'Saag Paneer' Indian Spinach Curry

'Saag Paneer' Indian Spinach Curry

This curry is one of everyone's favorites in my home in Northern India. The handfuls of spinach and homemade cheese (paneer) go really well together. The paneer can be substituted with chickn.

Ingredients: 3 large servings

500 g
1 large
Tomatoes (or canned tomatoes)
2 medium
2 cloves
1.5 cm
Cilantro leaves
1 handful
Cumin seeds
1 teaspoon
☆ Coriander
1.5 tablespoon
☆ Turmeric powder
1 teaspoon
☆ Garam masala
1 tablespoon
☆ Cayenne pepper
1/4 teaspoon
Heavy cream (or substitute with yogurt)
3 tablespoons
to taste
Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)
150 g (Recipe ID: 892420)
This saag paneer also turns out to be delicious if you follow the steps below, but with food processed onion and tomatoes instead.


1. Rinse the spinach well and place in an empty pot. Cook until wilted. You can also heat the spinach in boiling water.
2. Lightly rinse the wilted spinach and puree in the food processor. It will turn out very fragrant and rich in color.
3. Finely chop the garlic and ginger. Cut the onion into 7 mm cubes. Finely chop or food process your tomatoes.
4. Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds. It'll start popping.
5. Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
6. Add the onions and saute well until translucent.
7. Add all the spices marked with ☆ and saute while mixing them thoroughly. It'll seem dry, but it's fine that way.
8. Add the tomatoes and keep sauteing. Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
9. Please saute until it turns into a paste like in this picture. There will be some oil oozing out from the tomatoes and onions.
10. Add the pureed spinach and saute more.
11. Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
12. Add 100 ml of water and 1 teaspoon of salt. After bringing it to a boil, let simmer for about 10 minutes over low heat.
13. Gently mix in the paneer. Check the saltiness and adjust to your liking.
14. Garnish with some finely chopped coriander leaves and it's done. Enjoy it while it's still hot.

Story Behind this Recipe

This is one of my favorite curries. A person can consume about 250 g of spinach with it, and the paneer that goes inside is yummy as well. A curry substituted with chicken is called "saag chicken," and the version with potatoes is called "saag aloo."