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Saag paneer with yogurt

Easy saag paneer recipe

Easy saag paneer recipe! A flavorful Indian creamed spinach and greens curry with paneer cheese. A great vegetarian meal!

Course entree, Main Course
Cuisine Indian
Keyword vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 454 kcal
Author Trish Bozeman

Ingredients

  • 12 oz paneer cheese, cubed
  • 1/4 cup plain yogurt
  • 1 1/2 tsp ground turmeric, divided
  • 5 tsp garam masala, divided
  • 2 tsp ground cumin, divided
  • 5 Tbsp ghee or butter, divided
  • 1 medium red onion, diced
  • 4 medium garlic cloves, minced
  • 1 2" piece fresh ginger, peeled and minced
  • 1/2 tsp ground cayenne
  • 8 cups packed kale, stems removed and leaves chopped (about 2 bunches)
  • 4 cups packed mustard greens, chopped
  • 4 cups packed spinach, chopped
  • 1/4 cup water
  • 1 cup heavy cream
  • salt and pepper
  • fresh cilantro, cooked basmati rice, yogurt, and naan bread for serving

Instructions

  1. Combine the paneer, yogurt, 1 tsp of the turmeric, 1 tsp of the garam masala, and 1 tsp of the cumin in a medium bowl. Set aside and let marinate while you prep the rest of the ingredients, at least 10 minutes.

  2. When your greens are chopped and ingredients are prepped, heat 1 Tablespoon of the ghee or butter in a large skillet over medium high heat. Add the paneer, and sauté, stirring often, until golden on all sides, about 10 minutes. Remove from pan and set aside.

  3. Reduce heat to medium and add another 3 Tbsps of ghee in the skillet. Add the onion and sauté until onion is translucent, about 5 minutes. Add the garlic, ginger, cayenne, and remaining turmeric, garam masala, and cumin. Stir well until and sauté until fragrant, about 2 minutes. Begin adding your kale, a few handfuls at a time, stirring until greens are wilted. Continue until all greens are wilted and cooked down, including mustard greens and spinach, adding ⅛ cup of water as necessary, about 10 minutes.

  4. Place greens in a large blender along with the heavy cream and blend until smooth. Return to skillet.

  5. Stir in paneer, and reheat curry until hot. Stir in another Tbsp of ghee until melted and combined. Season generously with salt and pepper to taste.

  6. Serve curry over basmati rice, topped with yogurt and fresh cilantro. Eat with naan bread (optional).

Nutrition Facts
Easy saag paneer recipe
Amount Per Serving (1 cup approx.)
Calories 454 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 24g120%
Cholesterol 117mg39%
Sodium 171mg7%
Potassium 758mg22%
Carbohydrates 15g5%
Fiber 5g20%
Sugar 1g1%
Protein 15g30%
Vitamin A 12873IU257%
Vitamin C 141mg171%
Calcium 505mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.