Skip the takeout and make it from scratch! Loaded with pan-fried cubes of Paneer cheese and rich, flavorful, spinach gravy; this dish is the epitome of vegetarian comfort food.

Cubed Paneer Marinating in spices — Poke holes in the cubed paneer using a fork, then toss with the marinade.

Holding a bowl of Saag Paneer up with one hand. — Saag Paneer is my most ordered Indian takeout dish.

Large cubes of browned Paneer on top of a rich spinach gravy. Served over steamed basmati rice. — These crispy marinated pieces of paneer cheese are truly addicting!

Side view of a bowl of Saag Paneer. A few lemon wedges are resting beside the low and shallow bowl. — Don’t these large pieces of paneer cheese look like potatoes? They’re cheese, I promise!

Pan-fried paneer cheese with spinach gravy over basmati rice

Sacha Hirschfeld

Saag Paneer

Skip the takeout and make it from scratch! Loaded with pan-fried cubes of Paneer cheese and rich, flavorful, spinach gravy; this dish is the epitome of vegetarian comfort food.

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Prep Time 10

Cook Time 30

Fridge Marinating Time (optional) 3

Total Time 3 40

Servings: 4

Course: Mains

Cuisine: Indian

Calories: 541

Ingredients Equipment Method

Ingredients

1 tbsp extra-virgin olive oil
1 tsp turmeric divided
1 tsp cayenne pepper divided
1 ½ tsp kosher salt divided
4 tbsp Ghee divided; may sub high-smoke point oil
14 oz Paneer cheese cut into 1" cubes
16 oz spinach fresh or frozen, the method differs slightly for both
1 tbsp fresh ginger peeled and grated, about a 2" piece
5 garlic cloves finely chopped
1 cup red onion finely chopped
1 serrano chili finely chopped; seeds removed if you're sensitive to spice
1 ½ tsp cumin seed
½ tsp garam masala
1 tsp ground coriander
1 lemon juice of ½, plus more for serving

Equipment

1 medium bowl
1 fork
1 food processor
1 large skillet heavy-bottomed
1 pair of tongs
1 wooden spoon
1 large pot if using fresh spinach
1 large bowl for ice bath if using fresh spinach
paper towel lined plate
ice and ice-cold water for ice bath if using fresh spinach

Method

Using a fork, make a few small holes in each side of the paneer cubes. In a large bowl, add ½ tsp turmeric, ½ tsp cayenne, ½ tsp salt, and 1 tablespoon of extra-virgin olive oil; toss to combine. Allow this to marinade in the fridge for at least a few hours, overnight if you can. You can certainly fry these right away but the paneer benefits from a longer marinating time.
Heat 2 tablespoons of ghee in a large skillet/frying pan over medium-high heat. Pan fry the paneer until golden brown, about 45 seconds per side. Transfer to a paper towel lined plate; set aside.
Skip the next step if you’re using frozen spinach. Bring a large pot of salted water to a boil. Add fresh spinach, stir, and cook for 2 minutes. Drain and place in a large bowl filled with ice-cold water and ice cubes. This process is referred to as blanching and will ensure the vibrant green color remains.
If you're using frozen spinach, make sure it's totally defrosted and the extra moisture is removed before starting.
Divide the spinach into two piles. In a food processor, chop half the spinach into a paste; roughly chop the other half by hand.
Add remaining ghee to the skillet over medium heat. Add cumin seeds, stir, and let them begin to sputter. Add onion, garlic, ginger, and chili; sauté until color develops into a toffee brown. Don’t rush this or burn the garlic; it should take a solid 10 minutes.
Add coriander, garam masala, a decent pinch of salt, remaining turmeric and cayenne; stir until fragrant, about 1 minute.
Add spinach and spread it out using a wooden spoon. Add ½ cup of water and most of the paneer; cover and cook until liquid has cooked off and paneer is warm, about 5 minutes.
Turn heat to low. Stir in lemon juice and cream (if using).
Garnish with remaining paneer. Serve with lemon wedges, warm naan, and basmati rice.

Saag Paneer