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Saag Paneer Recipe

Looking for an easy Saag Paneer recipe? Learn how to make Saag Paneer using healthy ingredients.

Submitted by val_m

Makes 4 servings

Difficulty: Easy Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings

Recipe Ingredients for Saag Paneer

2 pounds spinach
1/4 cup unsalted butter
1/2 pound paneer cheese
2 yellow onions
3 garlic cloves
1 teaspoon freshly grated ginger
1 teaspoon curry powder
1/2 cup buttermilk
1/4 cup plain yogurt

Recipe Directions for Saag Paneer

  1. 2 pounds fresh baby spinach, washed and stems trimmed

  2. 1/4 cup ghee, recipe follows

  3. 1/2 pound cubed paneer cheese

  4. 2 yellow onions, finely chopped

  5. 3 garlic cloves, minced

  6. 1 teaspoon freshly grated ginger

  7. 1 teaspoon curry powder, recipe follows

  8. 1/2 cup buttermilk

  9. 1/4 cup plain yogurt

  10. Salt

  11. Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.

  12. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.

  13. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.

  14. Ghee:

  15. 1 pound unsalted butter

  16. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.

  17. Yield: 1 1/2 cups

  18. Curry Powder:

  19. 2 tablespoons coriander seeds

  20. 1 tablespoon cumin seeds

  21. 1 teaspoon fennel seeds

  22. 1/2 teaspoon whole cloves

  23. 1/2 teaspoon mustard seeds

  24. 1 tablespoon cardamom seeds

  25. 1 tablespoon whole black peppercorns

  26. 2 dried red chiles, broken in pieces, seeds discarded

  27. 1 tablespoon turmeric

  28. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

  29. Yield: about 1/2 cup


Main Dish

Nutrition Facts
Serving Size 401.8g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 448% Vitamin C 115%
Calcium 36% Iron 40%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in saturated fat
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