Saag paneer

Name: Saag paneer
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4 servings

Posted: 27/01/2026Updated: 27/01/2026

Indian vegetarian curry made of mustard greens, spinach and methi, with fried paneer mixed in.

Serve with a portion of Basmati rice, a naan or chapati for a filling meal. A complementary kachumber salad or chana masala works well on the side.

Active prep: 15 minutesActive cooking: 25 minutesPassive cooking: 60 minutes

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Ingredients

Adjust servingsServings

400 grams Mustard greens
400 grams Spinach
200 grams Methi (optional)
400 grams Paneer
1 medium Brown onion
3 Green finger chillies
4 cloves Garlic
3 centimetres Ginger
2 teaspoons Cumin seeds
2.5 teaspoons Turmeric powder
1 teaspoon Ground cumin
1.5 teaspoons Garam masala (optional)
Salt, to taste
3 tablespoons Ghee
2 tablespoons Cornmeal (optional)

Instructions

Thoroughly wash the mustard greens, spinach, and methi (if using) before roughly chopping.
Add 2 tablespoons of the ghee followed by cumin seeds (allow to sizzle for a minute), then diced onion. Cook until fragrant and slightly browned (6–8 minutes).
Add minced garlic and ginger, and chopped green chillies. Cook for 1–2 minutes.
Add the chopped greens directly to the pan along with 2 teaspoons of the turmeric. Mix well, reduce heat to low, cover, and simmer gently for 60-90 minutes. Stir occasionally. Sprinkle in cornmeal to help thicken if needed.
Towards the end of simmering, cube the paneer and coat in the remaining turmeric powder and a little salt.
Heat the remaining ghee in a separate pan and fry the paneer until golden on all sides (about 1 minute per side). Remove and set aside.
Once the greens are tender, mash them coarsely.
Add the fried paneer and simmer gently for 3–5 minutes.
Stir in garam masala if using.

Helpful notes

Cooking tips

Using a blender: Blanch the greens briefly, then shock them in ice water. Squeeze out the excess water and blend into a coarse paste before cooking. This produces a smoother texture, cooks faster (30-45 minutes), and retains a brighter green colour. However, it slightly mellows the greens’ flavours.
Always add the garam masala at the end to preserve its aroma and freshness.
Smaller cubes of paneer allow for more even cooking and distribution throughout the dish.

Alternative ingredients

Kale and fenugreek leaves can be used in place of or in combination of spinach and mustard greens - bear in mind this will result in a different flavour profile.
For a vegan alternative, tofu can be used instead of paneer.
Use kasuri methi instead of methi and add at the end with the garam masala.

Storage instructions

Allow to cool completely before storing.

Refrigeration: Store in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Transfer to a freezer-safe containers or heavy-duty freezer bag and store for 2-3 months. Be aware that the paneer can become dry and crumbly when frozen.

Re-heating instructions

If frozen, ensure it has fully defrosted overnight in the fridge. It is important to defrost slowly to help reduce the dryness of paneer.

Stove: Heat over medium-low heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry.

Microwave: Using the microwave can be used to quickly re-heat the curry but can negatively affect the texture of paneer and curry. Re-heat until piping hot throughout.

Nutrition and dietary facts

Vegetarian, Gluten-free

Per serving:Calories: 348kcal (15%), Protein: 19.3g (32%), Fat: 22g (28%), Saturated fat: 12.3g (82%), Carbohydrates: 18.3g (7%), Sugars: 4g (16%), Fibre: 4.7g (16%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.