Main Course · Dinner · Indian ·

Punjabi Saag Paneer with Tandoori Roti

Name: Punjabi Saag Paneer with Tandoori Roti
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Fresh spinach leaves, 500g, washed and chopped; Paneer, 200g, cubed; Onion, 1 medium, finely chopped; Tomatoes, 2, pureed; Ginger, 1-inch, grated; Garlic cloves, 2, minced; Green chili, 1, slit; Cumin seeds, 1 tsp; Turmeric powder, 1/2 tsp; Garam masala, 1 tsp; Ghee, 2 tbsp; Salt, To taste; Whole wheat flour, 2 cups; Yogurt, 1/2 cup; Ghee, 2 tbsp, melted; Salt, 1/2 tsp; Water, As needed

A rich and creamy spinach curry paired with scrumptious paneer cubes and traditional tandoori roti.

4(361 reviews)

·By Ethan Brooks·February 7, 2026

Punjabi Saag Paneer with Tandoori Roti — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Saag Paneer

For the Tandoori Roti

Nutrition

Per serving

Calories: 555 kcal
Protein: 22.5 g
Carbs: 62.5 g
Fat: 25.25 g
Fiber: 11.25 g

Whole recipe

Total

Calories: 2218 kcal
Protein: 90 g
Carbs: 250 g
Fat: 101 g
Fiber: 45 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fresh spinach leaves 500g, washed and chopped	115	15	20	2	10
Paneer 200g, cubed	520	38	12	38	0
Onion 1 medium, finely chopped	44	1	10	0	1
Tomatoes 2, pureed	44	2	10	0	2
Ginger 1-inch, grated	6	0	2	0	0
Garlic cloves 2, minced	9	0	2	0	0
Green chili 1, slit	6	0	1	0	0
Cumin seeds 1 tsp	8	0	1	0	1
Turmeric powder 1/2 tsp	4	0	1	0	0
Garam masala 1 tsp	7	0	2	0	1
Ghee 2 tbsp	240	0	0	27	0
Salt To taste	0	0	0	0	0
Whole wheat flour 2 cups	900	30	180	4	30
Yogurt 1/2 cup	75	4	9	3	0
Ghee 2 tbsp, melted	240	0	0	27	0
Salt 1/2 tsp	0	0	0	0	0
Water As needed	0	0	0	0	0

These are estimates and should not be used for dietary advice.

Preparation

Get these tasks done before you start cooking.

Prepping the Saag Paneer

1
Blanch Spinach
Blanch the spinach in boiling water for 2 minutes.
Tip: Avoid overcooking to preserve vibrant color.
2
Shock and Puree
Drain and immediately transfer to ice-cold water. Puree the spinach.
3
Sauté Cumin
In a pan, heat ghee and sauté cumin seeds till fragrant.

Making the Tandoori Roti Dough

1
Mix Ingredients
In a large bowl, mix flour, yogurt, ghee, and salt.
2
Knead Dough
Gradually add water, kneading into a soft dough. Cover and rest for 30 minutes.
3
Portion Dough
Divide into equal portions and roll into balls.

How to Make Punjabi Saag Paneer with Tandoori Roti

Total time: 2 h 20 min · Yields 4 servings

1
Cooking the Saag
In the pan, add onions, ginger, and garlic. Sauté until onions are golden. Add tomatoes, turmeric, and green chili. Cook until oil separates. Mix in spinach puree and simmer.
2
Paneer Incorporation
Add paneer cubes and garam masala. Stir gently and cook for 5 minutes.
3
Tandoori Roti Baking
Preheat oven to 250°C (482°F). Roll the dough balls to flat discs and bake for 3-4 minutes until puffy and golden.