Saag Paneer

Spiced spinach leaves and paneer cheese combine in this classic Indian dish that really brings seasonal spinach in to its own. Paneer cheese is really very simple to make and hugely satisfying if you’ve never had a go at making cheese before so check out some online tutorials if you fancy making your own.



Ingredients (Serves 4 as a side or 2 as a main):


500g fresh spinach, blanched in boiling water for 10 seconds then chilled, squeezed dry and chopped

2 tbsp ghee
150g paneer, cubed
1 small onion, very thinly sliced (a mandolin is helpful)
4 fat garlic cloves, very thinly sliced
4cm ginger, grated
1 fresh small green chilli, deseeded and thinly sliced
1 tsp garam masala
½ tsp turmeric
½ tsp salt

200ml fresh yoghurt (optional)



Prepare all the ingredients ready to cook as once you start things move pretty fast.

Start by heating the ghee to medium-high heat in a wok and frying the cubes of paneer in batches until golden. Remove and put to one side on kitchen roll while cooking the rest of the dish.

Keeping the heat fairly high add the onions, garlic, ginger, chillies and spices. Fry for a few minutes until the onions are soft and starting to catch. A little bit of browning helps so don’t worry about cooking too fast. When turning golden add the spinach, fry for a further minute or two, then the paneer and mix through until all is hot.

If you like your saag paneer with a creamy finish add the yoghurt at this point but if you prefer you can serve it up dry as it is. Either way is tasty!