Entree: United Kingdom – British Indian Cuisine – साग पनीर ➤ Saag Paneer (Spinach and Indian cottage cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 14 oz (400 g) paneer, cut into 3/4–1-inch (2–2.5 cm) cubes
- 1 lb (454 g) fresh spinach, washed and stems trimmed
- 2 oz (57 g) mustard greens or Swiss chard (optional), chopped
- 3 tbsp (45 ml) ghee or neutral oil
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small green chili, finely chopped (adjust to taste)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) Kashmiri or mild chili powder (adjust to taste)
- 1/2 cup (120 ml) water or light vegetable stock
- 1/4 cup (60 ml) heavy cream or 1/2 cup (120 g) plain yogurt (optional for creaminess)
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) kosher salt, or to taste
- 2 tbsp (30 ml) oil or ghee for shallow-frying the paneer

Instructions

1. Bring a large pot of water to a boil. Add spinach (and mustard greens if using) and blanch 1–2 minutes until wilted and bright green. Drain and transfer immediately to ice water to stop cooking. Squeeze out excess water and roughly chop, then puree coarsely in a blender with 1/4 cup (60 ml) water; set aside.
2. Heat 2 tbsp (30 ml) oil or ghee in a wide skillet over medium-high heat. Add paneer cubes and shallow-fry until golden on all sides, about 2–3 minutes per side. Remove to paper towels and set aside.
3. In the same pan, heat 3 tbsp (45 ml) ghee or oil over medium heat. Add cumin seeds and let them sizzle 20–30 seconds, then add chopped onion and cook until soft and golden, about 6–8 minutes.
4. Add garlic, ginger, and green chili. Sauté 1–2 minutes until fragrant. Stir in ground coriander, turmeric, chili powder, and a pinch of salt; cook 30–60 seconds to bloom the spices.
5. Pour in the spinach puree, add 1/2 cup (120 ml) water or stock, and bring to a gentle simmer. Cook 4–6 minutes, stirring, until the mixture thickens slightly. Adjust seasoning.
6. If using, stir in cream or whisked yogurt off heat (to avoid curdling). Add garam masala and crushed kasuri methi, then taste and add lemon juice and more salt as needed.
7. Fold the fried paneer into the saag and simmer 2–3 minutes so the paneer warms through and absorbs flavor. If the saag is too thick, thin with a splash of water.
8. Serve hot, garnished with a drizzle of cream or a small knob of butter if desired.