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  • Writer's pictureDavid

Paneer Saag

A tasty vegetarian curry

A colourful vegetarian curry - make it as hot or as not as you like by adding or subtracting chillies












paneer cheese

flaked almonds


Watch the video


  • Wash the spinach and steam it in a covered pan. If you've bought pre-washed spinach (???), just pop it in the pan with a small amount of water

  • When it's wilted, squeeze the liquid from it and leave it to cool

  • Finely chop the garlic, onion, ginger and chillies

  • Blitz them to a paste

  • Heat a tablespoon or so of oil in a frying pan

  • Fry the paste for about 5 minutes

  • Add about 150ml of yoghurt, the nutmeg, cumin and some salt

  • Stir it through and add about 250ml of hot water

  • Gently cook it down for 15-20 minutes until you get a thick paste (again)

  • Pop it back in the jug, add the spinach and blitz... to a smooth paste

  • The paste section above can be done the day before, or even earlier and frozen into batches if you make a lot of it

  • Heat oil in the pan and add the latest iteration of your paste

  • Add the paneer and cream and stir through

  • After about 5 minutes, add some flaked almonds - these are not necessary, but I do like the texture the add

  • Another few minutes and it's done. Serve with rice or roti/naan/flatbreads

#lockdownrecipes #lockdowncooking #saag #indan #sikh #vegetarian

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