Paneer and Spinach Saag with Mustard Seeds
Creamy spinach cooked with fragrant mustard seeds and cubes of fried paneer cheese, finished with a touch of garam masala. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs paneer cheese, cut into 1/2-inch cubes, vegetable oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 cups (about 300 g) fresh spinach leaves, washed and chopped
- 200 g paneer cheese, cut into 1/2-inch cubes
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 cloves garlic cloves, minced
- 1 small green chili, finely chopped
- 1 tsp garam masala powder
- 1 tsp salt
- 1/4 cup heavy cream
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 200 g paneer cubes and fry for 4-5 minutes, turning occasionally until golden on all sides. Remove paneer and set aside.
- Step 2: In the same skillet, add 1 tsp mustard seeds and cook for 30 seconds until they start to pop.
- Step 3: Add 3 minced garlic cloves and 1 finely chopped small green chili, sautéing for 1 minute until fragrant.
- Step 4: Add 10 cups chopped fresh spinach leaves and 1/4 cup water. Cook for 7-8 minutes, stirring occasionally until spinach wilts and most water evaporates.
- Step 5: Stir in 1 tsp garam masala powder, 1 tsp salt, and 1/4 cup heavy cream. Mix well and simmer for 3 minutes until creamy.
- Step 6: Gently fold the fried paneer cubes back into the spinach mixture, cook for another 2 minutes to combine flavors before serving.
Frequently asked questions
How long does Paneer and Spinach Saag with Mustard Seeds take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Paneer and Spinach Saag with Mustard Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Paneer and Spinach Saag with Mustard Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Paneer and Spinach Saag with Mustard Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Paneer and Spinach Saag with Mustard Seeds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a weeknight. So flavorful and quick to make.
- ★★★★★
The best saag I've made at home. Mustard seeds give such a nice crunch.
- ★★★★★
A new favorite! Made it for my husband who's a big fan of Indian food, and he loved it.
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