Saag paneer in a bowl

Saag paneer

Name: Saag paneer
Total time: 30 min
Yield: 4 as a side
Cuisine: Indian
Ingredients: 1 tbsp coconut oil or ghee; 450g paneer cut into cubes; 1 onion finely chopped; 1 green chilli finely chopped; 1 tsp cumin seeds; 1 tsp ground turmeric; 2 tbsp garlic and ginger paste; 500g baby spinach; plum tomato chopped; 1 tsp garam masala; ½ lemon juiced; 75ml single cream

Adam Bush

Save recipe

4 as a side

Easy

Total time: 30 mins

A star rating of 5 out of 5.12 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This easy saag paneer, featuring golden cubes of cheese spiced with cumin and chilli, will go down a treat on curry night and only takes 30 minutes to prepare

Gluten free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this recipe for saag paneer, then check out our paneer curry, saag aloo and palak paneer, plus discover more paneer recipes and Indian vegetarian recipes. Also read our guide on what is paneer for advice on buying this ingredient from supermarkets or online.

Ingredients

Nutrition

1 tbsp coconut oil or ghee
450g paneer

cut into cubes
1 onion

finely chopped
1 green chilli

finely chopped
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp garlic and ginger paste
500g baby spinach
plum tomato

chopped
1 tsp garam masala
½ lemon

juiced
75ml single cream

Nutrition: per serving

kcal492
fat35.4g
saturates22.2g
carbs7g
sugars4.9g
fibre2.6g
protein35.2g
salt0.3g

Method

step 1

Heat the oil or ghee in a frying pan over a medium-high heat and add the paneer. Cook for 4-5 minutes or until golden all over, then scoop out of the pan.
step 2

Add the onion and chilli to the pan, along with the cumin seeds and turmeric, and cook gently for 5 minutes until beginning to soften. Then add the garlic and ginger paste and cook for another minute.
step 3

Put the baby spinach into a large colander and pour over a kettle of just-boiled water, then tip into the frying pan along with the chopped plum tomato. Wilt for a few minutes before adding 1 tsp of garam masala, the cooked paneer, the juice of a lemon and 75ml of single cream. Season and bubble for a few minutes before serving.

Check out more of our best paneer recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.12 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue