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Get ready to enjoy a rich and flavorful single serve Saag Paneer! This classic Indian dish combines tender spinach, fragrant spices, and creamy paneer for a truly satisfying meal. A touch of jalapeño and a swirl of Greek yogurt take it to the next level.
If you love this easy Saag Paneer recipe, you’ll love our Chicken Tikka Masala and Butter Chicken recipes too!
Why You’ll Love This Saag Paneer Recipe
- Simple Ingredients: This recipe uses everyday ingredients found in most kitchens and supermarkets.
- Easy to Make: With simple steps, it’s perfect for those with a busy schedule.
- Perfectly Portioned: Scaled for one, it’s ideal for a satisfying single serving meal.
- Nutritious: Packed with the goodness of spinach, it’s a satisfying vegetarian option.
- Incredibly Flavorful: The blend of spices, garlic, ginger, and jalapeños makes each bite a delightful experience.
What Is Saag Paneer?
Saag Paneer, also known as Palak Paneer, is a beloved vegetarian Indian dish where leafy greens are simmered in a richly spiced mixture of onions, garlic, ginger, and peppers. This dish typically includes spinach or other greens, combined with cubes of paneer, an Indian cottage cheese. It’s an easy-to-make recipe, bursting with a medley of spices and robust flavors. Traditionally, Saag Paneer is served alongside rice or naan bread.
RELATED: Single Serving Comfort Food Recipes
Ingredients
- Paneer: Use either store-bought paneer or easily make your own at paneer home. Homemade paneer involves curdling fresh milk with lemon juice and pressing the curds into a compact cheese block.
- Spinach: Fresh spinach is ideal, but you can also use thawed and well-drained frozen spinach. If you’ve got any extra spinach, consider using in in a single serving Crustless Spinach Quiche or in a small batch of Creamed Spinach.
- Olive Oil: In this Saag Paneer recipe, like all recipes on my blog requiring olive oil, I prefer extra virgin olive oil for its unrefined quality, richer olive flavor, and higher nutrient content. However, lighter olive oil is a suitable alternative.
- Vegetables: Essential to the dish are chopped onions and garlic, which significantly enhance the flavor.
- Ginger: Fresh minced ginger is recommended for the best flavor, but you can substitute it with 1/8 teaspoon of ground ginger if necessary. Use any remaining fresh ginger in our Mongolian Beef recipe or in a refreshing Green Smoothie.
- Peppers: Choose between a serrano chili or jalapeño pepper for a spicy kick. Consider using leftover peppers in a small batch of Salsa.
- Butter: Use salted butter for a richer taste.
- Yogurt: You can use plain yogurt, Greek yogurt, or sour cream based on your preference.
- Spices: The recipe includes a variety of spices like turmeric, cayenne pepper, kosher salt, ground cinnamon, coriander, cumin, and garam masala. Each spice plays a vital role in achieving the authentic flavor of Saag Paneer. For convenience, use store-bought or homemade garam masala. Also, check other recipes on the website that utilize these spices for more cooking ideas.
Recipe Variations
Looking to mix things up? Here are some easy twists:
- Add Protein: Toss in some cooked chicken or shrimp for added protein.
- Vegan Saag Paneer: Use tofu instead of paneer, a non-dairy yogurt, and plant-based butter substitute.
- Spicy Saag Paneer: Increase the heat with extra jalapeño or red chili powder.
- Creamier Texture: For an even creamier sauce, add more Greek yogurt or cream
How To Make Saag Paneer For One
These step-by-step photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Cut the paneer into 1-inch cubes. In a medium bowl, combine turmeric, cayenne pepper, salt, cinnamon, and 1 1/2 tablespoons olive oil. Add the paneer cubes to this mixture, ensuring they are well-coated. Let the paneer marinate in this mixture for 20 minutes.
- In a 10-inch skillet over medium-high heat, heat 1/2 tablespoon of olive oil. Add the marinated paneer, along with any leftover marinade, and cook. Sear the paneer for 2-3 minutes on one side, then flip to brown the other side for an additional 2 minutes. Once cooked, transfer the paneer to a separate plate.
- Lower the heat to medium-low and add the remaining olive oil to the same skillet. Add the onions, ginger, garlic, and jalapeños. Sauté until they turn a caramel color, which should take about 8 minutes, stirring occasionally.
- Add butter to the skillet. Once melted, mix in coriander, cumin, and garam masala, cooking for 1 minute while stirring.
- Incorporate the spinach and a bit of water into the skillet. Cook this mixture for 3 minutes, stirring often.
- Remove the skillet from the heat and blend in the yogurt. Then, add the cooked paneer back into the pan, cover, and cook on low heat for 2 more minutes.
- Before serving, taste the dish and season with additional salt if needed.
Serve this delicious Saag Paneer with cooked rice.
Expert Tips
- Create Your Own Paneer: Use our straightforward homemade paneer recipe with detailed instructions. This recipe provides the exact quantity needed for this Saag Paneer dish. If stored covered in the refrigerator, homemade paneer remains fresh for up to 5 days.
