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Creamy One-Pot Saag Paneer Recipe with Easy Homemade Paneer Cubes

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A quick and satisfying one-pot saag paneer recipe featuring soft homemade paneer cubes simmered in a creamy spinach gravy, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 4 cups whole milk (full-fat for creamier paneer)
  • 3 tablespoons fresh lemon juice or white vinegar (to curdle the milk)
  • Cheesecloth or muslin cloth (for draining paneer)
  • 6 cups fresh spinach leaves, packed (washed and roughly chopped)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 green chilies, sliced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • ½ cup heavy cream or full-fat coconut milk
  • Salt, to taste
  • 1 tablespoon fresh lemon juice

Instructions

  1. Make the Homemade Paneer: Pour 4 cups (950 ml) of whole milk into a medium saucepan. Warm over medium heat, stirring occasionally until it reaches a gentle boil (about 10 minutes).
  2. Lower the heat and gradually add 3 tablespoons of lemon juice or vinegar, stirring gently. Milk will curdle within 1-2 minutes.
  3. Turn off heat. Pour curdled milk through a cheesecloth-lined colander to drain whey. Rinse curds under cold water to remove acidity. Gather cloth edges and press out extra liquid. Drain 20-30 minutes, then shape into a firm block under a weighted plate.
  4. Cut paneer into 1-inch cubes and set aside.
  5. Prepare the Saag Base: Heat 2 tablespoons butter and 1 tablespoon oil in a large pot over medium heat. Add chopped onion and sauté until golden and soft, about 8 minutes.
  6. Add minced garlic, grated ginger, and sliced green chilies. Stir 1-2 minutes until fragrant.
  7. Sprinkle in cumin, coriander, and turmeric powders. Stir and toast spices for about 30 seconds.
  8. Add chopped spinach in batches, stirring to wilt each batch before adding the next. Cover and cook for 5-7 minutes until spinach is tender and bright green.
  9. Puree the spinach mixture using an immersion blender or regular blender until smooth but still slightly textured.
  10. Return spinach puree to pot. Stir in ½ cup cream or coconut milk and salt to taste. Simmer gently for 5 minutes.
  11. Add paneer cubes, folding gently. Cook 5 more minutes to warm through and absorb flavors.
  12. Finish by stirring in garam masala and fresh lemon juice.

Notes

Make paneer fresh for best texture and flavor. Sauté onions slowly for depth. Rinse paneer curds to remove acidity. Wilt spinach in batches to keep vibrant color. Simmer cream gently to avoid curdling. Add paneer last to prevent rubberiness. For vegan version, substitute paneer with firm tofu and cream with coconut cream.

Nutrition

Keywords: saag paneer, homemade paneer, one-pot recipe, creamy spinach, Indian vegetarian, quick dinner, comfort food

Find it online: https://elvafood.com/creamy-one-pot-saag-paneer-recipe-with-easy-homemade-paneer-cubes/