Saag Paneer with Kachumba Salad

This easy Saag Paneer is a simple, deeply satisfying curry that comes together in under an hour. The golden paneer, creamy spinach base, and fragrant spices make it a brilliant balance of protein and greens. Paired with cooling yoghurt, lemon wedges, and a fresh kachumba salad, it’s wholesome, vibrant, and perfect for a weeknight meal.

Yield 4

Author Sorrel's Kitchen

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Print

With ImageWithout Image

Saag Paneer

A vibrant, creamy Saag Paneer made with spinach, golden fried paneer, and warm spices, served with a fresh kachumba salad. A healthy, protein-rich vegetarian curry ready in under an hour.

Cook modePrevent screen from turning off

Ingredients

For the curry

• 500g baby spinach
• 3 tbsp ghee or coconut oil
• ½ tsp chilli powder
• 1½ tsp turmeric
• 300g paneer, cut into bite-sized pieces
• 3 garlic cloves
• 1 white onion, peeled and quartered
• 1 small green chilli, deseeded if preferred milder
• Thumb-sized piece of ginger, peeled and roughly chopped
• 1 tsp cumin seeds
• ½ tsp garam masala
• Juice of 1 lemon
• 100ml single cream

For the kachumba

• 1 red onion
• 2-inch piece of cucumber
• 1 tomato
• Small bunch of mint
• Small bunch of coriander
• ½ large green chilli, deseeded (optional)
• Juice of ½ lemon

To serve

• Nigella seeds
• Fresh coriander
• Lemon wedges
• Natural yoghurt
• Naan and basmati rice

Instructions

1. Make the kachumba first. Peel and finely slice the red onion into half moons. Halve the cucumber, scrape out the seeds with a teaspoon, then slice the cucumber and tomato into half moons. Finely chop the mint, coriander, and chilli if using. Combine everything in a bowl with the lemon juice and season to taste.
2. Wash the spinach and blanch it in salted boiling water for 2 minutes. Drain into a sieve, refresh with cold water, and squeeze out as much liquid as possible to keep the colour bright. Roughly chop and set aside.
3. Warm 2 tablespoons of ghee or coconut oil in a large frying pan over a medium heat. Add the chilli powder and turmeric and cook for 1 minute. Add the paneer and toss to coat. Fry for 5–10 minutes until crisp and golden, then remove to a plate.
4. Blitz the garlic, onion, green chilli, and ginger in a food processor to form a rough paste. Using the same pan, melt the remaining tablespoon of ghee or coconut oil over a medium heat. Add the cumin seeds and garam masala and cook for 2 minutes until fragrant. Stir in the onion mixture and cook for another 5 minutes to soften, stirring often.
5. Blitz the spinach briefly in the food processor. Add the lemon juice and cream to the pan and cook for 1 minute. Stir in the spinach and paneer with a splash of water. Warm through gently and season to taste.
6. Scatter with nigella seeds and coriander, and serve hot with rice, naan, lemon wedges, yoghurt, and the kachumba salad.

Nutrition Facts

Calories

420

Fat

32 g

Carbs

15 g

Protein

19 g

Sugar

6 g

Approximate values per serving

Similar Recipes

Thai Red Curry Chicken Thigh Bake

Wild Garlic Butter Beans with Spiced Lamb Meatballs

https://www.sorrelskitchen/blog/saag-paneer

All rights reserved for Sorrel's Kitchen

paneer, spinach, curry, saag, Indian, yoghurt, ghee, turmeric, cumin, garam masala, vegetarian curry, kachumba, mint, coriander

Mains, Vegetarian

Indian

Did you make this recipe?

Tag @sorrels_kitchen/ on Instagram and hashtag it #sorrelskitchen

Ingredients and sourcing tips

Paneer
Paneer’s texture is key here. Choose a firm, fresh variety so it browns well without breaking. Press gently with kitchen paper before frying to remove excess moisture.

Spinach
Baby spinach works best for a soft, silky texture. If using mature spinach, remove tougher stems before blanching. Blanching and refreshing locks in the bright green colour.

Spices
Use fresh, good-quality spices, especially garam masala, which loses its aroma quickly. Toasting the spices in ghee draws out deeper, nutty notes.

Ghee or coconut oil
Ghee gives a rich, authentic flavour, but coconut oil works well for a lighter, slightly sweet edge that complements the spinach.

Variations and dietary swaps

Dairy-free option
Swap the paneer for firm tofu or cubes of roasted sweet potato, and use vegan cream in place of dairy cream.

Add greens
A handful of kale or mustard greens can be blended in with the spinach for a more peppery, complex flavour.

Kitchen notes

Drain spinach well
After blanching, squeeze the spinach in the sieve thoroughly to prevent excess liquid watering down the curry.

Crisp the paneer properly
Use a non-stick or well-seasoned pan and don’t overcrowd it. This helps the paneer brown evenly and stay crisp.

Season at the end
Paneer and spinach both need proper seasoning, so taste and adjust salt just before serving.

Yoghurt and cream options
If you prefer a lighter alternative to cream, use Greek yoghurt or nut or coconut cream. Yoghurt can split if added to a very hot pan, so temper it first by whisking in a few spoonfuls of the hot spinach mixture before returning it to the pan off the heat. Vegan cream is more stable and gives a smooth, velvety texture without the risk of curdling.

Serving suggestions

Serve with basmati rice, naan, or chapatis, a spoon of cooling yoghurt, lemon wedges, and the bright, tangy kachumba on the side. Add a little extra fresh coriander or nigella seeds for garnish if you want.