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Easy Indian Saag Paneer


  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Main Course
  • Cuisine: Indian, North Indian, Punjabi

Description

You are going to love this healthy saag paneer which is an easy, Indian recipe thats full of flavour and uses a combination of mustard greens or arugula and spinach. It’s gluten free, ready in 30 minutes and is perfect with naan or parathas.


Ingredients

  • 2 tablespoons Butter
  • 2 teaspoons Oil, divided
  • 8 Garlic Cloves, minced
  • 2 Green Chillies, finely chopped ((reduce if you like your food less spicy))
  • 1/2 cup finely chopped Onions
  • 1/2 cup finely chopped Tomatoes
  • 1/2 teaspoon Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1/4 teaspoon Turmeric Powder
  • 2 cups finely chopped Spinach
  • 2 cups finely chopped Arugula or Mustard Greens ((Mustard Greens are more authentically used))
  • 1 tablespoon dried Fenugreek leaves or Kasuri Methi ((optional))
  • 2 tablespoons Cream
  • Salt to taste
  • 2 cups Paneer, cut into 1 inch cubes

Instructions

  1. Heat butter and a teaspoon of oil in a pan. Add minced garlic and saute till the garlic is a light golden brown.
  2. Add green chillies and onions to the pan and cook till the onions are translucent. To this, add tomatoes, red chilli powder, coriander powder, turmeric powder and salt. Mix well. Cover and cook till the tomatoes break down and turn pasty. This should take about 7-10 minutes.
  3. While the tomatoes are cooking, add a teaspoon of oil to a non stick pan and add the paneer cubes, making sure not to crown the pan. Flip when the bottom is brown. Once both sides are golden brown, take the paneer out on a plate. This step is optional and you can skip it and use the paneer as is.
  4. Add spinach and arugula leaves (or mustard greens if using) and mix well. Cook for 10 minutes till the leaves are cooked through. Mix in kasuri methi (dried fenugreek leaves) and cream. Add paneer, mix gently and serve immediately. 

Notes

  • You can reduce the amount of green chillies in the recipe if you don’t like the heat
  • Paneer can be easily substituted with tofu, butter with oil and cream can be substituted with coconut to turn this into a vegan saag paneer recipe
  • Mustard greens would be the best choice for this recipe, but arugula works well as well when mustard greens are not available
  • Serve saag paneer with naan, parathas or basmati rice