Spinach Paneer Recipe – Authentic Saag Paneer with Cashews & Ginger

Last Updated on 3 months by Neha Deshmukh

Spinach Paneer Recipe – Authentic Saag Paneer with Cashews & Ginger

Introduction

Saag Paneer. Just the name conjures up images of cozy winter meals and vibrant Indian feasts, doesn’t it? It’s one of those dishes that always feels like a warm hug on a plate. I remember the first time I tried to make this – it felt a little daunting, but the incredible flavour was so worth the effort! This recipe is my go-to, perfected over the years, and I’m so excited to share it with you. It’s a little different from your standard Saag Paneer, with the addition of cashews for extra richness and a beautiful depth of flavour.

Why You’ll Love This Recipe

This isn’t just any Saag Paneer recipe. It’s packed with flavour, surprisingly easy to make (especially with an Instant Pot!), and delivers that authentic taste you crave. The cashews add a lovely creaminess, and the blend of spinach and mustard greens gives it a wonderful complexity. Plus, it’s a fantastic way to get your greens in!

Ingredients

Here’s what you’ll need to create this delicious Saag Paneer:

• 1 tablespoon ghee
• 1 tablespoon oil
• 0.25 teaspoon hing (asafoetida)
• 1 inch ginger, finely grated
• 3-4 garlic cloves, minced
• 1 green chili, finely chopped (adjust to your spice preference!)
• 12 raw cashews
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 250 grams spinach leaves, washed and roughly chopped
• 250 grams mustard greens (sarson ka saag), trimmed and roughly chopped
• 1 teaspoon coriander powder
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon Kashmiri red chili powder
• 1 teaspoon salt (or to taste)
• 0.5 cup water
• 200-225 grams paneer cubes
• 0.5 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavour.

• Ghee vs. Oil: Understanding the Flavor Difference – Ghee adds a beautiful nutty aroma and richness that oil just can’t replicate. However, if you prefer, you can use oil (vegetable or canola work well) – it will still taste great!
• Hing (Asafoetida): The Secret Umami Ingredient – Don’t skip the hing! It adds a savoury, umami depth that’s essential to authentic Indian cooking. A little goes a long way, though.
• Regional Variations in Mustard Greens (Sarson ka Saag): Mustard greens can vary in bitterness. If yours are particularly strong, blanch them briefly before using.
• Kashmiri Red Chili Powder: Color and Mild Heat – This chili powder is amazing for adding a vibrant red colour without a ton of heat. If you don’t have it, you can use regular red chili powder, but start with a smaller amount.
• Paneer: Choosing the Right Type for Saag Paneer – I prefer using a firm paneer that holds its shape well during cooking. You can find it at most Indian grocery stores. If using store-bought paneer, soaking it in warm water for 15-20 minutes before using will make it softer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee and oil in your Instant Pot on the sauté mode. Once hot, add the hing, grated ginger, minced garlic, chopped green chili, and cashews. Sauté for about a minute, until everything smells wonderfully fragrant.
2. Now, add the chopped onion and cook until it turns translucent – about 2-3 minutes. Stir in the chopped tomato and cook for another minute.
3. Gradually add the chopped spinach and mustard greens, stirring until they wilt down. This usually takes 2-3 minutes. Then, mix in the coriander powder, turmeric powder, Kashmiri red chili powder, salt, and ½ cup of water.
4. Close the Instant Pot lid and pressure cook on high for 10 minutes. Once the cooking time is up, let the pressure release naturally. This is important for the flavours to meld!
5. Carefully open the lid and use an immersion blender to blend the mixture until it’s smooth and slightly textured. I like to leave a little bit of texture, but you can blend it to your preference.
6. Add the paneer cubes and simmer for 2-3 minutes, allowing them to warm through. If the Saag Paneer is too thick, add a little water to adjust the consistency.
7. Finally, finish with a sprinkle of garam masala.

Expert Tips

A few little secrets to make your Saag Paneer truly shine:

• Achieving the Perfect Texture: Blending vs. Mashing – While I love the convenience of an immersion blender, you can also use a potato masher for a more rustic texture.
• Preventing Paneer from Becoming Rubbery – Don’t overcook the paneer! Adding it at the end and simmering gently is key.
• Balancing the Spice Level – Taste as you go and adjust the amount of green chili and red chili powder to your liking.
• Using Fresh vs. Frozen Spinach & Mustard Greens – Fresh is always best, but frozen spinach works in a pinch. Just make sure to thaw it completely and squeeze out any excess water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Saag Paneer (Tofu or Plant-Based Paneer) – Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Or, use a plant-based paneer alternative.
• Gluten-Free Saag Paneer – This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments (Mild, Medium, Hot) – Reduce or omit the green chili for a milder flavour. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Makar Sankranti, Lohri) – This dish is often enjoyed during Makar Sankranti and Lohri. Serve it with a side of makki di roti (cornbread) for a truly festive meal.

Serving Suggestions

Saag Paneer is incredibly versatile. It’s delicious served warm with:

• Naan bread
• Roti
• Jeera rice (cumin rice)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers? Yes, please! Store Saag Paneer in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• Can I make Saag Paneer ahead of time? Absolutely! You can make it a day or two in advance. The flavours actually develop even more over time.
• What is the best way to reheat Saag Paneer? Gently reheat it on the stovetop over medium heat, adding a splash of water if needed.
• Can I use other greens besides spinach and mustard greens? Yes! You can experiment with other greens like kale, collard greens, or chard.
• What if I don’t have an immersion blender? A regular blender works just fine, but you may need to blend in batches.
• How can I adjust the thickness of the Saag Paneer? Add water, a tablespoon at a time, until you reach your desired consistency.
• What is the role of hing in this recipe? Hing adds a unique savoury flavour that’s essential to authentic Indian cuisine.
• Can I freeze Saag Paneer? Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.