Saag Paneer (Indian Creamed Spinach and Cheese)

Any excuse to add more green vegetables to your diet. Vibrant spinach with creamy paneer cheese cubes served with soft and crispy roti paratha or fluffy basmati rice. The original dish from Punjab, India, uses cream so we've thrown in cashew nuts instead to make it even healthier. 

The wonderful array of spices used in saag paneer means you get a whole load of health benefits from this too. Cumin is linked to improve respiratory disorders while fenugreek seeds reduces inflammation and improves cholesterol levels.

Naturally gluten free and vegetarian 
Ingredients:
  • 2 medium red onions, sliced
  • 5 green chillis, halved and deseeded
  • 80g cashew nuts
  • 240ml boiling water
  • 200g paneer, 1 inch cubes
  • 2 tbs vegetable oil
  • 1 garlic clove, finely diced
  • 1 inch ginger, sliced
  • 1 dried red chilli (optional)
  • 1 tomato, diced
  • 1/4 tsp sea salt1 tsp fenugreek seeds (also known as methi seeds)
  • 1/2 tsp cumin seeds
  • 1 tsp garam masala
  • 350g spinach, leaves intact and stalks chopped
  • 1.25l boiling water
What to do:
  1. Place 1/2 red onion, green chillis, cashew nuts, 240ml water into a pot and cook on a low heat for 15 minutes
  2. After 15 minutes, take it off the heat and allow to cool
  3. Pre-heat a large frying pan with 1 tbs vegetable oil
  4. Lightly fry the paneer cubes until golden brown then set aside on a plate and leave the frying pan as it is (leave this step out if you don't want to brown the paneer)
  5. Place spinach into a large pot with 1.25l boiling water and cook on a medium heat for 3 minutes
  6. After 3 minutes, carefully strain the spinach in a colander and rinse under cold tap water 
  7. Blend the onion mixture until it resembles a paste and pour into a bowl
  8. Blend the spinach for about 30 seconds
  9. Heat the frying pan. When it's hot enough, add ginger, chilli pepper and garlic. Stir for about 30 seconds
  10. Add the tomato and use the back of the spatula to flatten the tomato. Cook for 2 minutes Then add the onion paste and stir continuously for 2 minutes
  11. Add the spinach puree and let it come to a boil then add salt, fenugreek seeds, cumin and 1/2 tsp garam masala. Mix well
  12. Add the paneer cubes and mix thoroughly for 1 minute
  13. Mix in the remaining garam masala then remove from the stove
  14. Serve with roti or basmati rice
Sourcing Specialist

Serena

Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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