Saag paneer
Serves 6·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| 2 | tbsp | ghee, or cooking oil |
| 1 | tsp | turmeric |
| 1 | tsp | chilli powder or Kashmiri chilli powder |
| 450 | g | paneer(cut into 3cm cubes) |
| 500 | g | spinach(mature fresh or frozen) |
| 1 | large | onion(finely chopped) |
| 3 | garlic cloves | |
| 1 | thumb-sized piece of ginger | |
| 1 | green chilli(roughly chopped, include seeds for extra spice) | |
| 1 | tsp | garam masala |
| 1/2 | lemon(juiced, to serve) |
Method
1.Melt the ghee, whisk in with the turmeric and chilli powder, then add the cubed paneer and toss well. Set aside. If using frozen spinach, microwave for 3-5 mins, then place in a sieve and squeeze out most of the water. If using fresh spinach, place in a colander, pour over boiling water, drain and cool, then put in a tea towel and squeeze out most of the water. Roughly chop.
2.Blitz the onion with the garlic, ginger and green chilli. Cook the paneer in a large non-stick frying pan over medium heat for around 8 mins, tossing the pan so they become golden all over. Remove and set aside on a plate, leaving spices behind in the pan. Tip the onion mix into the pan, add a pinch of salt and turn the heat down. Fry until caramel coloured, around 10 mins, adding a splash of water if it looks a little dry. Add the garam masala, stir to coat the onion mix, fry for 2 mins.
3.Add the spinach and cook for a further 2-3 mins, adding 100ml water to release all the flavours from the bottom of the pan. Season to taste. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.
Recipe Notes
AI · may be inaccurate
Substitutions
- ghee → cooking oil (alternative fat)
Comments
Sign in to leave a comment.