saag

The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens &amp; spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.

The Ultimate Saag Paneer

mustard greens (washed, roots trimmed)

spinach leaves (washed)

onions

garlic (peeled)

ginger

baking soda

tbsp fine cornmeal

g butter

tsp salt

tsp garam masala

ml single cream

450 g shop-bought

tsp oil

butter

black cardamom (whole)

onion (finely sliced)

green chillies (chopped)

garlic (finely sliced)

Red onions (finely sliced)

chillies

Paratha (makki ki roti

In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).

While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.

Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.

Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.

This nutritious vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices for a quick and easy dinner.

Fenugreek and garlic spinach curry

sunflower oil

tsp fenugreek seeds (see tips)

½ tsp asafoetida (see know-how)

garlic cloves,

washed,

onions,

tsp turmeric

tsp coriander

tsp cumin

1½ tsp medium red chilli powder

Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).

Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.

Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately. This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

Saag paneer is traditionally made with cubes of paneer cooked in a sauce made of green leafy veggies.  A delicious, comforting, vegetarian curry that is better than the restaurant version!

Saag Paneer Recipe

Paneer

fresh spinach leaves spinach

tomato (chopped)

fresh ginger (finely chopped)

green chili (finely chopped)

garlic (finely chopped)

bay leaves

cumin

Ghee

red onions (chopped)

Turmeric

Garam masala

Salt

Start by browning the paneer. Heat a pan on the stovetop. Add a little ghee or vegetable oil and once hot, add the cubes of paneer. Let the paneer brown gently on one side, then and flip on each side to brown evenly. Once the paneer cubes are evenly browned, keep aside for later.

In the Instant Pot, add the ghee, and hit Sauté. Once hot, add the bay leaves and the whole cumin. Once the whole spices start turning aromatic (after 1 minute), add the chopped onions, ginger, garlic and green chilli.

Sauté for 3-4 minutes until onions start to turn translucent. Then add the chopped tomato, turmeric, garam masala. Sauté for a few minutes until the tomatoes start to soften. If they stick to the bottom of the pot, add a tablespoon of water and deglaze the pot. Any residue stuck to the pot can trigger the ‘Burn’ notice.

Add the spinach leaves. Give it a mix and put on the lid of the IP. Hit ‘Pressure Cook’ or ‘Manual’ mode and set the time for 1 minute. Once the cooking cycle is completed, immediately release pressure and open the lid of the Instant Pot (Quick Release).

D2i0card the bay leaves. Using a stick blender (hand blender), blend the cooked ingredients up to form the sauce. Tip: add 3-4 ice cubes at this stage to quickly bring down the temperature of the sauce. This helps in retaining the green color of the spinach.

Add the sautéed paneer, add the salt and hit ‘Saute’. Let the paneer simmer in the sauce for 3-4 minutes. Once cooked, garnish with cream and serve with naan or rice.

Deliciously creamy, saag paneer is an Indian classic that I just love, and learning to make paneer from scratch at home is super-satisfying. It's easier than you might think, too – give it a go!

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The Ultimate Saag Paneer

Fenugreek and garlic spinach curry

Saag Paneer Recipe

Saag paneer

Top 4 saag recipes from across the web

The most viewed saag recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Saag Paneer

Fenugreek and garlic spinach curry

Saag Paneer Recipe

Saag paneer

The most viewed saag recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine