Saag paneer pudina

A delicious take on the famous Saag paneer with the addition of mint and coriander in the curry. Very flavourful and healthy curry.
Course curry, Main Course
Cuisine Punjabi | North Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 400-500 in gms Paneer – chopped cubes and soaked in warm water
  • 1 leaves bunch of mint – 150 gms approx.
  • 1 bunch of coriander – 100 gms approx.
  • 1 cup spinach – 100 gms approx.
  • ½ cup cashews
  • 2 large onions chopped small
  • 1 inch piece of ginger – grated sliced thin
  • 2-3 Green Chilies
  • 5-6 cloves of Garlic minced or chopped small
  • 2 tbsp oil + 1 tbsp

Spices :

  • 1 pod of Black cardamom Badi elaichi
  • 2-3 pods of green cardamom Hari Elaichi
  • 2 cloves pods of Laung
  • 1 piece small of Cinnamon Daal Chini
  • 1 tsp of Cumin seeds Jeera
  • 1 tsp of coriander seeds
  • 1 tsp of turmeric
  • Salt to taste
  • leaves Some extra of mint and coriander for garnish



  1. Clean all the green leaves properly and drain well. Once all the water is drained off, chop them roughly and keep aside all together.
  2. Chop the paneer into equal sized cubes/ rectangles and keep them aside soaked in warm water


  1. In a Pan, heat the oil. Throw in cumin seeds and let them splutter. Once they turn light brown, add ginger, green chillies and garlic and fry them for half a minute or so.
  2. Now, turn the flame to low and add cashews with a pinch of salt to the pan. Sauté for next 10-15 seconds till they turn slight brown.
  3. Add all the chopped greens ( Mint, coriander and Spinach ) and let it cook covered for next 2-3 minutes till all the green leaves just wilt down.
  4. Add turmeric to this, mix and turn off the flame. Transfer to another mixing bowl and allow it to cool. Once it has cool down a bit, blend it to a paste and keep aside.
  5. Now, in the same pan heat another tbsp. of oil and throw in the whole spices ( big cardamom, green cardamom, cinnamon and clove). Fry these for almost half a minute.
  6. Then add chopped onion and sauté it till it turns translucent, takes almost 4-5 minutes if the oil is hot enough.
  7. Once its done nicely, add Paneer cubes, water and salt to taste and cook covered for next 2-3 minutes.
  8. Open up the lid, pour in the blended Greens paste and mix well. Cook this Curry for another 20-25 minutes now, till it reaches your desired thickness. Keep stirring in between, and check seasoning before turning off.
  9. Transfer in a serving bowl, garnish with more mint and coriander leaves if desired and dollops of butter on top.. Enjoy with Fresh Naan or Saffron rice aside.

Recipe Notes

Soaking paneer cubes in warm water while you are doing other stuff will keep them soft and prevent them from drying and will also release any impurities if at all. You may also soak them in warm milk instead of water.

Since this is a semi dry curry, its best to be eaten with Chapathi or Naan rather than rice. But still if you want rice aside, try for mildly spiced dishes like Lemon rice, Garlic rice etc. If you go for Biryani or simple boiled rice it might not taste great.