At-Home Saag Paneer Recipe

Ting Dalton/Mashed
By Ting Dalton AND Mashed Staff/Oct. 27, 2022 1:00 pm EST

When a dish includes cheese as its star ingredient, you know it’s gonna be good. Paneer is a soft and crumbly cheese used in many Indian dishes, and is considered a grilling cheese, which stays firm when heated (via Jamie Oliver). This dish is incredibly easy to make, as well as super versatile. You can serve it as a main course, side dish, or even as an appetizer. 

Recipe developer Ting Dalton of Cook Simply came up with this killer recipe, and she can’t help but gush over all the reasons why it is a standout dish. “This is a fantastic vegetarian curry recipe. It’s amazing how a few spices and aromatics can turn plain paneer cheese and spinach into something so full of flavor,” Dalton raves. “And what’s so great is it even tastes better a few days later as leftovers.” Keep reading to find out how to make this at-home saag paneer.

Gather the ingredients for this at-home saag paneer

Ting Dalton/Mashed

For this dish, you will need paneer, onion, garlic, tomato puree, ginger paste, cumin seeds, garam masala, ground turmeric, frozen spinach, half-and-half, sea salt, black pepper, and vegetable oil. Once you have those ingredients, you can cook this at-home saag paneer.

Fry the paneer, cumin seeds, and onion

Ting Dalton/Mashed

First, add 1 tablespoon of vegetable oil to a skillet, and heat on medium-high. When hot, add the cubed paneer and cook on each side until browned, about 5 minutes. Then, remove the paneer from the pan, and set it aside. 

Add the remaining oil into the same pan, and decrease the heat to medium-low. Add the cumin seeds, fry for 1 minute, then add the finely chopped onion, and cook for around 5 minutes, or until softened.

Add the spices and frozen spinach, and simmer

Ting Dalton/Mashed

Then, stir in the chopped garlic, ginger paste, garam masala, tomato puree, and turmeric with the onions and cumin seeds. Cook for another 5 minutes. Add the frozen spinach, and sautée, covered, for 10 minutes. “The reason I use frozen spinach is that it releases water while cooking, so it adds some extra moisture to the dish,” Dalton notes. “You could use fresh spinach, but you would need to add extra water to the paneer as you’re cooking it.”

After, add the half-and-half, cooked paneer, and a splash of boiling water if needed. Reduce the heat, and cook uncovered for 5 minutes, or until it reduces to a creamy consistency. 

Season, and serve

Ting Dalton/Mashed

Remove the saag paneer from the pan, and season it with sea salt and pepper to taste. “Be generous with the seasoning too, as paneer is quite plain in flavor,” Dalton notes. This paneer makes a great side, but “You can serve this with some rice, poppadoms, or even naan bread,” Dalton shares. Be sure to save any potential leftovers. “You can freeze this for up to 3 months, or keep it in the refrigerator for up to 3 days,” Dalton says.

At-Home Saag Paneer Recipe

5 from 41 ratings

Fill 202

							Print

This saag paneer recipe is sure to become a weeknight favorite, thanks to its plethora of bright flavors and savory ingredients.

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Total time: 35 minutes

					Ingredients

2 tablespoons vegetable oil 1 cup paneer, cubed 1 onion, finely chopped 1 teaspoon cumin seeds 4 cloves of garlic, chopped 1 tablespoon ginger paste 2 teaspoons garam masala 1 teaspoon tomato puree ½ teaspoon ground turmeric 2 cups frozen spinach ¼ cup half-and-half Sea salt and pepper to taste

					Directions

In a skillet over medium-high heat, add 1 tablespoon of the oil and paneer, and cook until browned on each side for about 5 minutes. Remove from pan, and set aside Heat the remaining oil in the same pan on medium-low. Add the cumin seeds, fry for 1 minute, then add the onion, and cook for around 5 minutes, or until softened. Stir in the garlic, ginger, garam masala, tomato puree, and turmeric, and cook for 5 minutes, or until softened. Stir in the frozen spinach, cover, and cook for 10 minutes. Then, stir in the half-and-half, cooked paneer, and a splash of boiling water. Reduce the heat to low, and cook uncovered for 5 minutes, or until reduced to a creamy consistency. Season to taste with sea salt and black pepper, and serve. Leftovers can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories per Serving 165

