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This single serving Saag Paneer features tender paneer cubes simmered in a spiced spinach sauce with onions, garlic, ginger, and peppers. Serve it with rice or naan for a flavorful, comforting meal.
Why You’ll Love This Recipe
- Simple Ingredients: Easy to find in most kitchens or stores.
- Quick & Easy: Simple steps, great for busy days.
- Single Serving: Perfectly portioned for one.
- Nutritious: Packed with spinach for a wholesome vegetarian meal.
- Bold Flavors: Spices, garlic, ginger, and jalapeños add rich taste.
I love sharing this single serving Saag Paneer recipe with you because it brings together so many of my favorite things: vibrant leafy greens, warm spices, and tender paneer all in one comforting dish. Also known as Palak Paneer, this classic Indian recipe transforms simple ingredients into a rich, deeply flavorful sauce with hints of onion, garlic, ginger, and peppers that cling beautifully to the soft paneer cubes.
Every time I make it, I’m reminded of how satisfying and nourishing this homemade vegetarian meal can be. Paired with fluffy rice or warm naan, this dish is pure comfort and absolutely worth making for yourself.
If you love this easy saag paneer recipe, you’ll love our single serving chicken tikka masala and single serving butter chicken recipes too!
Ingredients
- Paneer: Use store-bought paneer or make a small batch of homemade paneer by curdling fresh milk with lemon juice and pressing the curds into a block.
- Spinach: Fresh spinach works best, but thawed and well-drained frozen spinach is fine too. Extra spinach can be used in a mini crustless spinach quiche or small batch creamed spinach.
- Ginger: Fresh minced ginger is best, but 1/8 teaspoon ground ginger can be used. Leftover fresh ginger works well in Mongolian beef for one or in a green smoothie.
- Peppers: Serrano or jalapeño peppers add heat. Use leftovers in a small batch of salsa.
- Yogurt: Plain yogurt, Greek yogurt, or sour cream all work.
- Spices: Turmeric, cayenne, kosher salt, ground cinnamon, coriander, cumin, and garam masala create the authentic flavor. Store-bought or homemade garam masala are both fine. These spices can also be used in many other recipes on the site.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try these easy ways to change up your saag paneer:
- Add Protein: Stir in a sliced, cooked chicken breast or baked shrimp.
- Vegan Option: Swap paneer for tofu, use non-dairy yogurt, and plant-based butter.
- Spicier: Add more jalapeño or a pinch of red chili powder.
- Creamier: Mix in extra Greek yogurt or cream for a richer sauce.
How To Make Saag Paneer
These photos and instructions help you visualize how to make this recipe. See the recipe card below for ingredient amounts and full recipe instructions.
- Cut the paneer into 1-inch cubes. In a medium bowl, mix the turmeric, cayenne, salt, cinnamon, and 1 1/2 tablespoons olive oil. Add the paneer and toss to coat. Let marinate for 20 minutes.
- In a 10-inch skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the paneer with any leftover marinade. Sear for 2-3 minutes on one side, then flip and cook another 2 minutes. Transfer to a plate.
- Reduce heat to medium-low. Add the remaining olive oil to the same skillet, then add onions, ginger, garlic, and jalapeños. Cook, stirring occasionally, until caramelized, about 8 minutes.
- Add the butter. Once melted, stir in coriander, cumin, and garam masala, and cook for 1 minute.
- Stir in the spinach with a splash of water. Cook for 3 minutes, stirring often.
- Remove from heat and stir in the yogurt. Return the paneer to the skillet, cover, and cook on low for 2 minutes.
- Taste and adjust salt if needed.
Serve with a single serving of cooked rice.
Expert Tips
- Homemade Paneer: Use our easy small batch paneer recipe, which makes just the right amount for this dish. Store it covered in the fridge for up to 5 days.
- Garam Masala: If store-bought is hard to find or pricey, make your own with our small batch garam masala recipe. It adds rich flavor to this dish and works well with chicken and fish too. The recipe makes 1/4 cup to keep on hand.
- Pan-Frying: Sear the paneer in spices before adding it to the spinach. This helps it hold its shape and boosts the flavor.
- Drain Frozen Spinach Well: If using frozen spinach, squeeze out as much moisture as possible to avoid a watery sauce.
Frequently Asked Questions
Saag paneer is a classic Indian dish made with paneer (Indian cheese) cooked in a spiced spinach sauce.
You can use firm tofu for a vegan version.
Saag paneer is best fresh, but you can store it covered in the fridge for up to 2 days and reheat gently.
RELATED: Single Serving Comfort Food Recipes
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:
If you’ve tried this small batch saag paneer recipe 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Saag Paneer For One
Equipment
Ingredients
- 4 ounces paneer (Indian cheese), cut into 1-inch cubes. Use store-bought paneer or use our homemade paneer recipe (see notes below).
- ½ teaspoon ground 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 – use 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, mix the turmeric, cayenne, salt, cinnamon, and 1 1/2 tablespoons olive oil. Add the paneer and toss to coat. Let marinate for 20 minutes.
- In a 10-inch skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the paneer with any leftover marinade. Sear for 2-3 minutes on one side, then flip and cook another 2 minutes. Transfer to a plate.
- Reduce heat to medium-low. Add the remaining olive oil to the same skillet, then add onions, ginger, garlic, and jalapeños. Cook, stirring occasionally, until caramelized, about 8 minutes.
- Add the butter. Once melted, stir in coriander, cumin, and garam masala, and cook for 1 minute.
- Stir in the spinach with a splash of water. Cook for 3 minutes, stirring often.
- Remove from heat and stir in the yogurt. Return the paneer to the skillet, cover, and cook on low for 2 minutes.
- Taste and adjust salt if needed.
- Serve with cooked rice.
Notes
- Homemade Paneer: Use our easy small batch paneer recipe, which makes just the right amount for this dish. Store it covered in the fridge for up to 5 days.
- Garam Masala: If store-bought is hard to find or pricey, make your own with our small batch garam masala recipe. It adds rich flavor to this dish and works well with chicken and fish too. The recipe makes 1/4 cup to keep on hand.
- Pan-Frying: Sear the paneer in spices before adding it to the spinach. This helps it hold its shape and boosts the flavor.
- Drain Frozen Spinach Well: If using frozen spinach, squeeze out as much moisture as possible to avoid a watery sauce.
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!