Saag Paneer (Spinach Curry)

A much loved Indian classic that is not only wholesome, vibrant and jam-packed full of flavour but is bursting with nutrients and delightful texture. We love serving this with parathas, chapatis or Basmati rice. If you have time to marinade your Paneer overnight, it will really add to the flavour. šŸ‘‹ If using frozen spinach, allow extra time for it to defrost.

Method

Based on 4 servings, adjust as needed.

Step 1

Use fork to make a few holes in the paneer then cut into 2cm dice. Place in a bowl and add half of the ground turmeric and half of the chilli powder. Season well with salt and leave to marinade for as long as you can (5 minutes is fine, but overnight is better).

Step 2

Chop the fresh spinach roughly. If using frozen spinach allow it to defrost thoroughly in a colander before using, once defrosted, drain well and squeeze out most of the water.

Step 3

When ready to cook, pour two-thirds of the oil into a frying pan and set over a medium heat. Add the marinated paneer and fry until golden on all sides. This will take 5-6 minutes. Remove from the pan and set aside, wipe the pan out with kitchen roll.

Step 4

Heat the remaining oil in the frying pan you used to fry the paneer. Add the cumin seeds and black mustard seeds, and fry for 30 seconds before adding the remaining chilli powder and turmeric, the ground coriander and the garlic and ginger paste. Lower the heat and stir to stop the garlic from burning and turning bitter. Cook for 1 minute.

Step 5

Add the chopped spinach to the spices along with a splash of water to create some steam and allow to wilt (or heat through if using frozen) for 3 minutes. Now add the double cream and bring to a simmer. Stir through the fried paneer and heat through for a further 3 minutes. Season with a little more salt and lemon juice to taste.

Step 6

Keep warm while you fry your parathas according to the packet instructions. Serve immediately with the yoghurt on the side (if using) and enjoy!

  • Ingredients
  • Based on 4 servings
  • 2 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g
  • 450g Paneer, diced into 2cm dice 2x Desi Paneer Full Fat Cheese 226g
  • 520g Chopped Spinach, fresh (can also use frozen) 2x Sainsbury's Young Spinach 260g
  • 4 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L
  • 2 tsp Turmeric 1x Sainsbury's Turmeric 48g
  • 1.5 tbsp Garlic and Ginger Puree 1x KTC Minced Garlic & Ginger Paste 210g
  • 4 tbsp Greek Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g
  • 0.5 Lemon, juice 1x Sainsbury's Lemons
  • 5 Garlic Paratha 1x Shana Garlic Paratha 400g
  • 2 tsp Cumin Seeds 1x Sainsbury's Cumin Seed 38g
  • 150g Double Cream 1x Sainsbury's British Double Cream 150ml
  • 2 tsp Chilli Powder 1x Sainsbury's Mild Chilli Powder 44g
  • 1 tsp Black Mustard Seeds 1x Fudco Brown Mustard Seeds 100g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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