Total Fat 11.5 g

Saturated Fat 2.6 g

Trans Fat 0.1 g

Cholesterol 15.2 mg

Total Carbohydrates 8.8 g

Dietary Fiber 1.4 g

Total Sugars 3.7 g

Sodium 308.4 mg

Protein 7.9 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






											Rate this recipe

At-Home Saag Paneer Recipe

Ting Dalton/Mashed

By Ting Dalton AND Mashed Staff/Oct. 27, 2022 1:00 pm EST

When a dish includes cheese as its star ingredient, you know it’s gonna be good. Paneer is a soft and crumbly cheese used in many Indian dishes, and is considered a grilling cheese, which stays firm when heated (via Jamie Oliver). This dish is incredibly easy to make, as well as super versatile. You can serve it as a main course, side dish, or even as an appetizer. 

Recipe developer Ting Dalton of Cook Simply came up with this killer recipe, and she can’t help but gush over all the reasons why it is a standout dish. “This is a fantastic vegetarian curry recipe. It’s amazing how a few spices and aromatics can turn plain paneer cheese and spinach into something so full of flavor,” Dalton raves. “And what’s so great is it even tastes better a few days later as leftovers.” Keep reading to find out how to make this at-home saag paneer.

Recipe developer Ting Dalton of Cook Simply came up with this killer recipe, and she can’t help but gush over all the reasons why it is a standout dish. “This is a fantastic vegetarian curry recipe. It’s amazing how a few spices and aromatics can turn plain paneer cheese and spinach into something so full of flavor,” Dalton raves. “And what’s so great is it even tastes better a few days later as leftovers.”

Keep reading to find out how to make this at-home saag paneer.

Gather the ingredients for this at-home saag paneer

For this dish, you will need paneer, onion, garlic, tomato puree, ginger paste, cumin seeds, garam masala, ground turmeric, frozen spinach, half-and-half, sea salt, black pepper, and vegetable oil. Once you have those ingredients, you can cook this at-home saag paneer.

Once you have those ingredients, you can cook this at-home saag paneer.

Fry the paneer, cumin seeds, and onion

First, add 1 tablespoon of vegetable oil to a skillet, and heat on medium-high. When hot, add the cubed paneer and cook on each side until browned, about 5 minutes. Then, remove the paneer from the pan, and set it aside. 

Add the remaining oil into the same pan, and decrease the heat to medium-low. Add the cumin seeds, fry for 1 minute, then add the finely chopped onion, and cook for around 5 minutes, or until softened.

Add the remaining oil into the same pan, and decrease the heat to medium-low. Add the cumin seeds, fry for 1 minute, then add the finely chopped onion, and cook for around 5 minutes, or until softened.

Add the spices and frozen spinach, and simmer

Then, stir in the chopped garlic, ginger paste, garam masala, tomato puree, and turmeric with the onions and cumin seeds. Cook for another 5 minutes. Add the frozen spinach, and sautée, covered, for 10 minutes. “The reason I use frozen spinach is that it releases water while cooking, so it adds some extra moisture to the dish,” Dalton notes. “You could use fresh spinach, but you would need to add extra water to the paneer as you’re cooking it.”

After, add the half-and-half, cooked paneer, and a splash of boiling water if needed. Reduce the heat, and cook uncovered for 5 minutes, or until it reduces to a creamy consistency. 

Add the frozen spinach, and sautée, covered, for 10 minutes. “The reason I use frozen spinach is that it releases water while cooking, so it adds some extra moisture to the dish,” Dalton notes. “You could use fresh spinach, but you would need to add extra water to the paneer as you’re cooking it.”

After, add the half-and-half, cooked paneer, and a splash of boiling water if needed. Reduce the heat, and cook uncovered for 5 minutes, or until it reduces to a creamy consistency. 

Season, and serve

Remove the saag paneer from the pan, and season it with sea salt and pepper to taste. “Be generous with the seasoning too, as paneer is quite plain in flavor,” Dalton notes. This paneer makes a great side, but “You can serve this with some rice, poppadoms, or even naan bread,” Dalton shares. Be sure to save any potential leftovers. “You can freeze this for up to 3 months, or keep it in the refrigerator for up to 3 days,” Dalton says.

This paneer makes a great side, but “You can serve this with some rice, poppadoms, or even naan bread,” Dalton shares. Be sure to save any potential leftovers. “You can freeze this for up to 3 months, or keep it in the refrigerator for up to 3 days,” Dalton says.

