.

Review from Dean

https://mediavine-res.cloudinary.com/video/upload/btvycjielhdkl0uuwuw8.mp4

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone.

Saag Paneer

A hearty, feel-good bowl that’s packed with protein and big flavour. Creamy lentils, spiced tofu, and silky spinach come together for the ultimate comforting dinner.

Saag Tofu Lentils

Firm Tofu

Red Lentil

Onion

Ginger

3Clove Garlic

2tsp Curry Powder

Vegetable Stock Cube

Light Coconut Milk

Water

Spinach

Lime Pickle

Fresh Coriander

Black Pepper

Preheat your oven to 180°C. Pat the tofu dry, then tear into pieces. Toss with half of the olive oil, a pinch of salt, and some pepper. Spread out on a baking tray and roast for 15 mins, until golden and crisp around the edges. Toss with the lime pickle. 

While the tofu cooks, finely dice the onion, ginger and garlic. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook for 5 mins until soft and starting to turn golden.

Stir in the curry powder. Cook for another 30 secs until fragrant. Add the lentils, stock cube, coconut milk, and water. Season with salt and pepper. Bring to the boil, then reduce to a simmer and cook for 20 mins, stirring occasionally, until the lentils are tender and creamy.

Stir through the spinach and cook for 2–3 mins until wilted. 

Spoon into bowls, top with tofu and scatter with fresh coriander.

A great “pantry meal” using stuff we already had! Didn’t have any lime pickle, used a rogue Barker’s mango peach chutney we had in the fridge with some lime zest grated through and it was delicious! Will definitely be making this again. 

Loved this!  I’ve had the leftovers for my lunch for three days! I would say this makes a generous amount for 4 people!! 

Absolutely loved this! The tofu in lime pickle was genius! I cooked the tofu in the air fryer and also used a full tin of coconut milk rather than half in the lentils as I didn't want to keep half a tin! 

couldn’t find lime pickle, but some mango chutney and a hefty squeeze of lime did the trick. overall a pretty easy recipe didn’t require a lot of dishes. 

Lovely flavour, especially the limey tofu. However I cooked the tofu for twice as long to make it extra crispy and cooked the curry down for longer to make it thicker.


A wonderfully satisfying vegetarian option. I made a double batch of this for two, and it is already gone! I too found the ginger quantity to be a bit overpowering (and I love ginger). I would definitely make this again, and modify the amount of ginger, also don’t have mango chutney in the groceries nearby so I would recommend dicing up some cucumbers and fresh onions with coriander to add a nice bright touch to the beautiful deep flavors of this dish.

Great recipe - but note step 3 is missing the water quantity 

ooey gooey texture from the spinach, tofu needs some flavour and didn’t become crispy at all. the base flavours are fine but this recipe was a lot of work for a pretty weak dish

Nice simple curry recipe.  The ginger needs to be chopped super finely/grated to avoid a bitter taste.

I put this in a calorie counting app - it's 448 kcal, 12.8g fibre, 23.6g protein if you include 150g cooked rice in each serving. 

Even with no measurement cups it turns out great 

so delicious. I also used the full can of coconut milk and 200ml of water so didn’t have leftover. added some tumeric and used tempeh instead of tofu which worked v well

Delicious, but mine ended up looking very gray, not sure of its because of the quality of the coconut tins I used… 

id add less water for a thicker saag next time, and maybe more tofu, absolutely delicious. 

one of Jodie’s epic recipes.  incredible depth of flavour. I used less water , coconut cream and mango chutney. wow! I should have double for batch cooking .

Was tasty, quick and easy to make for lunch. I used smoked tofu instead of regular and it gave it a nice extra flavour depth. Also used regular coconut milk as couldn't get light, and used the whole 400ml tin, just reducing the water to 200ml to balance out. Worked very well

Great meal for grown-ups, Miss nine got through it admirably. Miss five still not quite on the lentil train choo-woo. We are trying to de-meat our household some.

