Spinach and Paneer Saag with Warm Spices
A velvety North Indian classic combining tender spinach and homemade paneer cubes, simmered with warming spices for a hearty vegetarian dish. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs fresh spinach leaves, washed, paneer, cubed into 1-inch pieces, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 lb fresh spinach leaves, washed
- 8 oz paneer, cubed into 1-inch pieces
- 1 medium (about 3/4 cup) onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 small green chili, finely chopped
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/4 cup heavy cream
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Blanch 1 lb fresh spinach leaves in boiling water for 2 minutes until wilted, then immediately transfer to ice water to preserve color. Drain and puree the spinach finely in a blender with 1/2 cup water.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3/4 cup finely chopped onion and sauté for 5-6 minutes until translucent and slightly golden.
- Step 3: Add 3 minced garlic cloves, 1 tbsp grated ginger, and 1 small finely chopped green chili, cooking for 1 minute until fragrant.
- Step 4: Stir in 1 tsp ground cumin, 1 tsp garam masala, 1/2 tsp ground turmeric, and 1 tsp salt, cooking the spices for 30 seconds.
- Step 5: Pour in the pureed spinach and stir well. Simmer uncovered for 5 minutes to reduce excess moisture.
- Step 6: Gently fold in 8 oz cubed paneer and 1/4 cup heavy cream, cooking for another 5 minutes over low heat until paneer is heated through and the sauce is creamy.
- Step 7: Serve hot with roti or steamed basmati rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spinach and Paneer Saag with Warm Spices take to make?
Total time is about 40 minutes (20 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 Spinach and Paneer Saag with Warm Spices?
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 fresh spinach leaves, washed from drying out.
Can I substitute ingredients in Spinach and Paneer Saag with Warm Spices?
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 Spinach and Paneer Saag with Warm Spices 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 Spinach and Paneer Saag with Warm Spices 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.
