Bursting with the amazing flavors of mustard greens, spinach, and aromatic Indian spices, this Saag Paneer is a popular Indian Winter Recipe. Cubes of Paneer dunked in this green color gravy made from fresh leafy greens taste heavenly and is a perfect Dinner or lunch recipe for cold winters.
We wait for winter in India for fresh green leafy vegetables to make different delicacies. If you are a fan of Indian cuisine, you must try this traditional way of making Creamy Saag Paneer authentically, yet tasting just like restaurant-style Palak Paneer. I love creating simple and quick recipes and this is my take on Spinach Paneer Curry.
This recipe uses no heavy cream, coconut milk, or fried paneer cubes, yet it is the best mustard saag. I have used a blend of mustard greens with spinach leaves. I usually use Spinach leaves, Bathua Leaves, and Mustard greens for Punjabi sarson ka saag. This was the first time I experimented and everyone loved this humble blend of spices, green chilies, and greens with paneer. I boil everything together in a pressure cooker and blend it to cook in Desi Ghee and spices slowly simmered over the stove top. Team it with Makki ki roti, wheat chapati, and jeera rice for a hearty meal!
Find More Paneer Curry Recipes: Methi Malai Paneer,Paneer Jalfrezi, Healthy Paneer Wrap, Paneer Tikka Masala Recipe, Healthy Palak Paneer Recipe, Air Fryer Paneer Tikka
Find More Indian Spinach recipes: Chana Saag, Spinach Chana Lentil (Dal Palak).
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Ingredients
See the recipe card for full information on ingredients and quantities.
- Leafy Greens: Freshmustard Greens (sarson) and Spinach leaves work best. Since mustard greens have a bitter taste, it is suggested to mix other fresh greens to balance the flavors. Feel free to use any mix of greens of your choice- radish greens, fresh or dried fenugreek leaves, or bathua leaves. I have roughly chopped them and washed them before pressure cooking. Make sure to leave the extra water from the wash by putting them in the colander.
- Paneer (Indian Cottage Cheese): is an important ingredient in this recipe. I have used fresh paneer which is market-bought. You may use homemade paneer as well. While you may make saag without paneer as well, Paneer adds an amazing creamy texture to this green mustard spinach sauce.
- Ghee: I always make saag or palak recipes in Ghee. This recipe uses Ghee Mirch ki tari for topping this paneer dish. You may use any cooking oil or vegan to make this recipe vegan. Although, I recommend using ghee for the best taste.
- Indian Spices: I have used basic spices- Turmeric powder, Red chili powder, Amchur powder (dry mango powder), and cumin seeds along with fresh green chilies. Feel free to adjust the heat as this is going to be spicy. You may also add coriander powder, garam masala, or any other spice of your choice.
- Onion: Red onion works best. You may use spring onions as well.
- Ginger and Garlic: Fresh garlic cloves and grated ginger is added. I don't suggest adding garlic or ginger powder.
- Tomato: Fresh red tomato works best. I have added everything except spices and salt in pressure cooking. Roughly chopped onion, tomato, and garlic works well. While you may use tomato puree or paste, I recommend adding fresh tomato.
- Salt: Normal table sa;t works best.
What is Saag Paneer?
Saag Paneer is a popular Indian dish made with soft paneer cheese cooked in creamy spinach and mustard greens sauce. It's seasoned with whole spices like cumin, turmeric, and chili powder, resulting in a flavorful and comforting vegetarian meal. Saag Paneer is often served with rice or flatbread for a wholesome meal.
Not a fan of store-bought Paneer? Try my perfect recipe for homemade paneer!
How To Make Authentic Saag Paneer
Step 1 Prepare the Greens
Roughly chop the mustard leaves and spinach leaves. Wash them by soaking them in a large utensil for 1 minute and transferring them to the colander for washing directly under the tap. Make sure to wash them properly and remove old worn-out leaves and mud. Let them sit in a colander while you prep other veggies.
Remember NOT to add any water for pressure cooking. The fresh greens leave the water by themselves and need no water or else they would taste very bitter.
Step 2 Pressure Cook
Roughly chop onion, garlic and tomatoes. We would boil everything together in a pressure cooker. In a large pressure cooker, add the sorted, washed, and drained fresh greens. Top them with chopped onion, tomato, garlic, grated ginger, and green chili.
You may switch on the flame while doing this as greens take up a lot of space in any utensil. But if the flame is on, you would be able to press them down easily.
Pressure cook for two whistles on full flame and then cook on slow flame for 10 minutes.
Step 3 Temper The Spinach Puree in Ghee
Let the cooker cool off and release pressure. Blend the boiled greens to a smooth puree. I have used a hand blender. You may use a food processor but make sure to cool off the boiled greens before blending.
In a heavy-bottomed wok (or a large pot), add ghee, and once the ghee is hot, add spices. To the warm spices. add the spinach mustard paste and let it cook on low flame. It will splutter so suggest you cover it with a lid and keep sauteing. Cook for 15 min or till water is absorbed.
Step 4 Add Paneer
Cut paneer into cubes and add to the cooked greens. Simmer for an additional 5 minutes or till water released from Paneer is absorbed.
Step 5: Serve It
Serve the delicious Saag Paneer hot with basmati brown rice or bread, and savor its authentic flavors.
Expert Tips
- The Spinach mustard paste when cooked in a wok will splutter. Make sure to cover the wok with a lid or use a pot with height.
