Paneer – 400 gms cut into cubes

Spinach – 1 large bunch

Methi leaves – 1 bunch finely chopped

Onion – 1 roughly chopped

Tomatoes – 4 (3 roughly chopped & 1 finely chopped)

Ginger & Garlic Paste – 1 tbsp

Green chillies – 3-4

Cumin Seeds – 1 tsp

Fennel Seeds – 1 tsp

Poppy Seeds – 1 tsp

Curry Powder – 1 tsp

Light Cream – 3 tbsp

Ghee/Oil – 4-5 tbsp

Salt to taste


In a Kadai heat ghee/oil and shallow fry paneer pieces until golden brown on all sides. Remove paneer from oil, transfer to a bowl with warm water and keep it aside. This will keep the paneer soft.

In the remaining oil, add fennel seeds, poppy seeds, cumin seeds, green chillies, onions, ginger garlic paste, and tomatoes and sauté for a few minutes and take it off the heat. Once cool blend the mixture into a fine paste.

In a separate utensil, add some water and once it comes to a boil blanch the spinach for couple of minutes and then blend it into a fine puree and keep it aside.

In the same kadai add some ghee/oil, add the methi leaves and the finely chopped tomatoes and saute for a few minutes.  Now add the curry powder, and the onion tomato mixture and the spinach  puree and sauté for a few minutes till the mixture has come together well.

Now add the fried paneer into the kadai, add salt and cook for a few minutes. Add some cream and cook for a couple of more minutes to finish it off.

Yummy Saag Paneer is now ready !!