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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Sujata Roy says
Saag paneer sounds mouthwatering Jagruti. Amazing click. Always make palak paneer but never tried this dry Saag paneer. Its seems more easy and delicious. Lovely share.
Poonam Bachhav says
We love aloo saag so i am sure we would love this utterly delicious and flavorful paneer saag as well. Would give this combo a try for sure. Thanks for the share Jagruti.
Prajakta Sukhatme says
This is absolutely gorgeous meal. So scruptious and comforting. Love your step by step details recipe. Pictures are so inviting. 5* recipe
Nisha says
As usual amazing clicks Jagruti. 🙂 I am not a great saag fan but when anything made with paneer becomes my favourite. 🙂 🙂 Wonderful recipe!
Lathiya says
The saag Paneer looks lip smacking with those rotis...Love to have some right now...you have explained very well about the making
code2cook says
palak paneer is something which any north Indian love. But saag paneer and palak paneer is different for us. Looking such a tempting dish and want to finish asap.
Lata Lala says
Saag paneer looks absolutely lip smacking. This recipe is bit different from regular palak paneer. Would love to give it a try. Wonderful clicks. Thanks for sharing.
Geetha Priyanka says
Saag paneer looks absolutely delicious .This is the only palak dish my family likes. Lovely share.
Unknown says
This recipe of saag paneer looks divine Jagu!! Its raining cats and dogs hear in Arizona and this is sounds perfect dish. Making this for dinner. Thanks for sharing.
cookwithrenu says
Yum this is, looks so so delicious. I am hungry now. Beautiful pics too. And 4 bunches for a pound, I need to shift to UK.
Sasmita says
Punjabi saag paneer is looking super tempting. I can mop up the bowl with some paratha 😉 LOvely share .....
Anshika Juneja says
I've grown up eating Saag Paneer. It is one of my favorite punjabi cuisine. I like when it's generally spicy and use a lot of butter and ghee.
Anshika Juneja says
I've grown up eating Saag Paneer. It is one of my favorite punjabi cuisine. I like when it's generally spicy and use a lot of butter and ghee.
Indfused says
I like this wholesome recipe for saag paneer Jagruti. Sadly too many restaurants here serve it so loaded with heavy cream. I am inspired to make your recipe soon.
Vanitha Bhat says
Yummy!! Look so healthy and inviting! My son loves palak paneer, albeit the one with gravy. This would be perfect in his lunch box!