methi palak saag paneer

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Methi palak 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 it is an invented dish made very popular abroad. In India I have never heard or seen anybody making this dish nor even any North Indian restaurant serving saag paneer. At home also we don’t make it. Palak paneer is made often but not saag paneer.

Saag paneer And Palak paneer are often considered to be the same. But 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 this dish 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 the appropriate quantity. I have made this 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 the case of Methi palak Saag paneer you have to eat it fresh as paneer is added to it. vegans can substitute tofu for paneer.

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saag paneer recipe

methi palak saag paneer

5 from 2 votes
Methi palak saag paneer is a variation of palak paneer. In this recipe, the cottage cheese is cooked with spinach and fenugreek greens.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins

Cuisine North Indian
Course: Main Course

Servings 4


  • 1 bunch spinach
  • 1 cup fenugreek leaves
  • 2 to 3 inches radish root - peeled and chopped roughly
  • 2 dry red chilies - kept whole or broken
  • 1 medium sized onion - roughly chopped
  • 1 green chili - chopped
  • ½ inch ginger - chopped
  • 2 to 3 garlic - chopped
  • 1 medium size tomato - chopped
  • 1 inch cinnamon
  • 1 small tej patta (indian bay leaf)
  • 250 grams Paneer (cottage cheese) - cubed
  • a generous pinch of turmeric powder - optional
  • ½ teaspoon red chili 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



  • 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 methi palak 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 for a minute.
  • Serve methi palak 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

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  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

    1. 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.