Saag Paneer 2026

I somehow deleted this! Here is the recreation thanks to Perplexity. I'll add notes as I make it again.

Saag Paneer — A rich spinach-and-paneer curry with warm spices, yogurt, cream, and a bright finish. Serves 4–6.

Ingredients

Paneer and spinach

• 2 lb frozen spinach

• 12 oz paneer, cut into cubes

• 4 to 6 tbsp ghee or neutral oil, divided

• 1/2 tsp turmeric, for the paneer

• 1/2 tsp Kashmiri chili powder or cayenne, for the paneer

• Pinch of salt, for the paneer

Spinach base

• 2 medium onions, finely diced

• 6 to 8 garlic cloves, minced

• 1.5 to 2 inch piece fresh ginger, minced

• 2 to 3 fresh jalapeños, seeded and minced

• 1 to 2 tsp whole cumin seeds

• 1/2 tsp black mustard seeds

• 1 medium tomato, chopped, or 1/2 cup canned tomato

• 2 tsp ground coriander

• 1 tsp ground cumin

• 1/4 tsp ground fenugreek

• 1/2 to 1 tsp garam masala

• 1/4 to 1/2 tsp turmeric

• 1/2 to 1 tsp Kashmiri chili powder or cayenne

• 1/2 tsp kosher salt, or to taste

• 1/4 to 1/2 cup water or stock

• 1/2 cup plain yogurt

• 1/4 cup heavy cream

• 1 to 2 tsp crushed kasuri methi, optional

• 1 to 2 tbsp butter or ghee, to finish

• 1/2 lemon

Method

1. Thaw the spinach completely, then squeeze it very dry in a sieve or clean towel. This is important so the curry stays thick and not watery.

2. Toss the paneer cubes with the turmeric, chili powder, and a pinch of salt. Heat 1 to 2 tbsp ghee or oil in a skillet and lightly brown the paneer on most sides. Remove and set aside.

3. Heat the remaining ghee or oil in a wide pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle.

4. Add the onions and cook until soft and golden, about 8 to 10 minutes.

5. Stir in the garlic, ginger, and jalapeños. Cook for 2 to 3 minutes until fragrant.

6. Add the tomato and cook until it softens and the oil begins to separate, about 5 to 8 minutes.

7. Stir in the coriander, ground cumin, ground fenugreek, turmeric, chili powder, and salt. Cook for 1 to 2 minutes.

8. Add the spinach and cook, stirring, until heated through and thickened. If needed, add a small splash of water or stock to loosen it slightly.

9. Lower the heat. Stir a spoonful of the hot spinach mixture into the yogurt to temper it, then add the yogurt and cream to the pan.

10. Add the garam masala and kasuri methi, if using. Simmer gently for 2 to 3 minutes.

11. Fold in the paneer and simmer gently for 3 to 5 minutes, just until the paneer is heated through.

12. Finish with butter or ghee and a squeeze of lemon. Taste and adjust salt before serving.

Notes

• Frozen spinach works especially well here because it gives the curry a deep, concentrated green flavor.

• If you want a smoother curry, you can blend part of the spinach base before adding the paneer.

• This version was the one that turned out especially well for you, with the spinach component getting the strongest praise.

Would you like me to also make a combined version with both the paneer recipe and the chicken adaptation side by side?