- Homemade Garam Masala: Garam masala, a key spice in this recipe, is an essential blend in many Indian dishes. If it’s hard to find or expensive in your local stores, consider making it at home using our recipe. Homemade garam masala not only elevates this Saag Paneer but also adds a wonderful flavor to chicken and fish dishes. It’s a versatile spice worth having in your kitchen. Our recipe makes 1/4 cup of garam masala, perfect for stocking up.
- Pan-Frying Paneer: Always pan-fry the paneer in spices before adding it to the dish. This step ensures the paneer holds its shape and doesn’t crumble when mixed with the spinach, enhancing the texture and flavor of the final dish.
Serving Suggestions
Saag Paneer pairs wonderfully with a variety of sides:
- With Rice: Serve it over a bed of white basmati rice for a classic pairing.
- Flatbreads: Enjoy with naan or roti for a complete meal.
- Salad: Pair with a simple cucumber salad for a refreshing side.
- Lentils: A side of lentil stew complements the creamy texture.
Frequently Asked Questions
In Indian cuisine, ‘saag’ is a term used for leafy green vegetables like spinach, mustard greens, fenugreek, and collard greens, all rich in antioxidants and vitamins. In India, saag dishes often include meats such as lamb, chicken, goat, and even seafood, and can be cooked with vegetables like potatoes and cauliflower.
Absolutely! To serve more people or for extra servings, simply double the ingredients. This makes it convenient for serving two or saving some for later.
Saag Paneer, a delightful combination of spinach and Indian cheese, should be refrigerated in a covered container. It stays fresh for up to 3 days. For freezing, store the saag separately in an airtight container. Add paneer cubes when reheating. The frozen saag keeps well for up to 2 months.
The main difference is in the greens used. Saag Paneer can be made with various leafy greens, including spinach. In contrast, Palak Paneer is exclusively prepared with spinach.
Yes, though fresh is preferred, frozen spinach can be used as a substitute.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this saag paneer or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Saag Paneer For One
Equipment
Ingredients
- 4 ounces paneer (Indian cheese), cut into 1-inch cubes. Use either store-bought paneer or made from our recipe (see notes below).
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 2 ½ tablespoons olive oil , divided
- ½ cup chopped onions
- ½ tablespoon minced ginger
- 2 cloves garlic , minced
- 1 tablespoon finely chopped jalapeño pepper
- ½ tablespoon salted butter
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala , store-bought or use our homemade garam masala recipe
- 3 cups fresh spinach
- ¼ cup water
- 2 tablespoons greek yogurt
Instructions
- Cut the paneer into 1-inch cubes. In a medium bowl, combine turmeric, cayenne pepper, salt, cinnamon, and 1 1/2 tablespoons olive oil. Add the paneer cubes to this mixture, ensuring they are well-coated. Let the paneer marinate in this mixture for 20 minutes.
- In a medium skillet over medium-high heat, heat 1/2 tablespoon of olive oil. Add the marinated paneer, along with any leftover marinade, and cook. Sear the paneer for 2-3 minutes on one side, then flip to brown the other side for an additional 2 minutes. Once cooked, transfer the paneer to a separate plate.
- Lower the heat to medium-low and add the remaining olive oil to the same skillet. Add the onions, ginger, garlic, and jalapeños. Sauté until they turn a caramel color, which should take about 8 minutes, stirring occasionally.
- Add butter to the skillet. Once melted, mix in coriander, cumin, and garam masala, cooking for 1 minute while stirring.
- Incorporate the spinach and water into the skillet. Cook this mixture for 3 minutes, stirring often.
- Remove the skillet from the heat and blend in the yogurt. Then, add the cooked paneer back into the pan, cover, and cook on low heat for 2 more minutes.
- Before serving, taste the dish and season with additional salt if needed.
- Serve with cooked rice.
Notes
- Create Your Own Paneer: Use our straightforward homemade paneer recipe with detailed instructions. This recipe provides the exact quantity needed for this Saag Paneer dish. If stored covered in the refrigerator, homemade paneer remains fresh for up to 5 days.
- Homemade Garam Masala: Garam masala, a key spice in this recipe, is an essential blend in many Indian dishes. If it’s hard to find or expensive in your local stores, consider making it at home using our recipe. Homemade garam masala not only elevates this Saag Paneer but also adds a wonderful flavor to chicken and fish dishes. It’s a versatile spice worth having in your kitchen. Our recipe makes 1/4 cup of garam masala, perfect for stocking up.
- Pan-Frying Paneer: Always pan-fry the paneer in spices before adding it to the dish. This step ensures the paneer holds its shape and doesn’t crumble when mixed with the spinach, enhancing the texture and flavor of the final dish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This sounds great, but you didn’t include how much paneer is needed if I buy it! And if I make it, do I use it all?
Jen,
The paneer recipe included within the saag paneer recipe will yield 10 ounces of cheese or approximately 3 cups of cheese cubes. I use 1 cup of cubed paneer in this saag paneer recipe because I love a lot of crispy paneer in my dish. Feel free to use less if you like. Homemade paneer will keep well when covered in the refrigerator for up to a week to use in other dishes.
In the recipe box, we note that we use 4-ounces of paneer.
I love Saag Paneer too, cook a lot of Indian food as well. It looks delicious.
I love saag paneer. But I’ve never made it for myself. That’s all about to change!
I love saag paneer and that this recipe is for one!