'Saag Paneer' Indian Spinach Curry Recipe

Name: 'Saag Paneer' Indian Spinach Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Spinach; 1 large Onion; 2 medium Tomatoes (or canned tomatoes); 2 clove Garlic; 1 1/2 cm Ginger; 1 handful Cilantro leaves; 1 tsp Cumin seeds; 1 1/2 tbsp Coriander; 1 tsp Turmeric powder; 1 tbsp Garam masala; 1/4 tsp Cayenne pepper; 3 tbsp Heavy cream (or substitute with yogurt); 1 Salt; 150 grams Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)

Servings: persons

500 grams Spinach
1 large Onion
2 medium Tomatoes (or canned tomatoes)
2 clove Garlic
1 1/2 cm Ginger
1 handful Cilantro leaves
1 tsp Cumin seeds
1 1/2 tbsp Coriander
1 tsp Turmeric powder
1 tbsp Garam masala
1/4 tsp Cayenne pepper
3 tbsp Heavy cream (or substitute with yogurt)
1 Salt
150 grams Paneer (or bite-sized pieces of chicken breast, potatoes, etc.)

1
Rinse the spinach well and place in an empty pot.
2
Cook until wilted.
3
You can also heat the spinach in boiling water.
4
Lightly rinse the wilted spinach and puree in the food processor.
5
It will turn out very fragrant and rich in color.
6
Finely chop the garlic and ginger.
7
Cut the onion into 7 mm cubes.
8
Finely chop or food process your tomatoes.
9
Heat 2 tablespoons of vegetable oil over medium heat, and add the cumin seeds.
10
It'll start popping.
11
Once the cumin starts to pop a lot and begins to brown, add in the garlic and ginger and saute.
12
Add the onions and saute well until translucent.
13
Add all the spices marked with and saute while mixing them thoroughly.
14
It'll seem dry, but it's fine that way.
15
Add the tomatoes and keep sauteing.
16
Saute until the shape of the tomatoes disappears and the mixture starts to thicken.
17
Please saute until it turns into a paste like in this picture.
18
There will be some oil oozing out from the tomatoes and onions.
19
Add the pureed spinach and saute more.
20
Once the spinach and tomatoes are mixed together evenly, add either heavy cream or yogurt and stir well.
21
Add 100 ml of water and 1 teaspoon of salt.
22
After bringing it to a boil, let simmer for about 10 minutes over low heat.
23
Gently mix in the paneer.
24
Check the saltiness and adjust to your liking.
25
Garnish with some finely chopped coriander leaves and it's done.
26
Enjoy it while it's still hot.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 grams Spinach, 1 large Onion, 2 medium Tomatoes (or canned tomatoes), 2 clove Garlic, and more.

Yes, 'Saag Paneer' Indian Spinach Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

'Saag Paneer' Indian Spinach Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions