Creamy Spinach Saag Paneer

Name: Creamy Spinach Saag Paneer with Rice
Prep time: 5 min
Cook time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1-2 trays saag paneer; 1-2 packages white rice; 2 tbsp water; 1 tbsp olive oil or butter (optional); 1/2 tsp salt; freshly ground pepper

Creamy Spinach Saag Paneer pairs tender paneer cheese in a verdant, ginger-laced spinach sauce with aromatic rice—a restaurant-quality Indian curry that absorbs sauce beautifully.

🌍Indian 🥗Vegetarian 🏷️Saag paneer 🏷️Spinach 🏷️Paneer cheese 🏷️Curry

Total

Servings

4

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 trays saag paneer
1-2 packages white rice
2 tbsp water
1 tbsp olive oil or butter (optional)optional
1/2 tsp salt
freshly ground pepper

6 Ingredients

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Instructions

1
For 2-servings: Remove plastic from saag paneer and place in a Suvie pan. Place pan in Top Zone of Suvie.
2
Gently tap white rice package against the counter to break up any large pieces. Pour into a second Suvie pan and season with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt and freshly ground pepper. Place pan in Bottom Zone of Suvie.
3
For 4-servings: Remove plastic from both saag paneer trays. Place 1 tray of saag paneer in each Suvie pan. Gently tap white rice packets against the counter to break up any large pieces. Pour each package into a Suvie pan with the saag paneer and season each with 2 tbsp water, 1 tbsp olive oil or butter (optional), 1/2 tsp salt and freshly ground pepper. Place both pans in Suvie.
4
Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen.
5
Cook using Suvie settings: Bottom Zone: Roast at 300°F for 8 mins (for 4 servings, Roast at 350°F for 40 mins). Top Zone: Roast at 375°F for 30 mins (for 4 servings, Roast at 350°F for 40 mins)
6
When the cook is complete, divide the saag paneer and white rice between plates. Season to taste with salt and pepper.

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Tips & Notes

Pro tips

Toast the ginger briefly in oil or butter before adding spinach to deepen its warm, spicy notes without sharpness.
Don't overcook the paneer pieces—they should stay tender and hold their shape. Add them near the end or keep heat at medium to prevent them from becoming rubbery.
Taste and adjust salt and pepper just before serving; the sauce concentrates slightly as it simmers, so go easy initially.
Serve immediately while the sauce is at its creamiest; it will thicken as it cools, but reheating with a splash of water restores the flow.

Substitutions

Paneer → pressed tofu or firm feta (note: feta will crumble slightly, so handle gently)
Olive oil or butter → ghee or neutral oil (note: ghee adds richness and traditional flavor)
White rice → brown rice, basmati, or cauliflower rice (note: cooking time and texture will vary)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, thinning with water if needed.

Common Questions

Can I make saag paneer ahead of time?

Yes. The curry stores well in the refrigerator for up to 3 days and tastes even better the next day as flavors meld. Reheat gently on the stovetop with a splash of water to loosen the sauce.

What if I don't have paneer cheese?

Tofu (pressed and cubed), firm feta, or ricotta work as substitutes. Paneer is ideal because it holds its shape in the sauce without breaking apart.

How do I know when the spinach sauce is done?

The sauce should be creamy and coat the back of a spoon. If too thick, loosen with a tablespoon of water at a time; if too thin, simmer uncovered for 2–3 minutes to reduce.

Can I use frozen spinach instead?

Yes. Use about 10 oz frozen spinach (thawed and squeezed dry). Frozen works well and may cook slightly faster than fresh, but reduces the fresh, verdant appearance.