Saag paneer (spinach cooked with Indian cheese)

This is my son’s all-time favourite spinach dish.

PREP TIME 20 minutes

COOK TIME 40 minutes



  • 500g washed spinach
  • 225g paneer cut into 1 inch pieces
  • 1 large onion finely chopped
  • 1.tsp grated ginger
  • 1tsp crushed garlic
  • 1 tbs green chilli paste
  • 3 tomatoes chopped
  • 2 tbs double cream
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 50ml oil (rapeseed is best)


  • Heat the oil in a large wok or frying pan and fry the cubes of paneer until they are golden brown
  • Remove the paneer from the pan using a slotted spoon, and leave to drain on some kitchen paper
  • In the remaining oil, add the cumin seeds and let them splutter for a few seconds before adding the onions
  • Fry until they are golden brown, then add the ginger, garlic and green chilli

Fry for a few minutes then add the tomatoes, salt, turmeric, ground cumin and coriander.

Let the tomatoes sizzle for a few minutes before adding the spinach. Let the spinach wilt, then cover and cook for about 10 minutes.

Let the spinach cool for a while, then blitz using a hand blender or food processor.

Add the cooked paneer to the pan and warm the dish through before tucking in with a nice roti!

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