Saag Paneer {Spinach Curry}

A delicious, easy saag paneer recipe after the Indian restaurant favourite. Creamy paneer is simmered in a spiced spinach curry. Healthy and satisfying.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Indian
Author: Jennifer Pallian BSc, RD

Ingredients

  • 16 oz frozen spinach
  • 1 cup boiling water
  • 4 tbsp ghee or butter
  • 1 medium onion chopped
  • 1 inch piece of ginger finely minced or grated
  • 2 cloves garlic minced
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp fenugreek powder or curry powder
  • 3 tbsp cream or yogurt
  • 2 tsp fresh lemon juice
  • 1 tsp salt or more, to taste
  • 12 oz paneer or drained ricotta in 1/2 inch cubes

Instructions

  • Place frozen spinach in a blender or food processor, drizzling it with the boiling water as you go so it wilts and you can fit it all in. Process until very finely chopped, but not pureed. Set aside.
  • Heat ghee or butter in a large pot over medium heat. Add chopped onion and cook, stirring often, until very soft and golden - 20-25 minutes. Reduce the heat if onions are browning - low and slow is the goal.
  • Add the ginger and garlic and cook until fragrant, about 1 minute. Add the turmeric, cumin and fenugreek powder and cook 1 minute more. Stir in the spinach, bring to a simmer, then add cream or yogurt, lemon juice and salt to taste. Gently stir in paneer and heat through.
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