Print

Easy 30-Minute Saag Paneer Recipe with Crispy Homemade Cheese

easy saag paneer - featured image
Print Recipe

A quick and comforting Indian dish featuring homemade crispy paneer cubes in a creamy spinach sauce, ready in about 30 minutes. Perfect for weeknight dinners with simple ingredients and bold flavors.

Ingredients

Scale
  • 4 cups whole milk (preferably not ultra-pasteurized)
  • 3 tablespoons fresh lemon juice or white vinegar
  • Cheesecloth or a clean kitchen towel (for draining)
  • Pinch of salt (for seasoning the paneer)
  • 10 oz fresh spinach leaves (about 280 grams), washed and roughly chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 1 medium tomato, finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red chili powder (adjust to taste)
  • Salt, to taste
  • 2 tablespoons vegetable oil or ghee
  • 1/2 cup water or vegetable broth (120 ml) for blending the spinach
  • Optional toppings: 2 tablespoons fresh cream or Greek yogurt, fresh cilantro chopped for garnish

Instructions

  1. Pour 4 cups (950 ml) of whole milk into a large pot and bring it to a gentle boil over medium heat, stirring occasionally to avoid scorching.
  2. Once simmering, reduce heat and slowly add 3 tablespoons of lemon juice, stirring gently until the milk curdles and whey separates (1-2 minutes). Remove from heat immediately.
  3. Line a colander with cheesecloth and pour the curdled milk into it. Rinse curds under cold water to remove lemony tang and stop cooking.
  4. Gather cloth edges, twist, and squeeze out excess liquid. Press the wrapped paneer under a heavy object for 15 minutes to firm up.
  5. While paneer presses, heat 2 tablespoons oil or ghee in a large pan over medium heat. Add 1 teaspoon cumin seeds and let sizzle for 30 seconds.
  6. Add chopped onion and sauté until translucent, about 5 minutes.
  7. Stir in minced garlic, grated ginger, and green chili; cook 1-2 minutes until fragrant.
  8. Add chopped tomato, turmeric, coriander, red chili powder, and salt; cook until tomato softens and oil separates, about 5 minutes.
  9. Add chopped spinach in batches, stirring until wilted. Pour in 1/2 cup water or broth and simmer for 5 minutes.
  10. Remove from heat and blend the spinach mixture until smooth but vibrant green. Return to pan and stir in 1 teaspoon garam masala. Keep warm on low heat.
  11. Cut pressed paneer into 1-inch cubes. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
  12. Fry paneer cubes in a single layer until golden and crispy on all sides, about 3-4 minutes per side. Avoid overcrowding.
  13. Gently fold crispy paneer into the warm saag sauce. Simmer together for 2-3 minutes to marry flavors.
  14. Taste and adjust salt or spices if needed. Serve hot, garnished with fresh cream or chopped cilantro.

Notes

Press paneer for exactly 15 minutes to ensure it crisps well without becoming rubbery. Use medium-high heat when frying paneer to get a golden crust without burning. Fresh spinach is preferred but frozen spinach can be used if thawed and excess water squeezed out. Garam masala is added at the end to preserve its fragrance. For vegan version, substitute paneer with firm tofu and ghee with coconut oil.

Nutrition

Keywords: saag paneer, homemade paneer, spinach curry, Indian recipe, quick dinner, vegetarian, crispy paneer, healthy Indian food

Find it online: https://katedishes.com/easy-30-minute-saag-paneer-recipe-with-crispy-homemade-cheese/