30 Minute Saag Paneer (Cheese and Spinach Curry)
I am a creature of habit, so I often order the same few things when I see them on a menu. And for me, Indian food pretty much always means saag paneer – cheese and spinach curry.
Spinach + cheese + a tasty, creamy sauce = absolute heaven.
Why should I ever choose anything else?
Saag paneer is really easy to make – as usual, I’ve tried to make my recipe as straightforward as possible, and this version can be on the table in just 30 minutes or less.
I regularly use frozen spinach for spinach curries (I often use it in saag aloo too), partly because it’s really convenient (no chance of it wilting in the fridge!), but also because it gives the perfect texture for a dish like this. However, if you do have a big bag of fresh spinach in the fridge, this is a great way to use up the whole lot in one fell swoop.
🍛 What is Saag Paneer?
Saag paneer is a vegetarian curry from India, and it’s made with spinach and paneer cheese.
In the Western world, the dish is also often called palak paneer, and although there are technically some differences between saag and palak, here the two terms are generally used interchangeably. My recipe is by no means an authentic Indian recipe – just my own quick and easy version of my favourite Indian dish.
🧀 What Does Paneer Taste Like?
Paneer cheese is mild and milky. It doesn’t have a strong flavour on its own, just a wonderful creaminess that is a great contrast to the rich, spiced tomato sauce.
Some people say paneer cheese is similar to halloumi cheese, but I have to disagree. Paneer has a much milder, less salty flavour, and is softer than halloumi. They’re both delicious, but not the same.
🍚 How to Serve Saag Paneer
This creamy curry can either be served as a side dish or as a meal in its own right.
If you’re serving up an Indian feast, it would be great to offer this spinach curry alongside a vegan dal, some pilau rice, and some vegetarian samosas.
Alternatively, the saag paneer is tasty enough to serve as the main event, with just a bit of naan bread for scooping the curry and mopping up the plate.
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🥗 Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- frozen spinach – fresh spinach will also work, but I love the texture frozen spinach gives, and it’s so handy to keep in the freezer!
- paneer cheese
- onion – I used half an onion for this recipe. You could use a whole small onion instead, if you prefer.
- tomatoes
- tomato paste
- cream – you can skip this if you like, but it really lifts the saag paneer to the next level of deliciousness!
- garlic (I used garlic puree)
- ginger (I used ginger puree)
- curry powder
Becca’s Top Tip
For simplicity’s sake, I decided to use a generic ‘curry powder’, which is already a blend of various spices – mine contained coriander, cumin, turmeric, star anise, and more. If you’d prefer to mix up your own blend of spices, go ahead.
📹 Recipe Video
🖨️ Printable Instructions
30 Minute Saag Paneer
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
- 1 Tbsp oil
- 1/2 onion (or 1 small onion), sliced or diced
- 200 g (~ 7 oz) paneer cheese, cut into bitesize pieces
- 2 tsp curry powder
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- ~ 5 medium tomatoes, diced
- 1 Tbsp tomato paste
- 560 g (~ 1 1/4 lb) frozen spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp single cream
Instructions
- Heat the oil in a frying pan over a medium-low heat, and add the onion and cubes of paneer cheese. Cook for about 5 minutes, until the onion is soft and translucent, and the cheese is lightly golden.
- Add the curry powder, garlic and ginger, and cook for a couple more minutes, until fragrant.
- Next, add the diced tomatoes and tomato paste, and mix to combine. Cook for 5 more minutes.
- Add the frozen spinach to the pan. Cover the pan with a lid to help the spinach defrost – it will probably take 5 minutes or so.
- When the spinach has defrosted, remove the lid, and allow to cook for a few more minutes, until everything is piping hot and some of the excess liquid has cooked off.
- Season to taste with salt and pepper, and add the cream. Simmer gently until you’re ready to serve.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Yes! Cook it fully, then cool, and store in an air-tight tub in the fridge until you’re ready to reheat and serve.
Leftovers can be reheated thoroughly in the microwave, or in a pan on the stovetop. Ensure the curry is piping hot before serving.
Paneer cheese is not vegan, but you can use cubes of tofu instead if you’d like to make a vegan version. You’ll also need to use a vegan cream (or skip the cream entirely).
I made this tonight. I subbed halloumi for paneer (I didn’t think you’d mind!) It was delicious. Thank you!
Haha I never mind extra halloumi! Glad you enjoyed it :D