Easy ingredients and good flavour, well deffo do again!

Very tasty and a great way to make plain tofu a nice texture! Slightly too salty though so will use half the stock cubes suggested next time round

Didn't have mango pickle so tossed the tofu cubes with finely diced preserved lemons. whole dish was yummy.

OMG THESE ARE ABSOLUTELY DELICIOUS! i used curry powder, tumeric, garamassala, coriander powder and some cumin and it was soooo nice! about 160g dried lentils was the sweet spot for us :)

This is one of my favourites! I boil my tofu in salted water for 5 minutes before cooking which makes it super pillow-y, so good

I made this and modified it to my likings, so adding 400 ml of coconutmilk and 200 ml of water + a little cumin and coriander. Topped it with feta and chili crisp, absolutely delicious 

A creamy, spicy hug of a curry. Halloumi and chickpeas bring the protein, and it only gets better with time, so batch it up!

Spiced Halloumi & Chickpea Saag

Halloumi

1tbsp Ghee

Brown Onion

1tbsp Fresh Ginger

Green Chilli (optional)

1tbsp Curry Powder

1tbsp Garam Masala

Can Chickpeas

Greek Yoghurt

Lemon

Red Chilli

Cooked Rice

Dice the halloumi into 1.5cm cubes. Heat a large deep frying pan over a medium-high heat. Dry-fry the halloumi for 3-4 mins until golden on most sides, then remove and set aside (no need to wash the pan).

Add the ghee or butter to the same pan. Peel and finely chop the onion, then fry for 3-4 mins until softened and golden at the edges. Peel and mince the garlic, peel and mince the ginger, then finely chop the green chilli, if using. Stir these into the pan and cook for 1 min.

Add the curry powder and half of the garam masala, then stir for 30 seconds until fragrant.

Add all the spinach to the pan (fresh in batches, frozen all at once). Cook, stirring, for 8-10 mins until wilted and most of the liquid has evaporated.

Add the chickpeas and stir through. Remove from the heat and leave to cool slightly for a few minutes. Add the yoghurt and gently stir through, off the heat! Season with salt and lemon juice to taste. 

Add the halloumi back to the pan and heat through gently. Sprinkle over the remaining garam masala.

Serve over rice with some fresh coriander and sliced red chillies. 

Tasty but had to add a little mango chutney for sweetness. 

Very tasty and so much flavour so not sure why some reviews say otherwise! such a great tasty healthy option! I used high protein yoghurt to up the protein even more :) 

Please nobody else put in 1tbsp of chilli power instead of curry power 🫣

Very jummy :) Blended 75% of my fresh spinach for better consistency of the curry. 

I’m afraid this is probably my least favourite of all the MOB recipes I’ve cooked. Disappointingly lacking in flavour, even with a tonne of coriander. 

second time we’ve made this. really tasty and freezes really well 

Made this and it was delicious, I used alpro soy yogurt and it turned out fine 

Really enjoyed this. Quick and easy to make

I used low fat halloumi (boo) and only 120g fresh spinach which was enough. for those asking about draining the chickpeas, I did so and think it was the right move. loved it! also think the calories are a bit off (for those who are bothered). with low cal halloumi and 230 (drained) chickpeas it was 555 cals per person

nice flavour but didn’t love the texture of the spinach 

Really nice! I used fresh spinach and needed to add a splash of water as it was a little dry. Also added a tsp of turmeric.

Top 7 saag recipes from across the web

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The Ultimate Saag Paneer

Fenugreek and garlic spinach curry

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Saag paneer

Saag Paneer Recipe

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Spiced Halloumi & Chickpea Saag

Top 7 saag recipes from across the web

The most viewed saag recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Saag Paneer

Fenugreek and garlic spinach curry

Saag Paneer Recipe

Saag paneer

Saag Paneer Recipe

Saag Tofu Lentils

Spiced Halloumi & Chickpea Saag

The most viewed saag recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine