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Chetna Makan’s saag paneer curry

Name: Chetna Makan’s saag paneer curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 500g young leaf spinach; 1 green chilli, deseeded and roughly chopped; 300ml freshly boiled water; 1 tbsp sunflower oil; 1 tsp cumin seeds; 2 garlic cloves, finely chopped; 500g paneer, cut into small cubes; 1 tsp kashmiri chilli powder (or mild chilli powder), plus extra; 2 tbsp double cream; 1 tbsp lemon juice, plus lemon wedges to serve

By: Chetna Makan

Published: 13 Jul 18
Updated: 12 Mar 25

Chetna Makan’s saag paneer curry recipe, made with spinach and the Indian cheese, uses just a few ingredients and is quick and easy to make.

If you like the paneer idea, Chetna’s also created a fab paneer and pea samosa recipe for us.

Easy
February 2016

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 30 min

Chetna Makan’s saag paneer curry recipe, made with spinach and the Indian cheese, uses just a few ingredients and is quick and easy to make.

If you like the paneer idea, Chetna’s also created a fab paneer and pea samosa recipe for us.

Vegetarian

Nutrition: per serving

Calories: 327kcals
Fat: 18.2g (9.4g saturated)
Protein: 31.8g
Carbohydrates: 7g (6.5g sugars)
Fibre: 3.9g
Salt: 2.4g

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Ingredients

500g young leaf spinach
1 green chilli, deseeded and roughly chopped
300ml freshly boiled water
1 tbsp sunflower oil
1 tsp cumin seeds
2 garlic cloves, finely chopped
500g paneer, cut into small cubes
1 tsp kashmiri chilli powder (or mild chilli powder), plus extra
2 tbsp double cream
1 tbsp lemon juice, plus lemon wedges to serve

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Method

Put the spinach in a lidded saucepan with the chopped chilli and pour over the 300ml boiled water. Cover and cook on a medium heat for 10 minutes. Remove from the heat and leave to cool in the pan for 5 minutes, then whizz to a purée in a mini food processor or blender.
Heat the oil in a large lidded pan over a medium heat. Add the cumin seeds and, once they sizzle, add the garlic, then cook for 1 minute. Add the spinach purée, bring to the boil, then cover and cook for 15 minutes.
Add the paneer, a good pinch of sea salt and chilli powder to the pan, then cover and cook for 5-7 minutes. Stir in the cream and cook for 2 minutes, then add the lemon juice. Mix well, sprinkle over more chilli powder and serve with lemon wedges.