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Classic Saag Paneer

Delicious Vegetarian  Saag Paneer dish with creamy spinach sauce and golden paneer cheese, garnished with fresh coriander leaves, served alongside rice or naan.
Saag Paneer

Indulge in the flavours of India with this delectable Saag Paneer, a traditional North Indian dish that combines fresh spinach and tender paneer in a rich, aromatic sauce. Enhanced with ghee for an authentic touch and offering vegan alternatives, this recipe is perfect for anyone who wants to experience Indian cuisine. With its delightful combination of spices and a velvety texture, this dish is sure to impress both family and friends.



Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes



- 500g fresh spinach leaves, washed and roughly chopped

- 200g paneer cheese, cubed (use firm tofu for a vegan alternative)

- 2 tablespoons oil or ghee (use vegetable oil for a vegan option)

- 1 medium onion, finely chopped

- 2 garlic cloves, minced

- 1 tablespoon grated ginger

- 1 green chilli, finely chopped (optional)

- 1 teaspoon cumin seeds

- 1 teaspoon ground coriander

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon garam masala

- 1/2 teaspoon red chilli powder (optional)

- 1/2 cup tomato purée

- Salt, to taste

- 1/4 cup heavy cream (use coconut cream for a vegan alternative)

- Fresh coriander leaves, for garnish



1. In a large pot, bring water to a boil and blanch the spinach leaves for 1-2 minutes. Drain, run under cold water to stop the cooking process, and set aside.

2. In a blender, purée the blanched spinach until smooth. Set aside.

3. Heat oil or ghee in a large skillet over medium heat. Fry paneer cubes (or tofu) until golden on all sides, then remove from the skillet and set aside.

4. In the same skillet, add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown.

5. Add minced garlic, grated ginger, and chopped green chilli (if using). Sauté for another minute.

6. Stir in ground coriander, ground turmeric, garam masala, and red chilli powder (if using). Cook for about 1 minute until fragrant.

7. Add tomato purée and salt, then cook for 5 minutes, stirring occasionally.

8. Mix in the spinach purée and cook for another 5 minutes.

9. Add the heavy cream (or coconut cream) and cooked paneer cubes (or tofu), and simmer for 3-4 minutes. Adjust salt if needed.

To serve:

Garnish with fresh coriander leaves and serve with rice or naan.


Additional Tips:

Serve with basmati rice or naan for an authentic Indian experience.

Adjust the spice level to your preference by using fewer or more chillies.


Allergy information / alternatives:

This recipe contains dairy (paneer and heavy cream) but can be made vegan by using firm tofu and coconut cream as alternatives.


Nutritional Information (per serving):

Calories: 340 kcal

Protein: 13g (11g for the vegan version)

Carbohydrates: 12g

Fiber: 4g

Sugar: 4g

Fat: 26g (23g for the vegan version)

Saturated Fat: 13g (10g for the vegan version)

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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