Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic

Ingredients

• 1 large bunch (approximately 250 g)spinach (palak)
• 1 small bunch (approximately 100 g)green garlic (hara lahsun)
• 2–3 (approximately 100 g)spring onions
• 150 gpaneer
• 2–3green chillies, slit
• ½ tspturmeric
• 1 tbspoil
• to tastesalt

Instructions

1. 1

   Prepare the paneer

   Cut the paneer into 2.5 cm (1-inch) cubes.

2. 2

   Chop the greens

   Chop the spinach into small pieces. Separate the tender green garlic bulbs from the chives; chop the bulbs and chives separately, and set them aside.

3. 3

   Prepare spring onions

   Separate the spring onion bulbs from the greens. Slice the bulbs and chop the greens, keeping them aside separately.

4. 4

   Fry the aromatics

   Heat the oil in a kadhai. Add the sliced spring onion bulbs and chopped green garlic bulbs, and stir-fry until aromatic.

5. 5

   Add the greens

   Add the slit green chillies, green garlic chives and spring onion greens. Stir-fry for about 1 minute, then add the turmeric and stir-fry for a few seconds.

6. 6

   Wilt the spinach

   Add the chopped spinach and stir-fry until wilted. Season with salt and mix well.

7. 7

   Blend the saag

   Turn off the heat and let the greens cool a little. Grind them to a smooth paste, adding a little water as needed.

8. 8

   Finish the curry

   Return the paste to the kadhai and stir-fry briefly. Add enough water to make a thick gravy, then add the paneer and cook for a few minutes. Serve hot with rotis.

What is saag paneer?

Saag paneer is an Indian dish of paneer simmered in a purée of leafy greens; palak paneer is the spinach-focused version. This recipe brings spinach together with spring onions and green garlic, giving the greens a fresh, savoury flavour.

Green garlic and spring onions are cooked before the spinach is added, building an aromatic base. Blending the wilted greens makes a smooth gravy that coats the paneer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 10g protein, 10g carbs, 11g fat.

Paneer provides most of the protein and a substantial share of the fat, while the oil adds further fat. The spinach, spring onions and green garlic contribute most of the carbohydrates and fibre. Serve with a measured portion of roti and add a fresh vegetable side to round out the plate.

Preparing the greens

Green garlic: separate the tender bulbs from the chives and chop them apart, as they go into the pan at different stages. Spring onions: keep the bulbs and greens separate for the same reason.

Spinach: chop it into small pieces so it wilts readily and blends evenly. Rinse the greens well and drain them before cooking.

Building the flavour

Aromatics: stir-frying the spring onion bulbs and green garlic bulbs first helps release their aroma into the oil. Add the chives and spring onion greens next, then briefly cook the turmeric so it is distributed through the mixture.

Chillies: slit chillies add their flavour as the greens cook. For a milder result, remove their seeds before adding them.

Getting a smooth gravy

Cooling: let the cooked greens cool a little before blending. Add water sparingly at first; it is easier to thin the paste later than to correct a watery gravy.

Consistency: return the blended greens to the kadhai and stir-fry briefly before adding water. Aim for a thick gravy that can cling to the paneer.

Cooking the paneer

Paneer: add the cubes once the gravy has reached the thickness you want. Cook for only a few minutes, just long enough to heat the paneer through.

Doneness: the spinach should be fully wilted before blending, while the finished paneer should remain in distinct cubes rather than breaking apart.

Serving saag paneer

Serve the curry hot with rotis, as suggested in the recipe. Rice is another simple accompaniment, particularly if you prefer a spoonable meal.

A fresh side such as sliced cucumber or a crisp salad adds contrast to the soft paneer and smooth greens.

Recipe notes & tips

• Keep the green garlic bulbs and chives separate so each can be added at the right point.
• Drain washed greens well to avoid adding excess water to the gravy.
• Blend with just a little water at first, then adjust the consistency in the kadhai.
• Taste for salt after blending and adjust before adding the paneer.
• Stir gently after adding paneer to help keep the cubes intact.

Variations

• Milder chillies: remove the seeds before adding them for less heat.
• More spinach: increase the spinach and add water gradually to maintain a thick gravy.
• Creamier finish: stir a small splash of cream into the finished curry.
• Toasted paneer: lightly brown the cubes in a separate pan before adding them to the gravy.
• Rice pairing: serve with steamed rice instead of rotis.

Common mistakes to avoid

• Adding too much water: the gravy can become thin; blend with a little water and add more only as needed.
• Cooking paneer for too long: it can lose its tender texture; heat it in the gravy for just a few minutes.
• Adding all the greens together: the aromatics will not get their separate cooking stages; add the bulbs, chives and spinach in order.
• Blending while very hot: the mixture can splatter; let the greens cool a little first.
• Skipping the final taste: seasoning can seem different after blending; check the salt before adding paneer.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan, adding a splash of water if the gravy has thickened; avoid prolonged cooking so the paneer stays tender.

Frequently asked questions