Quick Saag Paneer Recipe

Ever had one of those days where you just crave something creamy and comforting but with a bit of a zing? Well, grab your apron because this Quick Saag Paneer is about to become your new best friend, packed with vibrant spices, creamy paneer, and a hint of lemony freshness that’ll transport your taste buds straight to flavor town. Let’s get cooking!

For my super-fast Saag Paneer recipe, I simply combine nutrient-rich spinach with warming spices like cumin and turmeric. Coconut milk provides the creamy, dreamy texture that takes this dish to another level; cubed paneer serves up a delightful protein boost.

The meal is made complete by the refreshing finish of lemon juice and cilantro.

Quick Saag Paneer Recipe Ingredients

• Spinach: Rich in iron and fiber, boosts energy and digestion.
• Ghee: Healthy fats source, aids nutrient absorption and adds flavor.
• Ginger-Garlic Paste: Antioxidant-rich, enhances immunity and digestion.
• Cumin Seeds: Supports metabolism and adds warm, earthy flavor.
• Coriander: Boosts antioxidant content, offering citrus notes.
• Paneer: High-protein, calcium-rich, supports muscle and bone health.
• Turmeric: Anti-inflammatory properties, offers color and warmth.
• Lemon Juice: Vitamin C boost, adds refreshing acidity.

Quick Saag Paneer Recipe Ingredient Quantities

• 1 pound fresh spinach, washed and chopped
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 1 cup diced tomatoes
• 1/2 cup heavy cream or coconut milk
• Salt to taste
• 14 ounces paneer, cubed
• 2 tablespoons lemon juice
• Fresh cilantro, for garnish

How to Make this Quick Saag Paneer Recipe

1. In a large pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until they become fragrant.

2. Put the onion, cut into small pieces, in the pan and fry until it becomes golden brown. This should take about 5-7 minutes.

3. Add the ginger-garlic paste and sauté for another 1-2 minutes until the strong smell has dissipated.

4. Add ground coriander, ground cumin, ground turmeric, and garam masala. Stir thoroughly and cook for another minute to allow the spices to come alive.

5. Put the tomatoes, which you have diced, into the pan, and cook them until they soften and begin to break down, about 5 minutes.

6. Add the chopped spinach and allow it to wilt and shrink to dip volume. Expect this to take 3-4 minutes.

7. Add the heavy cream or coconut milk, and mix thoroughly to create a smooth, creamy sauce. Season to taste with salt.

8. Paneer chunks should be folded in carefully so as not to break them and ensuring they are well coated with the spinach mixture. Simmer gently for 5 minutes and then serve.

9. Combine the lemon juice and the sauce in the pan. Stir to mix. Taste and adjust the salt and spices, if needed.

10. Before serving, add fresh cilantro. Then enjoy your Quick Saag Paneer with warm naan or rice.

Quick Saag Paneer Recipe Equipment Needed

1. Large pan
2. Wooden spoon or silicone spatula
3. Cutting board
4. Knife
5. Measuring spoons
6. Measuring cup
7. Serving spoon

FAQ

• Can I use frozen spinach instead of fresh?It is certainly permissible to use frozen spinach as a substitute. For every 10 ounces of frozen spinach, thawed and drained, one should use to replace fresh spinach in any given recipe.
• Is there a vegan substitute for paneer?For saag, firm or extra-firm tofu works exceptionally well as a stand-in for paneer. Just be sure to press out any excess water beforehand to make your substitute seem all the more authentic.
• Can I make this dish ahead of time?Yes, paneer saag can be prepared in advance and kept in the fridge for 3 days. The flavors often become more intense when left overnight.
• How can I make it less spicy?You can lessen the spiciness of the dish by reducing or omitting the garam masala and not adding other spices, like cayenne pepper, if you choose to include it.
• What is a good side dish to serve with saag paneer?Basmati rice, naan, or roti pair well with saag paneer. They complete the meal when served alongside this dish, as they accentuate its flavors and make it a balanced experience.
• Can I use a different type of oil instead of ghee or vegetable oil?You can use olive oil or any neutral cooking oil instead of ghee or vegetable oil in this recipe. Yes, it is possible. Ghee is a traditional fat used in Indian cooking. However, here’s a way to create a ghee substitute.
• Is it okay to skip the cream or coconut milk?You can leave out the cream or coconut milk if you want to make this dish less caloric. But I have to say, I’ve tried it both ways, and it’s still delicious without those ingredients. What is missing? Not much! If you want to make it a bit healthier, use yogurt — as a probiotic-rich food, it has extra benefits and has less fat than cream or coconut milk.

Quick Saag Paneer Recipe Substitutions and Variations

You can use vegetable oil or butter in place of ghee.
You can substitute fresh spinach with an equal weight of frozen spinach that has been thawed and drained.
A substitute for ginger-garlic paste can be made by using 1 teaspoon of minced fresh ginger and 1 teaspoon of minced fresh garlic.
Coconut milk can be used in exactly the same amount as heavy cream when a dairy-free substitute is desired.
For a vegan alternative, substitute paneer with firm tofu.

Pro Tips

1. Paneer Preparation For an extra burst of flavor, consider lightly pan-frying the paneer cubes in a bit of ghee or oil until they are golden brown on the edges before adding them to the spinach mixture. This will also help them hold their shape better.

2. Tomato Technique When adding the diced tomatoes, you can blanch and peel them beforehand for a smoother texture in the sauce. Simply score the tomatoes, blanch in hot water for a minute, then peel and dice.

3. Spinach Blanching To preserve the vibrant green color of the spinach, you can blanch it quickly in boiling water, then immediately transfer it to an ice bath before chopping and adding it to the pan. This step is optional but enhances presentation.

4. Flavor Enhancement To intensify the flavors, consider adding a pinch of asafoetida (hing) along with the cumin seeds at the beginning. It complements the dish well and adds depth.

5. Consistency Adjustment If you find the sauce too thick after adding the cream or coconut milk, you can thin it out with a little vegetable broth or water until you achieve your desired consistency.