Saag Paneer – North Indian Style
Recipe Summary
- This recipe guides you through making a delicious Saag Paneer, a classic North Indian dish featuring paneer (Indian cheese) in a creamy, spiced spinach and mustard greens gravy. The greens are pressure cooked and puréed, then combined with a flavorful tempering and marinated, fried paneer for a rich and wholesome meal.
All Ingredients - For Pressure Cooking Saag Mix
- Mustard leaves (chopped) 2 cups
- Spinach (chopped) 2 cups
- Methi leaves (chopped) 1 cup
- Ginger (chopped) 1 inch piece
- Garlic (chopped) 4-5 cloves
- Onions (chopped) 1 medium
- Green chilies (sliced) 2-3
- Tomatoes (chopped) 1 medium
- Water 2 cups
- Ghee/butter 1 tsp
All Ingredients - For Paneer Marination
- Paneer (cubed) 200 grams
- Curd 1 tbsp
- Salt to taste
- Red chili powder 1 tsp
- Ginger garlic paste 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala powder 1 tsp
- Mustard oil 2 tbsp
All Ingredients - For Tadka and Finishing
- Mustard oil 3 tbsp
- Cumin seeds 1 tsp
- Whole dry red chilies 3-4
- Salt to taste
- Red chili powder 1 tsp
- Coriander leaves (chopped) 1/4 cup
Tools You'll Need
- Pressure cooker
- Pan
- Immersion blender
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Saag Mix for Pressure Cooking
Gather and chop all the greens (mustard leaves, spinach, methi leaves), ginger, garlic, onions, green chilies, and tomatoes as shown. Add all these chopped ingredients into a pressure cooker.
Step 2: Add Water and Ghee, then Pressure Cook
Pour 2 cups of water and add 1 teaspoon of ghee or butter into the pressure cooker with the saag mix. Mix everything well. Close the lid and pressure cook for or until 3 whistles are released.
Step 3: Marinate Paneer
While the saag is cooking, prepare the paneer. In a bowl, add cubed paneer. To this, add 1 tablespoon of curd, salt to taste, 1 teaspoon red chili powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, and 2 tablespoons of mustard oil. Mix gently until all paneer cubes are evenly coated with the marinade.
Step 4: Purée the Saag Mix
Once the pressure cooker has naturally released its pressure, open the lid. Use an immersion blender to purée the cooked saag mixture until smooth. Alternatively, let it cool slightly and blend in a regular blender.
Step 5: Fry Marinated Paneer
Heat 2 tablespoons of mustard oil in a pan. Add the paneer cubes and fry them until they are golden brown on all sides. Remove the fried paneer and set aside.
Step 6: Prepare the Tadka (Tempering)
In the same pan, add 1 more tablespoon of mustard oil. Once hot, add 1 teaspoon of cumin seeds and 3-4 whole dry red chilies. for about until the cumin seeds splutter and the chilies turn fragrant.
Step 7: Combine Saag with Tadka and Season
Pour the puréed saag mix into the pan with the tadka. Mix well to combine. Add salt to taste and 1 teaspoon of red chili powder. Stir thoroughly.
Step 8: Add Paneer and Simmer
Cover the pan and let the saag for a few minutes. (The video missed recording the step of adding paneer, but it should be added here). Add the fried paneer cubes to the saag and cook for another few minutes, allowing the flavors to meld.
Step 9: Garnish and Serve
Stir in the chopped coriander leaves. Mix well. Your Saag Paneer is now ready to be served. Enjoy it hot with rice or paratha.
Pro Tips
• Adjust green chilies to your spice preference.
• For a richer flavor, use homemade paneer and ghee.
• Serve hot with rice, roti, or paratha.
Recipe Variations
• Add a spoonful of cornmeal (makki ka atta) while simmering the saag for a thicker texture and authentic Punjabi flavor.
• Substitute paneer with tofu for a vegan option.
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