A dish serving saag paneer

Saag paneer

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(4 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 6

An Indian dish with plenty of flavour, saag paneer is a well-loved vegetarian side. It's rich in calcium and folate from the spinach and is gluten-free too

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal326
  • fat24g
  • saturates15g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein22g
  • salt0.2g
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Ingredients

  • 2 tbsp ghee
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp Kashmiri chilli powder
  • 450g paneer, cut into 3cm cubes
  • 500g spinach, mature fresh or frozen
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves
  • thumb-sized piece of ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green chilli, roughly chopped, (include seeds for extra spice)
  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • ½ lemon, juiced, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.

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Comments, questions and tips

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jaynejaynejayne
10th Oct, 2017
5.05
Very nice vegetarian recipe. I added mushroom and capsicum too. Would add more spices next time and add a tad bit more salt at the end. But will add this to my list of recipes.
patriciaf
5th Sep, 2017
5.05
Fantastic dish. Made this for an Indian meal at the weekend along with the other dishes in the August Good Food Mag and it was a great success. I was unable to get Paneer living in the country so substituted with Halloumi and our vegetarian guest was very impressed. Enjoyed by veggies and meat eaters alike.
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