Saag Paneer Recipe

Saag Paneer Recipe

serves 4 to 5

Shopping List*

  • 1 Saag Paneer Spice Kit
  • 10 to 16 oz baby spinach
  • 6 to 12 oz paneer
  • 1 small yellow onion
  • 1-inch cube fresh ginger
  • 4 garlic cloves
  • 1 cup tomato sauce
  • 1 tbs butter
  • vegetable oil
  • salt
  • ¼ cup cream or half 'n half

* see Variations below




Heat 1 teaspoon oil in frying pan on medium-high. Sauté spinach 2 to 3 minutes until barely wilted and bright green. Transfer spinach to blender with 1 cup of ice cubes, and puree (with lid slightly ajar to let steam escape) until smooth.


Reduce heat to medium and add 1 tablespoon oil to same pan. Peel and finely chop onion. Add WHOLE SPICES to pan, stir 1 minute, then add onion. Sauté 7 to 10 minutes until lightly browned.


Peel and finely grate ginger and garlic. Add to pan and sauté 1 minute. Add MASALA POWDER, butter, and 2 tablespoons water. Sauté 2 minutes.


Mix in tomato sauce and ½ teaspoon salt. Reduce heat to low, cover, and simmer 10 minutes; stir occasionally.


Cut paneer into cubes. Add to pan with pureed spinach and cream and stir well. Simmer 2 minutes. Add salt to taste.

Note: Larger whole spices are not meant to be eaten. Remove before serving or instruct diners to avoid/remove while eating.



  • to make vegan, substitute:
    • non-dairy spread or vegetable oil for butter
    • 1 block extra-firm tofu or for paneer
    • 1 tablespoon unsweetened cashew butter mixed with 2 tbs hot water OR ¼ cup cashew cream for cream
  • for an extra-rich flavor, substitute ghee for butter and/or vegetable oil
  • sauté 8 oz thinly sliced mushrooms with onions in Step 2
  • substitute 4 cups cubed, roasted or steamed potatoes for paneer
  • use frozen cut leaf spinach instead fresh; skip sautéing in Step 1 and puree with 2 tablespoons water instead of ice cubes
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