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saag paneer palak paneer recipe with jeera rice

Palak Paneer Recipe | How to make Saag Paneer | Spinach with Indian Cottage Cheese

This easy saag paneer recipe is filling, tasty, and tastes authentic!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian
Diet: Low Calorie, Vegetarian
Keyword: Indian Cottage Cheese, Indian spices, palak paneer, saag paneer, spinach curry
Servings: 4 portions
Calories: 262kcal

Ingredients

For the spinach puree:

  • 300 g Frozen Spinach 11 oz
  • 2 Green Chilies
  • 5 Cashew Nuts Unsalted
  • 1 tsp Sunflower Oil or any unflavored vegetable oil
  • 100 ml Water 3.5 oz

For the Curry Base:

  • 1 Tbsp Sunflower Oil or any unflavored vegetable oil
  • 2 Cardamoms I used one green and one black
  • 2 Cloves
  • ½ Inch Cinnamon Stick
  • 1/8 tsp Cumin Seeds
  • 150 g Red Onion Finely Chopped (5.3 oz)
  • 1 ½ tsp Ginger Garlic Paste
  • 150 g Tomato Finely Chopped (5.3 oz)
  • Salt to Taste

For the finishing touches:

  • ¾ tsp Garam Masala Powder
  • 100 ml Water 3.5 oz
  • ½ tsp Dry Fenugreek Leaves
  • ½ tsp Sugar
  • 200 g Low Fat Paneer 7 oz
  • 1 tsp Sunflower Oil or any unflavored vegetable oil

Instructions

Prepare the spinach puree

  • In a large pan, which will be used to cook the whole curry, place the frozen blocks of spinach and put a lid on it; turn on the heat to low and allow the spinach to defrost, but not cook. This should take about 8-10 minutes.
  • Once the spinach cubes are defrosted put them in a self-standing blender and set aside, without blending.
  • In the same pan used for the spinach, add 1 tsp of oil and warm up; once the oil is warm add the green chilies and cashews and lightly fry, without burning. This should take 30 seconds to one minute.
  • Add the cashews and chilies to the spinach, together with the 100ml (3.5 oz) of water, and blend to a very smooth pure and set aside.

Start preparing the base curry:

  • Using the same pan which is now empty, add one tablespoon of oil and warm up on low to medium heat. Once the oil is warm, add the whole garam masalas (cardamoms, cloves, cinnamon, and cumin) and lightly fry until fragrant for about 30 seconds to one minute.
  • At this stage, add the finely chopped onion and a bit of salt and mix well; sauté the onions for two to three minutes.
  • Add the ginger-garlic paste and mix well to the onions and lightly fry until the smell of rawness of the paste has gone; this should happen in about one minute.
  • Once the smell of rawness of the ginger garlic paste has gone, add the tomatoes and mix well; put a lid on the pan and reduce the heat to low. At this stage, allow the tomatoes to cook until mushy, which should take about 5-7 minutes. Keep the flame on very low so the tomatoes don’t try to stick to the bottom of the pan.
  • Put the fenugreek leaves in a small ceramic pot or paper towel and microwave for 15 seconds, so the leaves release their fragrance and are easier to crush between the palms of your hands into the curry.
  • Add the dry fenugreek leaves to the curry base by crushing them between your palms; add the garam masala as well and mix the curry well.
  • After about thirty seconds, the spices will be cooked and nicely integrated, the last 100ml (3.5 oz) of water can be added. Bring the curry to a simmer.
  • Add the spinach puree and mix well; apply the lid to the pan again and keep the curry on a low flame.
  • (OPTIONAL)In the meantime, while the spinach curry is simmering on a low flame, chop the paneer into cubes about half an inch (1 to 1.5cm) in size; add a teaspoon of oil to a pan, warm it up and lightly fry the cubed paneer. The paneer can be cubed and added to the curry without frying.
  • Once the paneer is lightly fried, add it to the spinach curry and mix well; allow the paneer to cook in the curry for 2-3 minutes then serve!
  • This can be garnished with a little cream or without it! It is extremely creamy and rich – while being low in calories – and it does not need any addition!

Nutrition

Calories: 262kcal | Carbohydrates: 13g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 150mg | Potassium: 429mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9109IU | Vitamin C: 15mg | Calcium: 358mg | Iron: 2mg
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