Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
May 31, 2019 2 min read

Saag paneer

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After a busy week mostly fuelled by snacks and black coffee we needed a dinner full of vegatables than was also satisfying. The combination of a tonne of spinach and cheese fitted the bill.

You will need

  • A kilo of fresh spinach
  • 300g of paneer cut into 1.5cm cubes
  • Half a large onion diced
  • 5 cloves of garlic peeled and sliced
  • A chunk of fresh ginger the size of your thumb peeled and grated
  • 2 heaped teaspoons of garam masala
  • 2 heaped teaspoons of Kashmiri chilli powder
  • 1 heaped teaspoon of tumeric
  • A tablespoon of butter
  • A fresh chilli sliced


  • Mix the chilli powder and tumeric with enough oil to make a thick paste
  • Stir the cheese with the mix until everything is coated. Leave it to one side
  • Fry the onions, garlic and ginger in the butter on a low heat for about ten minutes until the onion is starting to carmelise
  • Stick all the spinach in a collendar and pour over a kettle full of boiling water
  • Snip the spinach though with scissors and press with a the back of a spoon to remove as much water as possible
  • Stick the grill on really hot and put the paneer under it on a tin tray
  • Add the garam masala and sliced chilli to the onions and stir
  • Add the spinach and about 100ml of hot water. Stir lots
  • Keep turning the cheese until the cubes are browned on most sides
  • Stir it all together and cook it out for a few minutes

Serve with a big fluffy naan, a spoonful of mango pickle and a handful a fine snipped coriander


Pictures say more than words

Cheese in chilli Frying onions Everything comes together like an A Team plan GET IN MY FACE GET IN MY FACE FASTER