Simple and delicious… You’ve got to try this saag paneer recipe!
Saag paneer is such an amazing curry! I just love it.
This is also one of my favourite saag paneer recipes. You could just add the paneer raw but in this saag paneer you marinate the cheese overnight and then fry it.
This takes the saag paneer to a whole new level.
Which spinach should I use, fresh or frozen?
I am a big fan of frozen spinach. It is washed, cooked and then flash frozen to keep all the goodness in.
You could also use fresh spinach but many studies say that the frozen stuff is actually better for you. No chance of sandy spinach when you use frozen spinach! Go for frozen.
This saag paneer recipe is quick and easy to make. There are still some things you can do to make it even easier on yourself.
The paneer and be marinated and then fried up to two days before making the curry.
Just cover it tightly and keep the fried paneer in the fridge. Then take it out of the fridge about a half hour before cooking to come to room temperature.
You can also cook (if using fresh spinach) and blend the spinach into a puree a couple of days before cooking the curry.
Make this saag paneer recipe your own…
I usually go light on the spices for this saag paneer because my family don’t like super hot curries.
Feel free to add more chilli powder to taste though.
I do when I’m cooking it for myself.
You might also like to stir in any leftover marinade. It’s tasty so why not?
If you like cooking by photographs, I have photographed each step for you below.
If you like this saag paneer recipe, you might like to try some of these too.
Go on… Give this delicious saag paneer a try.
- 250g (9oz) paneer cheese, cubed 5 tbsp rapeseed (canola) oil
- 800g (1lb 12oz) fresh baby spinach
- leaves, or 450g (1lb) frozen spinach
- 1 tsp cumin seeds
- 1 tsp red chilli powder (more or less to
- taste) (optional)
- 1 tsp ground turmeric
- 4 fat garlic cloves, finely chopped
- 2 tbsp plain yoghurt
- Salt, to taste
- 3 tbsp single (light) cream (optional)
- FOR THE PANEER MARINADE
- 1⁄2 tsp ground turmeric
- 1⁄2 tsp chilli powder
- 1⁄2 tsp salt
- 1 tsp rapeseed (canola) oil
- With a fork, make a few holes in each paneer cube and then mix well with the marinade ingredients. You can fry these immediately but the paneer does benefit from a longer marinating time.
- Fry the paneer in about 3 tablespoons of the oil in a frying pan set over a medium–high heat until nicely browned. Set aside while you cook the spinach.
- If using frozen spinach, there is no need to cook it. Pour 285ml (generous 1 cup) of water into a large saucepan and bring to the boil. Add the fresh spinach and simmer until the water has evaporated. Allow the spinach to cool, then blitz to a thick paste in a food processor. Set aside.
- Now heat the remaining oil in a large frying pan over a medium–high heat. When visibly hot, add the cumin seeds and stir them around in the oil for about 30 seconds, then add the chilli powder and turmeric.
- Stir in the garlic and fry until it turns a light golden brown. Be careful not to burn the garlic or it will turn bitter.
- Add the blended spinach to the pan and stir in the yoghurt, 1 tablespoon at a time. Stir in the fried paneer and heat through.
- Season with salt and serve immediately. I like to stir in about 3 tablespoons of single (light) cream to finish the dish off. This is optional but very nice.