Saag Paneer

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 bunch - mustard leaves (if you like the taste, go for 2 bunches)
  • 1 bunch - spinach leaves
  • 1 small bunch - fresh fenugreek leaves
  • Few leaves - fresh mint leaves (add freshness to the dish)
  • Handful - fresh cilantro
  • 1 tbsp - ghee
  • 1 - onion, grated (or chopped very finely)
  • 1 tsp - ginger-garlic paste
  • 1-2 - green chillies (as per taste)
  • 1 tbsp - makai ka atta (maize/corn flour)
  • 1 cup - paneer, crumbled (you can cube it if you like)
  • 1 tsp - garam masala
  • A pinch - turmeric (optional)
  • 1/2 tsp - coriander cumin powder (optional)
  • Salt to taste

How to Make Saag Paneer

  • Cut the stems of the greens. Wash the greens well.
  • Chop them coarsely and place them in a steamer. You can alternatively boil the greens if you wish.
  • Blend the greens into a puree along with the green chillies.
  • You can do it coarse or smooth as per your taste.
  • Now in a skillet, saute the grated onions, turmeric, ginger-garlic paste, chillies, and coriander-cumin powder (if using) in ghee (or oil).
  • Add the crumbled paneer and cook for 5 minutes until paneer is soft.
  • Add the greens puree. Stir the mixture until everything comes together and it comes to a boil.
  • You can thicken the mixture if watery with makai ka atta (maize flour/corn flour) for that authentic touch, followed while making Sarson Ka Saag.
  • Or else a little corn starch should do it, too.
  • If too thick, add little water to get your desired consistency.
  • Add salt and garam masala powder. You can also add lemon juice.
  • Recipe courtesy: