This Punjabi home-style saag paneer is quite different from the smooth, creamy palak paneer you might know from restaurants. The spinach is chopped, cooked down and only lightly mashed, giving it a rustic texture, while lightly golden paneer, garlic, ginger and ghee make it deeply savoury and comforting.
I learnt this style from watching it being cooked in a Punjabi family home and have kept my version very close to theirs. It’s simple, homely Indian soul food.
Recipe Summary: Saag Paneer
- ✅ Recipe Name: Saag Paneer
- 🕒 Ready In: 30 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 523 per serving
- 🥣 Main Ingredients: Spinach, paneer, onion, garlic, ginger, green chilli and ghee
- 📖 Dietary Info: Vegetarian, gluten-free
- ⭐ Why It Is Different: The spinach is cooked down and lightly mashed rather than blended, giving this Punjabi home-style saag paneer a rustic, drier texture.
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Saag Paneer Vs Palak Paneer
Palak means spinach, while saag refers more broadly to cooked leafy greens and can include mustard greens and other seasonal greens, as in my sarson da saag.
This recipe is a little different. I first saw it cooked in a Punjabi family home on TV, where a woman and her grandmother used spinach alone and called it saag paneer.
I’ve kept my version close to theirs. Unlike my restaurant-style palak paneer, the spinach is not blended into a creamy gravy. It is cooked down and lightly mashed, so the finished curry is drier, chunkier and more rustic.
The takeaway for me is that home cooking doesn't always follow neat definitions. This version comes from a Punjabi family kitchen, where spinach was used for their saag paneer.
The finished saag is earthy and savoury, with garlic, ginger, green chilli and ghee coming through clearly.
Important Ingredient Notes
Find the full ingredients list in the recipe card below.
Spinach
Fresh mature Indian spinach, also called palak, works beautifully here. It has larger leaves and thicker stalks than baby spinach, so you need to wash it really well. It can hold a lot of soil! I usually buy it from Indian grocery stores when in season.
I've used supermarket baby spinach too. It cooks faster and releases quite a lot of liquid, so start with little or no added water.
Taste-wise, I find mature palak and baby spinach fairly similar. Mature palak is slightly earthier and keeps a little more texture, while baby spinach is more delicate and cooks down softer. In all honesty, I wouldn't sweat over which one is better!
I do not blend the spinach. Instead, I cook it down until most of the excess water has evaporated, then mash it lightly. You want it softer than simply chopped spinach, but not completely puréed.
Paneer
Homemade paneer is lovely, but shop-bought paneer is absolutely fine. In fact, I like that supermarket paneer is firm and holds its shape well when cooked. I prefer Indian supermarket style paneer the best and Tesco paneer a close second.
I only fry the paneer until lightly golden. Cooking it for too long can make it firm and chewy - we want soft, tender pieces of paneer in the finished saag.
Ghee
Ghee gives this saag paneer lots of character. Of course, you can use oil, but ghee makes it taste more homely and rich. I like to use my homemade ghee from butter. There's usually no cream in home style saag paneer, so the ghee provides the richness.
You may have noticed that I do not add tomatoes to this version. They aren't needed here because this isn't a tomato-onion gravy.
The flavour mainly comes from the spinach, ghee, onion, garlic, ginger and green chilli, with a little garam masala to finish. It's a simple dish, so each ingredient gets a chance to come through.
Let's Make Saag Paneer Together
- Prepare the spinach: wash thoroughly, chop and add to a pan.
- Cook it down: Let the spinach soften and release its water, then continue cooking until most of the excess liquid evaporates.
- Mash lightly: Mash the spinach until rustic and soft, but not completely smooth.
- Cook the paneer: Shallow-fry until just lightly golden, then remove from the pan.
- Make the masala: Cook the onion, garlic, ginger and green chilli in ghee until fragrant and softened.
- Bring it together: Add the spinach and paneer, then lemon juice and serve.
What I Serve It With
Because this is a fairly dry curry, I prefer it with a thin whole wheat roti or ajwain paratha rather than a thick naan.
For a full North Indian meal, I like to add a simple maa ki dal or mixed lentil dal with Indian cumin rice.
Tomato, cucumber kachumber or an Indian black eyed peas salad is a great way to add crunch and colour to your plate! Boondi raita is cooling and creamy.
Saag Paneer FAQs
Not exactly. Palak specifically means spinach, while saag can refer more broadly to cooked leafy greens. This particular Punjabi home-style version uses spinach alone, but it is cooked down and lightly mashed rather than blended into a smooth palak paneer gravy.
Not necessarily. Saag can include different leafy greens, but the Punjabi family version I learnt used spinach alone, so I have kept it that way.
Yes. I’ve used both baby spinach and mature Indian palak. Baby spinach cooks faster and releases more water, so start with little or no added water.
Not for this version. I lightly mash it after cooking so it stays rustic and textured rather than becoming a smooth gravy.
Usually because it has been cooked for too long. Fry it only until lightly golden, then add it back to the saag towards the end.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Punjabi Saag Paneer
Ingredients
- 4 cups spinach palak or baby spinach
- 2 cups paneer cubed
- 2 tablespoon oil
- 3 tablespoon ghee
- 1 onion finely chopped
- 2 tablespoon ginger-garlic paste
- 3 green chillies finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 tablespoon lemon juice
- salt to taste
Instructions
- Thoroughly wash 4 cups spinach under cold running water to remove any dirt.
- Roughly chop the leaves with the stalks.
- Add the chopped spinach to a pan with ¼ - ½ cup of water.
- Cook the spinach until soft and wilted. Do not cover the pan but allow the water to evaporate.
- Mash the cooked spinach with the back of a spoon or potato masher. Set aside.
- Heat 2 tablespoon oil in heavy bottom pan and add 2 cups paneer cubes. Shallow fry until lightly golden on all sides. Remove from the pan.
- In the same pan, add 3 tablespoon ghee and once hot, add in 1 teaspoon cumin seeds.
- Once the cumin seeds sizzle, tip in 1 onion finely chopped. Saute until the onions lightly brown.
- Then add 2 tablespoon ginger-garlic paste and 3 green chillies which are finely chopped.
- Cook for a further 2 minutes or until the oil releases on the sides of the pan.
- Add ½ teaspoon turmeric powder, 1 teaspoon garam masala and salt to taste.
- Add the cooked paneer to the onion mixture and mix well.
- Then tip in the mashed spinach. Mix well.
- Finish with 1 tablespoon lemon juice and give a final mix. Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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AMummyToo says
This looks great! I love the look of it and I'm a big fan of saag paneer so I just know I would love this!
Jacque says
I love discovering new dishes like this.
culinary cool says
I love paneer, and I'm always looking for ways to cook with it at home. I've had saag paneer at restaurants, but never thought it would be so easy to make at home.
Donna says
Ooh I have an Indian themed dinner party coming up with some friends and have been looking everywhere for a recipe like this. Show stopping, and beautiful shots!
Karyl Henry says
Oh wow, I had no clue you could make cottage cheese at home! I've never thought to serve spinach with cheese, but this looks like a wonderfully comforting dish
Marisa Franca @ Allourway says
I am totally unfamiliar with Indian cooking and I haven't heard of those dishes, ever. But your photos and descriptions are certainly making me want to go out and give them a try ASAP. At least now I know what the dish is when we do go into an Indian restaurant. I'm sure I'll be wanting to make it at home.
Unknown says
What a lovely recipe, your photos are so inviting. I love making Indian food so will definitely try this, it sounds delicious.
Unknown says
Palak Paneer is my hubby's go-to order at our favourite Indian restaurant! I personally find it way to greasy and will definitely try your recipe to lure him away from the take-out fare! Love the pictures as well!
Kelly says
The flavors looks so deep and savory! YUM! Perfect for the fall!
Courtney says
This sounds so fresh and flavourful. Love your photos as well, gorgeous shots.
veenaazmanov says
Oh that looks so absolutely delicious. I love saag paneer but have not made this in years. Looks so pretty with the green and golden fried paneer. Saving this for later.
Priya Srinivasan - I Camp in My Kitchen says
Look at that vibrant color! It so tempting that I want to grab it straight from the pictures ❤️❤️ Hearty and healthy side
Shobha says
I like saag like this coarse and not the traditional runny gravy that is blended. Yummy and healthy sabzi.