Restaurant Style Palak Saag Paneer

Ditch the delivery with restaurant-style yet super easy palak saag paneer - curry spiced spinach with Indian fried paneer!

Saag Paneer or Palak Paneer or Indian creamed spinach and paneer curry, no matter what I call it, it is a delicious and easy spinach and Indian cheese main course curry which I always order in one of my favorite Indian restaurant! 

Oh, yes! Even though I cook and have shared many Saag recipes on the blog.... I'm always impressed when someone shares a delicious plate of my fav food with me. So, this recipe is re-take on my own palak paneer recipe... to give it that restaurant-style taste, texture, and aroma!

For vegetarians, Saag Paneer is always one of the main vegetarian choice in Indian Buffets/Eateries. If you have ever ordered veggie thali (plate), I bet you are not new to flavor of that creamy Saag Paneer. 

Oh, and there is nothing special needed to make this curry. Other than obvious spinach and paneer (or tofu if you like), rest everything is very pantry-friendly. No special preps here, it's all in the style of cooking!

As a kid, I have vivid memories of eating Palak Paneer (this is what we call it...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: No. of servings depends on serving size.

Ingredients

    Palak Saag

  • 1 lbs Spinach (palak, fresh or frozen, I used fresh baby spinach)
  • 2 tbsp Canola Oil
  • 1 tbsp Unsalted Butter
  • 1 Cup Red Onion (small chopped)
  • 1.5 Cup Tomatoes (grated, or 8 ounce can of whole tomatoes)
  • 1 tbsp Garlic (2 cloves, minced)
  • 1 tsp Cumin Seeds
  • 1 tbsp Curry Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Chili Powder
  • 1-2 tbsp Heavy Cream (optional)
  • Salt (to taste)
  • Fried Paneer, optional

  • 1/2 lbs Paneer (cubed)
  • 2 tbsp Canola Oil (for frying paneer)

Directions

  • 1. If using frozen spinach, thaw it and squeeze of water and set aside. Move to Step 2. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted. Drain water, and set aside.
  • 2. In food processor jar or blender, process *half of spinach until coarse pureed. Rough chop remaining half, set aside.
  • 3. In a heavy bottom skillet, heat 1-2 tbsp canola oil, add paneer cubes and fry until light brown and crispy from most of the sides. Remove on paper towel and set aside.
  • 4. in same pan, add 1 more tbsp canola oil. Add cumin seeds and let them sputter. Now, add onion and garlic and saute until onions are soft (2-3 minutes).
  • 5. Add grated tomatoes and all the spices with 1/2 tsp salt and saute for 3-5 minutes or until tomatoes are cooked and oil starts to separate.
  • 6. Add in coarse pureed spinach, remaining spinach (chopped) with 1/4 cup of water and bring to boil. Cover and cook for 5 minutes on medium heat. Remove cover, add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 minutes until very little water remains in spinach and color of spinach has darkened.
  • 7. Taste and adjust salt. Remove from heat. Serve warm with Indian bread and side salad.

Savita's Notes:

*For smooth texture, you can also puree all of spinach.

See Full Recipe
Advertisement