Priya's Saag Paneer
📖 Why This Recipe Matters
"Silky, deeply spiced spinach and paneer from scratch — the way Priya's grandmother made it every Sunday in Jaipur."
🛒 Ingredients
Serves:4
- 400gfresh spinach⭕
- 250gpaneer(cut into 2cm cubes)⭕
- 2 tbspghee or neutral oil⭕
- 1 tspcumin seeds⭕
- 2onions(finely diced)⭕
- 4 clovesgarlic(minced)⭕
- 2cmfresh ginger(grated)⭕
- 2green chillies(finely sliced)⭕
- 1 tspground coriander⭕
- 1/2 tspgaram masala⭕
- 1/4 tspturmeric⭕
- 100mldouble cream⭕
🍳 Method
- 1Blanch the spinach in boiling salted water for 2 minutes. Drain, refresh in cold water and blend to a smooth purée.⭕
- 2Fry the paneer cubes in 1 tbsp ghee over high heat until golden on all sides. Remove and set aside.⭕
- 3In the same pan, heat remaining ghee and fry cumin seeds until they pop. Add onions and fry until deep golden, about 15 minutes.⭕
- 4Add garlic, ginger and chillies. Fry for 2 minutes. Add ground coriander, turmeric and a pinch of salt.⭕
- 5Stir in the spinach purée and simmer for 10 minutes until the rawness cooks out.⭕
- 6Add the paneer and cream. Simmer gently for 5 minutes.⭕
- 7Finish with garam masala. Serve with warm naan or basmati rice.⭕
💡 Chef's Tips
Blanch and blend the spinach while still slightly green — don't overcook it or you'll lose that vibrant colour. Frying the paneer first adds a golden crust that holds up in the sauce.
✅ Made By (38)
✅ John from sales✅ alex from marketing✅ colin from development✅ TXP Colleague✅ Elena Rostova✅ David Kim
Served this with garlic naan and our dinner party guests cleared the bowl in 5 minutes.
Blanching the spinach quickly really does preserve the green colour. Priya's Nani knew what she was doing!