Butter Chicken
Tender tandoori-marinated chicken simmered in a velvety tomato-cream sauce with aromatic spices.
★★☆☆☆ Easy
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Saag Paneer is one of the great jewels of North Indian vegetarian cooking — a dish of extraordinary depth and comfort that has graced the tables of Punjabi households for generations. Unlike the more widely known palak paneer, which uses only spinach, true saag is made with a blend of leafy greens: spinach, mustard leaves, and sometimes fenugreek, each contributing its own character to the final sauce. The greens are blanched, blended to a silky purée, then cooked low and slow with aromatics, warming spices, and a generous knob of butter or ghee until the sauce becomes impossibly rich and fragrant. Golden-fried cubes of fresh paneer are folded in at the end, soaking up the sauce while retaining their soft, milky interior. Finished with a swirl of cream and a tempering of cumin and dried chilli, this is a dish that rewards patience and generosity with spice.
Key Tip: Fry the paneer cubes in ghee until golden on all sides before adding them to the saag — this creates a lightly crisp exterior that holds its shape in the sauce and adds a beautiful nutty flavour. Do not skip this step.
Method
Step-by-Step Instructions
1
Blanch the Greens
Bring a large pot of salted water to a rolling boil. Add 400g fresh spinach leaves and 200g mustard greens (sarson), roughly torn. Blanch for 2–3 minutes until wilted and bright green. Drain immediately and plunge into a bowl of ice-cold water to preserve the vivid colour. Drain again thoroughly and squeeze out as much excess water as possible.
2
Blend the Greens
Transfer the blanched greens to a blender or food processor. Add 1 green chilli (deseeded for less heat) and blend to a smooth, vibrant purée. You can leave it slightly coarse for a more rustic texture, or blend until completely silky — both are authentic. Set aside.
3
Fry the Paneer
Cut 400g paneer into 2cm cubes. Heat 2 tbsp ghee in a wide, heavy-based pan over medium-high heat. Add the paneer in a single layer — do not crowd the pan. Fry for 2–3 minutes per side until golden and lightly crisp on all sides. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.
4
Build the Masala Base
In the same pan, add another tbsp of ghee. Add 1 tsp cumin seeds and let them sizzle for 30 seconds. Add 1 large onion, finely diced, and cook over medium heat for 12–15 minutes, stirring regularly, until deeply golden and caramelised. Add 1 tbsp ginger-garlic paste and cook for a further 2 minutes until fragrant.
5
Add the Tomatoes and Spices
Add 2 medium tomatoes, finely chopped, to the pan. Cook for 8–10 minutes, stirring frequently, until the tomatoes break down completely and the oil begins to separate from the masala. Add 1 tsp ground coriander, ½ tsp turmeric, 1 tsp garam masala, and salt to taste. Stir well and cook for 1 minute to bloom the spices.
6
Add the Greens Purée
Pour the blended greens purée into the masala base. Stir well to combine. Add 100ml water or vegetable stock to loosen the sauce to your preferred consistency. Reduce the heat to low and simmer gently for 15–20 minutes, stirring occasionally, until the saag deepens in flavour and the raw taste of the greens is completely gone.
7
Fold in the Paneer
Gently fold the fried paneer cubes into the saag. Stir carefully to coat each piece without breaking them up. Simmer together for 5 minutes so the paneer absorbs the flavours of the sauce. Stir in 2 tbsp double cream and 1 tbsp butter for richness. Taste and adjust seasoning.
8
Temper and Serve
In a small pan, heat 1 tbsp ghee until shimmering. Add ½ tsp cumin seeds and 1–2 dried red chillies. Let them crackle for 20 seconds, then pour this tarka directly over the saag paneer. Serve immediately with warm naan, roti, or steamed basmati rice, and a wedge of lemon on the side.
Pro Tips
Chef's Secrets
Use Mixed Greens
The combination of spinach and mustard greens is what makes saag distinct from palak paneer. Mustard leaves add a gentle bitterness and earthiness that spinach alone cannot replicate. If mustard greens are unavailable, a small amount of fenugreek leaves makes a worthy substitute.
Ghee is Non-Negotiable
Ghee carries the spices and enriches the sauce in a way that vegetable oil simply cannot. Use it generously — both for frying the paneer and building the masala. A final knob of butter stirred in at the end adds a glossy, restaurant-quality finish.
Fresh Paneer is Best
If you can source fresh paneer from an Indian grocer, it will be noticeably softer and more milky than supermarket blocks. Alternatively, make your own — it takes only 20 minutes and the difference in texture is remarkable.
Low and Slow Saag
The long, gentle simmer after adding the greens purée is what transforms a good saag into a great one. Rushing this step leaves a raw, grassy flavour. Give it at least 15–20 minutes over low heat, stirring occasionally, and the sauce will reward you with extraordinary depth.
