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Saag Paneer

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Simple and delicious… You’ve got to try this saag paneer recipe!

Saag paneer is such an amazing curry! I just love it.

This is also one of my favourite saag paneer recipes. You could just add the paneer raw but in this saag paneer you marinate the cheese overnight and then fry it.

This takes the saag paneer to a whole new level.

Saag Paneer Curry

So easy to make… This is one you’ve got to try!

Which spinach should I use, fresh or frozen?

I am a big fan of frozen spinach. It is washed, cooked and then flash frozen to keep all the goodness in.

You could also use fresh spinach but many studies say that the frozen stuff is actually better for you. No chance of sandy spinach when you use frozen spinach! Go for frozen.

frozen spinach for Saag Paneer

All the work is done for you when you use frozen spinach. No washing, cooking… Just use it.

Working ahead…

This saag paneer recipe is quick and easy to make. There are still some things you can do to make it even easier on yourself.

The paneer and be marinated and then fried up to two days before making the curry. 

Just cover it tightly and keep the fried paneer in the fridge. Then take it out of the fridge about a half hour before cooking to come to room temperature. 

You can also cook (if using fresh spinach) and blend the spinach into a puree a couple of days before cooking the curry.

Make this saag paneer recipe your own…

I usually go light on the spices for this saag paneer because my family don’t like super hot curries.

Feel free to add more chilli powder to taste though. 

I do when I’m cooking it for myself. 

You might also like to stir in any leftover marinade. It’s tasty so why not?

If you like cooking by photographs, I have photographed each step for you below. 

Marinating the paneer

Marinate the paneer for at least 30 minutes or overnight.

frying cubed paneer

When ready to cook, fry the paneer for about 3 minutes.

frying paneer

Make sure to turn the cubes to sear them on all sides.

Blending spinach for Saag Paneer

Blend the spinach. Add a little water if needed to blend to a paste.

sizzling spices for Saag Paneer

Heat some oil in a pan over medium-high heat. Add the cumin seeds and fry for about 30 seconds. Then stir in the ground spices.

adding garlic to the pan

Add the chopped garlic and fry for a minute or so until softened and lightly browned.

Adding pureed spinach to the pan

Stir in the pureed spinach.

adding yoghurt

Add the yoghurt and stir well so that it doesn’t curdle.

Adding the paneer

Add the paneer to the pan and stir it in.

Adding cream to the pan

Add the cream to the pan and season with salt to taste.


Saag paneer curry

Saag paneer is delicious. You are going to love this.

Saag paneer curry

Dig in!

If you like this saag paneer recipe, you might like to try some of the Indian Vegetarian favourites.

Dum Aloo
Pakistani Chickpea Biryani
Punjabi Saag Curry
Punjabi Rajma
Butternut Squash Curry
Sri Lankan Green Beans Curry
Aloo Gobi
Onion Pakora Curry
Chana Saag Curry
Potato Curry
Saag Paneer
Mushroom Curry
Masala Corn
Gobi Manchurian
Bombay Potatoes
Masala Dosa
Saag Aloo
Tandoori Hummus
Tarka Dal
Masoor Dal
Dal Makhani
Chana Dal
Homemade Poppadoms From Scratch
Green Bean Thoran
Cabbage Thoran

Have you tried this saag paneer recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Saag Paneer

Saag paneer curry
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes


  • 250g (9oz) paneer cheese, cubed 5 tbsp rapeseed (canola) oil
  • 800g (1lb 12oz) fresh baby spinach
  • leaves, or 450g (1lb) frozen spinach
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder (more or less to
  • taste) (optional)
  • 1 tsp ground turmeric
  • 4 fat garlic cloves, finely chopped
  • 2 tbsp plain yoghurt
  • Salt, to taste
  • 3 tbsp single (light) cream (optional)
  • 1⁄2 tsp ground turmeric
  • 1⁄2 tsp chilli powder
  • 1⁄2 tsp salt
  • 1 tsp rapeseed (canola) oil


  1. With a fork, make a few holes in each paneer cube and then mix well with the marinade ingredients. You can fry these immediately but the paneer does benefit from a longer marinating time.
  2. Fry the paneer in about 3 tablespoons of the oil in a frying pan set over a medium–high heat until nicely browned. Set aside while you cook the spinach.
  3. If using frozen spinach, there is no need to cook it. Pour 285ml (generous 1 cup) of water into a large saucepan and bring to the boil. Add the fresh spinach and simmer until the water has evaporated. Allow the spinach to cool, then blitz to a thick paste in a food processor. Set aside.
  4. Now heat the remaining oil in a large frying pan over a medium–high heat. When visibly hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric.
  5. Stir in the garlic and fry until it turns a light golden brown. Be careful not to burn the garlic or it will turn bitter.
  6. Add the blended spinach to the pan and stir in the yoghurt, 1 tablespoon at a time. Stir in the fried paneer and heat through.
  7. Season with salt and serve immediately. I like to stir in about 3 tablespoons of single (light) cream to finish the dish off. This is optional but very nice.

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Monday 20th of May 2024

Hi Dan I am making this just now and it looks really good. Made sag aloo before but not sag paneer. I first came across you about 7-8 years ago as your Stovetop Nan blew my mind. I had been very disappointed with my earlier attempts at homemade Nan and stuck to other breads like chapati, poori and bhaturas. Your chicken Dansak is excellent btw and that will accompany the sag Paneer tonight and tomorrow night.

I have been making curries for 20-30 years both BIR and authentic but I am learning a trick or too from you.

As an aside, I havent made your methi Lamb. I may have a go but I have my own recipe which I think is good and very like BIR. It differs quite a bit. Not so much in ingredients but I marinate the Lamb in the spices with exception of the methi fresh and dried.

Anyway I think tonight will be a good curry. No Pineapple chunks for me in the dansak though

Dan Toombs

Monday 20th of May 2024

All really good to hear, thanks very much for your support over the years. Dan


Monday 8th of January 2024

I’ve just bought your ‘ the curry guy - veggie’ book. Some of the recipes, including the butter paneer recipe I’d like to make, have bay leaves in. Unlike in another of your books I have, it doesn’t stipulate whether they are Indian ‘ribbed-type’ or western. As they aren’t interchangeable, please can you tell me which I should use, so I don’t make a mistake. Thanks!

Dan Toombs

Tuesday 9th of January 2024

Thanks for buying my book, use Indian bay leaves. Dan


Wednesday 31st of March 2021

Hi Dan. Recipe looks great, I’ll be making this at the weekend. One question - how many servings does this make? Thanks.

Dan Toombs

Thursday 1st of April 2021

This makes 4 portions. Thanks Dan

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