saag paneer recipe, how to make saag paneer

saag paneer recipe – saag is a famous north indian punjabi dish made with fresh winter greens. so logically saag paneer means paneer added to saag.

saag paneer recipe

however, generally paneer is never added to saag. so what is saag paneer – i believe saag paneer is an invented dish made very popular abroad. in india i have never heard or seen anybody making saag paneer nor even any north indian restaurant serving saag paneer. at home also we don’t make saag paneer. palak paneer is made often but not saag paneer.

saag paneer and palak paneer are often considered to be the same. but palak paneer is not saag paneer. both are different. palak paneer is made only with spinach and saag is a combination of various greens that are used.

i spoke to my mil about saag paneer and she has never ever made saag paneer. she told me there are 4 variations of palak or spinach saag that she makes. one is made with mung lentils, another with bengal gram, third with potatoes also called as aloo palak and fourth with paneer… popularly known as palak paneer.

whatever the case, saag is a healthy as well a delicious dish. the term saag means greens. so saag can be made from vegetables like spinach, sarson (mustard greens), methi (fenugreek leaves), bathua (chenopodium) and kulfa (purslane). it is also made using tender leaves of chickpeas (chane ka saag).

saag paneer

you can also make saag by combining spinach, sarson and bathua together in appropriate quantity. i have made this saag paneer dish by using both spinach and methi (fenugreek leaves) and radish with homemade paneer (cottage cheese).

out of these various variations of making saag, spinach saag and sarson da saag are the most popular saag recipes. in fact one of the most famous punjabi dish is sarson da saag and makki di roti. sarson da saag is often made during winters. whereas spinach saag can be made throughout the year. i have also posted the recipe of chane ka saag which is made during winters.

there are few recipes which can be eaten for 2-3 days and they taste better as the recipe becomes old and saag is one such dish. on 2nd or 3rd day the saag is relished more because of the improvement in taste. but in case of saag paneer you have to eat it fresh as paneer is added to it. vegans can substitute tofu for paneer.

few more curry recipes for you!

saag paneer recipe

5 from 1 vote
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
saag paneer recipe
saag paneer recipe is a variation of palak paneer. in this saag paneer recipe, the paneer in cooked with spinach and fenugreek greens.

INGREDIENTS FOR saag paneer recipe

(1 CUP = 250 ML)
  • 1 bunch spinach (palak)
  • 1 cup methi leaves (fenugreek leaves)
  • 2 to 3 inches radish root (mooli) - peeled and chopped roughly
  • 2 dry red chilies - kept whole or broken (sookhi lal mirch)
  • 1 medium sized onion - roughly chopped
  • 1 green chili - chopped (hari mirch)
  • ½ inch ginger - chopped (adrak)
  • 2 to 3 garlic - chopped (lahsun)
  • 1 medium size tomato - chopped
  • 1 inch cinnamon (dalchini)
  • 1 small tej patta (indian bay leaf)
  • 250 grams paneer (cottage cheese) - cubed
  • a generous pinch of turmeric powder (haldi) - optional
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 or 1.5 tablespoon besan (gram flour) OR makki ka atta (maize flour)
  • 1 teaspoon crushed kasoori methi (dry fenugreek leaves) - optional
  • salt as required
  • 2 tablespoon oil or butter

HOW TO MAKE saag paneer recipe

preparation for saag paneer

  • blanch the spinach, methi (fenugreek leaves) and radish.
  • drain and blend to a semi coarse paste.
  • shallow fry or pan fry the paneer cubes till light golden.
  • grind onion, ginger, garlic and chili to a fine paste.

making saag paneer

  • heat oil and fry the cinnamon, red chilies and bay leaf till the oil becomes fragrant... about a minute.
  • add the onion paste. brown this paste.
  • keep on stirring in between while browning the paste.
  • add tomatoes, turmeric and red chili powder.
  • saute till the tomatoes become soft.
  • add the spinach-fenugreek-radish coarse paste.
  • stir and add makki ka atta (maize flour) or besan (gram flour)
  • stir well so that no lumps are formed.
  • add salt. add 1/2 cup water and simmer for 5-7 minutes.
  • lastly add the fried paneer cubes and crushed kasoori methi.
  • simmer saag paneer for a minute.
  • serve saag paneer hot with chapati or rotis or parathas or naan.


to remove the bitterness of the methi or fenugreek leaves. sprinkle some salt on the chopped leaves and keep aside for 20 mins. then squeeze the methi leaves so that the bitterness gets released in the juices. rinse them in water and then proceed as mentioned in the recipe.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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5 comments/reviews

  1. Dear Dassana,i follow ur receipes is easy to follow with step by step today i wanted to make kulcha,but there was no step by step our sake can u restart that method.i know its very do it at the same time.will be happy to follow ur blog in future also.thank u .latha

    • hi latha. kulcha recipe has a video with step by step pics with my voice over. i am doing videos with step by step pics as it takes less of my time and the page also loads quickly. you can check the video. kulcha is very easy and once you see the video you will get an idea of how its made.

  2. I love this palak paneer, it is one of my comfort foods. Have never tried it with methi leaves and radish roots. Gonna try this one too.