Saag Paneer (Spinach and Cheese Curry) with Garlic and Ginger

A creamy and flavorful spinach and cheese curry, infused with aromatic spices, garlic, and ginger. A classic vegetarian Indian dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.01/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian•Asian

Main Ingredient:

Vegetarian

Mood:

Comfort Food

Ingredients

Servings

250gPaneer(Cut into 1-inch cubes. You can pan-fry or bake the paneer for a firmer texture if desired. Pan frying will make it golden brown.)

£2.75

500gSpinach(Fresh spinach, roughly chopped)

£1.70

1mediumOnion(Finely chopped)

£0.30

2mediumTomato(Finely chopped)

£0.60

4clovesGarlic(Minced)

£0.20

1inchGinger(Grated)

£0.35

1Green chilies(Finely chopped, adjust to your spice preference)

£0.25

2tablespoonsGhee or Oil(Ghee adds a richer flavor)

£0.20

1teaspoonCumin seeds

£0.10

0.5teaspoonTurmeric powder

£0.05

1teaspoonGaram masala

£0.15

1teaspoonCoriander powder

£0.10

0.5cupHeavy cream(Optional, for extra creaminess. Can use coconut cream for a vegan alternative.)

£0.75

To tasteSalt

£0.05

0.5cupWater(Add as needed to adjust consistency)

For garnishFresh cilantro(Chopped)

£0.50

Total Cost

£8.05

£2.01 per serving

Instructions

1.
Blanch the spinach: Bring a pot of water to a boil. Add the spinach and blanch for 2-3 minutes, until wilted. Drain immediately and rinse with cold water to stop the cooking process. Squeeze out excess water and set aside.
2.
Puree the spinach: In a blender or using an immersion blender, puree the blanched spinach until smooth. Set aside.
3.
Sauté aromatics: Heat ghee or oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until golden brown.
4.
Add ginger, garlic, and chilies: Add minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for another minute until fragrant.
5.
Cook the tomatoes: Add the chopped tomatoes and cook until softened and the oil starts to separate from the mixture, about 5-7 minutes.
6.
Add spices: Stir in turmeric powder, coriander powder, and garam masala. Cook for 1 minute, stirring constantly, to prevent burning.
7.
Add spinach puree: Pour in the spinach puree and water. Stir well to combine.
8.
Simmer: Bring the curry to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
9.
Add paneer: Gently add the paneer cubes to the curry. Simmer for another 5 minutes to heat through.
10.
Add cream (optional): Stir in the heavy cream (if using) and season with salt to taste. Cook for another 2 minutes.
11.
Garnish and serve: Garnish with fresh cilantro. Serve hot with rice, naan, or roti.

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My Notes

Nutrition Information

Nutrition per serving (285g)

495 kcal / 2071 kJ

Carbs

16g

6% of RDA

Fat

38g

54% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a smoky flavor, you can grill or pan-fry the paneer before adding it to the curry.

Adjust the amount of green chilies to your preferred spice level.

If the curry is too thick, add more water to reach your desired consistency.

For a richer flavor, use full-fat cream or coconut cream.

For a vegan version, substitute paneer with tofu, and heavy cream with coconut cream or cashew cream.

Ensure to squeeze as much water as possible out of the spinach after blanching to avoid a watery curry.

Cooking Equipment

Large Pot or Dutch Oven

Blender or Immersion Blender

Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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