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Total Time
50mins
Prep 50 mins
Cook 0 mins

Classic Indian, pretty easy, limited exotic spices needed. Paneer is very easy to make if you can't find it at a store. Can substitute tofu. Apparently a Punjabi dish...

Ingredients Nutrition

Directions

  1. Bring 1 cup water to boil in a pot big enough to hold the spinach. Add the spinach, chopped pepper, and fenugreek. Cover the pan and cook gently for 25 minutes.
  2. In a separate pan, heat the oil, add the onions, and fry until they start to brown. Add the ginger and tomatoes, and cook at low heat for 10 minutes, until the mixture thickens a bit. Remove from heat or time this to be done once the spinach is pureed (below).
  3. When the spinach is done, make it into a coarse puree (people disagree on how pureed it should be, use your own taste). I recommend a stick blender right in the pot you cook it in, or a masher can work as well. The amount of liquid present determines the consistency of your saag. Add the cornmeal, and cook the spinach gently for another 5 minutes.
  4. Add the tomato mixture to he spinach. Then add the salt, cumin, cinnamon, cayenne, and cook gently for another 3-5 minutes. Add the paneer, and cook for another 5 minutes, covered.
  5. Serve with rice.
Most Helpful

4 5

This was really good. Used 2 bags of fresh spinach and only subbed ground fenugreek for the leaves. Used a block of cubed tofu to make this a great and rich vegan recipe. I threw the tofu in plain but next time I'd sautee them in oil a bit to get them brown and a little chewier.

5 5

This is a great recipe for Saag Paneer. I could not get Paneer at my market so I used queso fresco (a mexican chese that is similar in taste and texture to paneer). It turned out just perfect. This was as good as any that I have had at Indian restaurants. Thanks so much for the recipe!

5 5

OMG this turned out perfect. Even better than what I've had in some restaurants. It's relatively easy to make as well. I didn't have the fenugreek leaves and it still tasted great. Thanks for posting!