Saag Paneer

Saag Paneer


Saag Paneer – Spinach with Paneer Cheese and Indian spices. I love this rich, creamy and classic vegetarian dish from India, delicious as a main course or a side dish to a meaty curry such as Homemade Murgh Makhani (Butter Chicken). Paneer cheese is similar to Halloumi but is softer and less ‘squeeky’. It’s plainness soaks up all the Indian spices amazingly in this dish and matches very well with the earthy spinach. In India, this dish is made with a variety of greens but spinach is probably the easiest variation to make in the U.K – try and get whole leaf spinach rather than the baby variety for the best flavour. Frozen, chopped spinach works very well.

Saag Paneer Recipe
Serves 2 as a main or 4 as a side
Difficulty Level: Rookie

  • 500g frozen spinach, defrosted in the microwave for 1 minute or so.
  • Pack of Paneer
  • Teaspoon of cumin seeds
  • 1 small white onion, finely chopped
  • 3 garlic cloves, finely sliced
  • 2cm piece of ginger, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 1 tablespoon turmeric
  • 1 heaped teaspoon garam masala
  • 75ml single cream
  • Salt and pepper
  • Olive oil or ghee
  • Tablespoon of fenugreek leaves, finely chopped
  • Coriander leaves, to serve
  1. Heat a large frying pan over a medium high heat and drizzle with oil or a tablespoon of ghee. Allow to warm.
  2. Cut the Paneer cheese into bite sized cubes. Fry in the hot oil with a teaspoon of cumin seeds, until golden brown all over. Remove and set aside.
  3. Add a little drizzle more of oil and fry the chopped onion, garlic, ginger and chilli (if using) until soft. Don’t allow to colour.
  4. Fry off the turmeric and garam masala for a minute more.
  5. Tip in the defrosted spinach. Fry for around 5 minutes, until the water from the spinach has evaporated. Keep the pan contents moving.
  6. Put the fried Paneer back into the pan along with the single cream, fenugreek and some salt and pepper. Bubble for a minute or so, until it reaches your desired thickness. Sprinkle with coriander.
  7. Serve with breads, rice or as a side to other curries.

If you make my Saag Paneer or another recipe, share your creation with my on Instagram using #documentingmydinner

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