Saag Paneer is a classic North Indian dish made with pureed spinach (saag) and soft paneer (Indian cottage cheese), infused with aromatic spices. This comforting and nutrient-rich dish pairs beautifully with naan, roti, or jeera rice.

Ingredients

For the Saag (Spinach Gravy)

• 2 bunches fresh spinach (palak), washed and chopped
• 1/2 cup fenugreek leaves (methi) (optional)
• 2 green chilies
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1-inch ginger, minced
• 1 tomato, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water (adjust as needed)
• Salt to taste
• 2 tbsp fresh cream (optional, for richness)

For the Paneer

• 200g paneer, cut into cubes
• 1 tbsp ghee or butter
• 1/4 tsp salt
• 1/4 tsp red chili powder

Step-by-Step Cooking Method

Step 1: Blanching the Spinach

1. Boil water in a deep pot and add the chopped spinach and fenugreek leaves.
2. Let them cook for 2-3 minutes until wilted.
3. Immediately transfer to ice-cold water to retain the green color.
4. Blend into a smooth puree using a little water and keep it aside.

Step 2: Preparing the Paneer

1. Heat 1 tbsp ghee or butter in a pan.
2. Add paneer cubes, sprinkle a pinch of salt and red chili powder, and lightly sauté until golden brown.
3. Remove and keep aside.

Step 3: Making the Saag Base

1. Heat ghee or oil in a pan, add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden.
3. Stir in ginger, garlic, and green chilies, and cook until fragrant.
4. Add chopped tomatoes and cook until soft.
5. Mix in turmeric, coriander powder, and salt; cook for a minute.

Step 4: Combining the Saag and Paneer

1. Pour the spinach puree into the pan and stir well.
2. Add water as needed to adjust the consistency.
3. Let it simmer for 5 minutes, then add garam masala and cream.
4. Gently mix in the sautéed paneer cubes and cook for another 2 minutes.

Step 5: Garnishing and Serving

• Garnish with fresh cream or butter for a rich finish.
• Serve hot with naan, roti, or jeera rice.

(FAQ's) 

1. Can I use frozen spinach?

Yes! Thaw it first, squeeze out excess water, and blend.

2. How do I make it vegan?

Replace paneer with tofu and use coconut milk instead of cream.

3. Why is my saag paneer not bright green?

Make sure to blanch the spinach and immediately transfer it to ice water to lock in the vibrant color.

4. Can I make it ahead of time?

Yes! Store in the fridge for 2-3 days and reheat before serving.

A Dish That’s Love at First Bite

There’s something magical about the combination of succulent prawns, aromatic spices, and a rich, flavorful masala. One bite, and you’re transported straight to the coastal kitchens of India, where seafood is cooked with passion and tradition.

Spicy Prawn Masala is one of those dishes that warms the soul and sets your taste buds on fire (in the best way possible!). It’s a bold and vibrant dish where juicy prawns soak up a luscious, spicy gravy, made with onions, tomatoes, and an irresistible blend of Indian spices.

Whether you’re a seafood lover or just looking to spice up your dinner menu, this dish is a must-try! Serve it with steamed rice, roti, or paratha, and watch it disappear in minutes!

Why You’ll Love This Recipe

✔ Packed with flavor – A mix of spices, onions, and tomatoes create a rich, bold masala.
✔ Quick & easy – Ready in just 30 minutes, making it perfect for weeknight dinners.
✔ Juicy & tender prawns – No overcooked, rubbery prawns here—just perfectly cooked seafood!
✔ Versatile – Serve it with rice, roti, or dosa for an unforgettable meal.

Ingredients You’ll Need

For the Masala:

🦐 250g prawns (cleaned & deveined) – The star of the dish!
🧅 2 onions (finely chopped) – Forms the flavorful base.
🍅 2 tomatoes (pureed or finely chopped) – Adds richness and tang.
🧄 1 tbsp ginger-garlic paste – Essential for deep, aromatic flavors.
🌿 1-2 green chilies (slit) – For extra spice!
🌿 1 tsp mustard seeds – Traditional coastal touch.

For the Spice Mix:

🌶️ 1 tsp red chili powder – Adjust to your spice level.
🥄 ½ tsp turmeric powder – Adds color and depth.
🍛 1 tsp coriander powder – Balances flavors beautifully.
🧂 Salt (to taste) – Brings everything together.
🥄 ½ tsp garam masala – The final flavor boost!
🌿 Fresh coriander leaves (for garnish) – Because freshness matters.

Step-By-Step Recipe

Step 1: Prep the Prawns

🦐 Clean and devein prawns.
🧂 Marinate with turmeric, salt, and a little chili powder for 10 minutes.

Step 2: Sauté the Aromatics

🔥 Heat oil in a pan and add mustard seeds.
🧅 Add chopped onions and cook until golden brown.
🧄 Stir in ginger-garlic paste and sauté until fragrant.

Step 3: Make the Masala

🍅 Add tomatoes and cook until soft and mushy.
🌶️ Add red chili powder, coriander powder, salt, and garam masala.
🔥 Cook until oil separates from the masala (this is key for rich flavor!).

Step 4: Cook the Prawns

🦐 Add the marinated prawns and mix well.
🔥 Cook for 5-7 minutes on medium heat until prawns turn pink and tender.
🌿 Garnish with fresh coriander leaves.

Step 5: Serve & Enjoy!

🍛 Serve hot with steamed rice, roti, or dosa. Enjoy the burst of flavors in every bite!

Pro Tips for the Best Prawn Masala

💡 Don't overcook prawns – They cook quickly; overcooking makes them rubbery.
💡 Use fresh prawns – Fresher prawns give better flavor and texture.
💡 Let the masala cook properly – Always cook until oil separates for deep flavors.
💡 For extra heat, add more green chilies or a dash of pepper.

What to Serve with Spicy Prawn Masala?

✅ Steamed rice – Classic combo, lets the flavors shine.
✅ Jeera rice or ghee rice – A fragrant, rich pairing.
✅ Roti or paratha – Soaks up the masala beautifully.
✅ Neer dosa – A soft, spongy South Indian delight!

Healthier Alternatives

🌿 Use less oil – Cut down on oil but still get great flavor.
🥦 Add veggies – Try bell peppers, spinach, or mushrooms for extra nutrition.
🍋 Use coconut milk – For a milder, creamier gravy.

This Spicy Prawn Masala is sure to be a hit at your dinner table! Let me know how it turns out for you. 😍🍛

(FAQ's) 

1. How do I prevent prawns from becoming rubbery?

Cook prawns on medium heat for 5-7 minutes max. Overcooking makes them tough and chewy.

2. Can I use frozen prawns?

Yes! Just thaw properly and drain excess water before cooking.

3. Can I make this dish less spicy?

Absolutely! Reduce the red chili powder and skip the green chilies.

4. What oil is best for cooking prawn masala?

Coconut oil adds authentic coastal flavors, but regular vegetable oil works too.

5. Can I add coconut milk to this dish?

Yes! Coconut milk gives a creamy, mildly spiced gravy, perfect for rice.

6. How long can I store prawn masala?

Store in the fridge for 1-2 days. Reheat on low heat before serving.

7. What can I use instead of prawns?

You can substitute with fish, chicken, or even paneer/tofu for a vegetarian version!