Saag paneer curry

Saag paneer curry
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.Œ
  3. 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.

delicious. tips

  1. Once cooled, this will keep in an airtight container in the fridge for 3-4 days. Reheat until piping hot before serving.

Recipe By

Find out more about Chetna Makan.

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