Saag Paneer

Saag Paneer is a very popular and delicious Indian recipe that is found in nearly every Indian restaurant that I have dined at over the years. I wanted to re-create this recipe at home from scratch, starting with the cheese. The paneer was remarkably easy to make, but it does call for a fair amount of inactive time which requires a bit of planning ahead. The flavors of the dish hit the spot for an Indian craving, and the freshly made paneer does not disappoint.

Ingredient Changes

  • Red onion

    The recipe calls for 1/2 inch pieces, but 1/4 inch would be a better size.

  • Spinach

    Any combination of spinach and mizuna that adds up to 8 ounces.

  • Sugar


  • Paneer

    9 oz of fresh paneer

Ingredient Conversions

Ingredient Old Value New Value
Tomatoes 1 cup 265g
Onion 3/4 cup 95g


  • When making the paneer, make sure to stir the pot of milk occasionally while bringing it to a boil. The milk particles can stick to the bottom of the pan, which is a pain to clean later.
  • Allow the milk mixture to drain for 30 minutes instead of 15 minutes. Even after 15 minutes it is still very hot to handle and there is a lot of liquid that needs to continue to drain.
  • When making the spinach sauce, cook over a smaller burner to ensure that the garlic/ginger mixture does not burn. I used a cast iron pan and it was too hot while cooking on medium heat over the largest burner.
  • While cooking the sauce, I panfried the paneer I used 1 TBSP of grapeseed oil for about a minute on each side in a small cast iron pan over medium heat. After it has cooled, dice into 1 inch chunks to place into the sauce later on.
  • For the optional step of milk or cream at the end, I stirred in 1/4 cup of heavy whipping cream to make it all the richer.

Recipes This Note Is Based On

Palak Paneer Homemade Saag Paneer