- The greens when raw tend to take up a lot of space in any utensil and shrunk when they are cooked. When you add the chopped spinach to the pressure cooker, you may switch on the flame so that it can be pressed down to add onion, etc.
- Make sure NOT to add any water for pressure cooking. Fresh greens leave water and need no water for cooking or else the saag will taste bitter.
- Cool off the boiled greens before blending if you are using a food processor.
Storage Suggestions
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. You may freeze the Saag paneer for about 5 days.
- Reheat gently on the stovetop or in the microwave until warmed through before serving.
Variations
- Make Chana Saag- Add boiled chickpeas to the cooked saag to make another Indian dish-Chana Saag.
- Vegan Saag Paneer- Swap Ghee with Vegan cooking oil and Paneer with Tofu for perfect Vegan Saag paneer.
- Add Lemon Juice: Feel free to add lemon juice or raw mango or ghee mirch ki tari as toppings.
How To Make Saag Paneer In an Instant Pot
To make Saag Paneer in the Instant Pot, start by sautéing onions, garlic, and spices in the Instant Pot on sauté mode. Next, add chopped spinach, mustard greens to the pot. Stir everything well to combine. Close the lid, set the Instant Pot to high pressure for 5-8 minutes, and let it cool off. Once done, open the lid, add paneer cubes and salt. Mix well and cook on slow flame to evaporate the water.
Recipe FAQs
Saag Paneer and Palak Paneer are both popular Indian dishes that add paneer cheese cooked with greens. While Palak Paneer is predominantly made with spinach, Saag Paneer incorporates a mix of greens such as mustard greens or fenugreek leaves, resulting in a more varied flavor profile. Palak Paneer is from the North Indian cuisine, particularly Punjab, while Saag Paneer is found across various regional cuisines in India.
Saag Paneer complements well with fragrant basmati rice or soft naan, Paratha, chapati. For best taste, serve alongside freshly chopped onions, bathua raita, tangy amla pickle, or jaggery.
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More Paneer Recipes:
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
- Paneer Tikka on Tawa
- Paneer Tikka Masala Recipe
- Authentic Punjabi Saag Paneer (Best Indian Palak Recipe)
- Air Fryer Paneer Tikka Recipe
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Authentic Punjabi Saag Paneer (Best Indian Palak Recipe)
Equipment
- 1 Pressure Cooker
- 1 Chopping board
- 1 Hand blender or a food processor
- 1 Colander
- 1 large pot washing the fresh greens
Ingredients
- 6 cups chopped mustard greens (Sarson) 200 gm Mustard Greens
- 18 cups chopped spinach leaves 600 gm Spinach leaves (Palak)
- 2 tablespoon Ghee
- 2 cups Paneer Cubes 400 gm Paneer (Indian cottage Cheese)
- 2 teaspoon red chili powder adjust the heat
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon Amchur powder (dry mango powder) swap with lemon juice (2 tsp)
- 1 large onion roughly chopped
- 2 medium tomato roughly chopped
- 2-3 cloves garlic roughly chopped
- 1-2 small green chili adjust the heat
- salt as per taste
Instructions
- Roughly chop the mustard leaves and spinach leaves. Wash them by soaking them in a large utensil for 1 minute and transferring them to the colander for washing directly under the tap. Make sure to wash them properly and remove old worn-out leaves and mud. Let them sit in a colander while you prep other veggies.Remember NOT to add any water for pressure cooking. The fresh greens leave the water by themselves and need no water or else they would taste very bitter.
- Roughly chop onion, garlic and tomatoes. We would boil everything together in a pressure cooker. In a large pressure cooker, add the sorted, washed, and drained fresh greens. Top them with chopped onion, tomato, garlic, and green chili. You may switch on the flame while doing this as greens take up a lot of space in any utensil. But if the flame is on, you would be able to press them down easily.Pressure cook for two whistles on full flame and then cook on slow flame for 10 minutes.
- Let the cooker cool off and release pressure. Blend the boiled greens to a smooth puree. I have used a hand blender. You may use a food processor but make sure to cool off the boiled greens before blending.In a heavy-bottomed wok (or a large pot), add ghee, and once the ghee is hot, add spices. To the warm spices. add the spinach mustard paste and let it cook on low flame. It will splutter so suggest you cover it with a lid and keep sauteing. Cook for 15 min or till water is absorbed.
- Cut paneer into cubes and add to the cooked greens. Simmer for an additional 5 minutes or till water released from Paneer is absorbed.
- Serve the delicious Saag Paneer hot with rice or bread, and savor its authentic flavors.
Notes
- The Spinach mustard paste when cooked in a wok will splutter. Make sure to cover the wok with a lid or use a pot with height.
- The greens when raw tend to take up a lot of space in any utensil and shrunk when they are cooked. When you add the chopped spinach to the pressure cooker, you may switch on the flame so that it can be pressed down to add onion, etc.
- Make sure NOT to add any water for pressure cooking. Fresh greens leave water and need no water for cooking or else the saag will taste bitter.
- Cool off the boiled greens before blending if you are using a food processor.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 255 |
| % Daily Value* | |
| Total Fat 18.3g | 23% |
| Saturated Fat 3.3g | 16% |
| Cholesterol 13mg | 4% |
| Sodium 163mg | 7% |
| Total Carbohydrate 10.9g | 4% |
| Dietary Fiber 4.9g | 17% |
| Total Sugars 1.6g | |
| Protein 18.1g | |
| Vitamin D 0mcg | 0% |
| Calcium 179mg | 14% |
| Iron 4mg | 23% |
| Potassium 862mg | 18% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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