At-Home Saag Paneer Recipe

5 from 41 ratings

Fill 202

							Print

This saag paneer recipe is sure to become a weeknight favorite, thanks to its plethora of bright flavors and savory ingredients.

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Total time: 35 minutes

					Ingredients

2 tablespoons vegetable oil 1 cup paneer, cubed 1 onion, finely chopped 1 teaspoon cumin seeds 4 cloves of garlic, chopped 1 tablespoon ginger paste 2 teaspoons garam masala 1 teaspoon tomato puree ½ teaspoon ground turmeric 2 cups frozen spinach ¼ cup half-and-half Sea salt and pepper to taste

					Directions

In a skillet over medium-high heat, add 1 tablespoon of the oil and paneer, and cook until browned on each side for about 5 minutes. Remove from pan, and set aside Heat the remaining oil in the same pan on medium-low. Add the cumin seeds, fry for 1 minute, then add the onion, and cook for around 5 minutes, or until softened. Stir in the garlic, ginger, garam masala, tomato puree, and turmeric, and cook for 5 minutes, or until softened. Stir in the frozen spinach, cover, and cook for 10 minutes. Then, stir in the half-and-half, cooked paneer, and a splash of boiling water. Reduce the heat to low, and cook uncovered for 5 minutes, or until reduced to a creamy consistency. Season to taste with sea salt and black pepper, and serve. Leftovers can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories per Serving 165

Total Fat 11.5 g

Saturated Fat 2.6 g

Trans Fat 0.1 g

Cholesterol 15.2 mg

Total Carbohydrates 8.8 g

Dietary Fiber 1.4 g

Total Sugars 3.7 g

Sodium 308.4 mg

Protein 7.9 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






											Rate this recipe

At-Home Saag Paneer Recipe

5 from 41 ratings

Fill 202

							Print

This saag paneer recipe is sure to become a weeknight favorite, thanks to its plethora of bright flavors and savory ingredients.

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Total time: 35 minutes

					Ingredients

  • 2 tablespoons vegetable oil

  • 1 cup paneer, cubed

  • 1 onion, finely chopped

  • 1 teaspoon cumin seeds

  • 4 cloves of garlic, chopped

  • 1 tablespoon ginger paste

  • 2 teaspoons garam masala

  • 1 teaspoon tomato puree

  • ½ teaspoon ground turmeric

  • 2 cups frozen spinach

  • ¼ cup half-and-half

  • Sea salt and pepper to taste

     				Directions

  • In a skillet over medium-high heat, add 1 tablespoon of the oil and paneer, and cook until browned on each side for about 5 minutes. Remove from pan, and set aside

  • Heat the remaining oil in the same pan on medium-low. Add the cumin seeds, fry for 1 minute, then add the onion, and cook for around 5 minutes, or until softened.

  • Stir in the garlic, ginger, garam masala, tomato puree, and turmeric, and cook for 5 minutes, or until softened.

  • Stir in the frozen spinach, cover, and cook for 10 minutes. Then, stir in the half-and-half, cooked paneer, and a splash of boiling water.

  • Reduce the heat to low, and cook uncovered for 5 minutes, or until reduced to a creamy consistency. Season to taste with sea salt and black pepper, and serve. Leftovers can be stored in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories per Serving 165

Total Fat 11.5 g

Saturated Fat 2.6 g

Trans Fat 0.1 g

Cholesterol 15.2 mg

Total Carbohydrates 8.8 g

Dietary Fiber 1.4 g

Total Sugars 3.7 g

Sodium 308.4 mg

Protein 7.9 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						







											Rate this recipe

At-Home Saag Paneer Recipe

5 from 41 ratings

Fill 202

							Print

This saag paneer recipe is sure to become a weeknight favorite, thanks to its plethora of bright flavors and savory ingredients.

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Total time: 35 minutes

5 from 41 ratings

Fill 202

							Print

Prep Time

5

minutes

Cook Time

30

Servings

4

servings

Total time: 35 minutes

Nutrition

Calories per Serving 165

Total Fat 11.5 g

Saturated Fat 2.6 g

Trans Fat 0.1 g

Cholesterol 15.2 mg

Total Carbohydrates 8.8 g

Dietary Fiber 1.4 g

Total Sugars 3.7 g

Sodium 308.4 mg

Protein 7.9 g

							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
						






							The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.