Saag Paneer

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This is not a good recipe. It is NOT at all creamy. Keep looking for a better recipe. I wish I had read the other reviews about putting it in a blender!!

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After reading the recipe and the reviews, I made this recipe with only a few minor variations. I more than tripled the spices other than chilis and I left the heat on as I added the spinach and for a few minutes after to evaporate a bit of the moisture. Before adding the paneer, I buzzed my emulsion blender a few times in the pot. I served the leftovers to one of my coworkers who is from India and has only been in NY since Aug 1st. He said that it was very similar to the Palak Paneer his mother makes and he asked me how I made it. After telling him the recipe, he said the key is to make sure you sautee the onions and spices until they are well browned and "dry" before adding the spinach which brings out the flavors, makes the color richer and helps thicken the sauce. Otherwise, this is exactly how Palak Paneer is made and Saag Paneer is the same recipe, just using mustard greens instead of spinach. It was good enough that he ate all of the leftovers.

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Like several other people have said, this recipe does not make saag paneer. The result doesn't look or taste anything like traditional saag paneer. What came out wasn't exactly horrid, but it was not what I was expecting. If you want reall saag paneer get a different recipe.

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made this recipe 4 or 5 times ... i take an immersion blender to it right before serving to creamy it up, works perfectly. so, all those complaining of watery consistency or lack of restaurant authenticity, take the blade to it! takes 15 seconds, and everyone's happy.

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The outcome of the recipe is great. I have made the following changes:
Instead of 1 teaspoon of freshly grated ginger, I use 1/2 cup, 1/4 finely chopped, 1/4 grated. I guess I just like the taste of ginger a lot.
instead of 1 teaspoon of the (homemade curry I use 1 1/2 tablespoons
instead of 1/2 cup of buttermilk ONLY I use 1 cup of buttermilk and 1/2 cup of Weight Watchers cream cheese (try it for cooking it's a light replacement of Creme Fraiche if you happen to watch your weight.

I keep several portions of the finished product in the freezer as a quick accompaniment to Indian-style meals (chick pea curry, etc. If after freezing it pools a little liquid, well DUH, just drain it off. It doesn't impair the great taste.

BTW the curry recipe imbedded in this recipe is terrific. Just make sure to toast the whole spices *a little bit* in a pan over med heat to activate the essential flavor oils as recommended. Let cool before grinding.

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WOW!!! I do believe that I have lost the words to say how terrible and dissapointing this recipe is! being the years of education in culinary classes, I highly recommend "do not try" this recipe. I know that I have never had a failure with this website. However, please do take this off the site so no one else will have enduer this tragedy!

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Don't know how you threw this together but its certainly NOT Saag Paneer. Why don't you try tasting the original first before you waste people's time.

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I am currently trying to save this recipe. I made it according to directions and have a weird, watery mess sitting on my stove. There's almost no flavor to anything - I've added a lot more salt and curry than this calls for and it still tastes like almost nothing. I can't figure it out, but this recipe doesn't work! I wish I hadn't spent the time & money to try it.

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I have made this recipe at 5-6 times and everytime it gets rave reviews! And we are talking about real Indian food lovers. It is delicious.

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This is Palak (Spinach Paneer.

Saag is a dish made with mustard leaves. Saag Paneer is a dish from the Punjab Province in Northern India.

Don't get me wrong, the two are similar, and yes, I am "splitting hairs', but......

I buy canned Saag at an Indian Supermarket nearby. It works fine. I also buy the paneer cheese (Indian Cottage Cheese from the dairy section in the same store.

Individual tastes for spice level aside, it does need more dairy (moisture. Also, try adding a Tbsp of cashew butter to increase the "creaminess" factor.