Log in

…

Log in

Saag Paneer

1/3

Saag Paneer

2/3

Saag Paneer

3/3

Saag Paneer

Prep:15min

This robust curry, a staple in many Indian restaurants, but with a manageable ingredient list, the dish is easy to recreate at home.

Updated at: Wed, 10 Dec 2025 20:52:11 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

4 Tbspcanola oil

or extra-firm tofu, cut into 1" cubes

small, roughly chopped

6 slicesfresh ginger

1green serrano chile

seeds and white “vein” removed if you prefer less heat

1 ccanned tomato sauce

1 Tbspground coriander

1 tspground cumin

½ tspcayenne

1/4 tsp for less heat

¼ tspground turmeric

1 tspkosher salt

1 lbbaby spinach

½ cheavy cream

½ tspgaram masala

Steamed white rice

or naan, store-bought or homemade, for serving

Instructions

↑Support creators by visiting their site 😊

Notes

13 liked

0 disliked

Delicious

Spicy

Makes leftovers

Easy

Go-to

Amber Kirkwood· last year

Makes leftovers

Delicious, turned out way better than I thought! But time consuming though and salt as you go

Cassidy Vela· 2 years ago

Makes leftovers

Soooo good. I used half the spinach though since I didn't want to cut it all and half the cayenne since I was scared. Cutting out the core of the pepper made it the perfect spice level for me! Cut the paneer a bit smaller than it says. Bite size is fine (1/2" cubes). Add half the water with the spinach so you can better control the thickness (I love a thick sauce).

Benge· 2 years ago

I doubled up the Paneer because it soaks up the flavour so well. Leave it overnight for even more flavour.

Frances· 3 years ago

Makes leftovers

Special occasion

Made it as written, but added extra serrano peppers. Absolutely stellar. One of the best recipes I've made in ages.

Paige Hillstrom· 3 years ago

Special occasion

I used tofu and coconut cream to make it dairy-free. Spicy and delicious!