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Saag paneer New-recipe-icon

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 326
  • Carbohydrates 4
  • Saturated Fat 15
  • Sugar 3
  • Protein 22
  • Fat 24
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 326
  • Carbohydrates 4
  • Saturated Fat 15
  • Sugar 3
  • Protein 22
  • Fat 24
  • Fibre 2
  • Salt 0.2

Ingredients

  • 2 tbsp ghee
  • 1 tsp turmeric
  • 1 tsp Kashmiri chilli powder
  • 450g paneer, cut into 3cm cubes
  • 500g spinach, mature fresh or frozen
  • 1 large onion, finely chopped
  • 3 garlic cloves
  • thumb-sized piece of ginger
  • 1 green chilli, roughly chopped, (include seeds for extra spice)
  • 1 tsp garam masala
  • ½ 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. Add the paneer and cook for 2-3 mins to heat through. Spoon into bowls and squeeze over a little lemon juice, to serve.