Eat Well Live Well

Saag Paneer


Paneer is one of my all time favourite ingredients.  I love mattar paneer (with peas) and saag paneer (with spinach) in equal measures.  The softness and delicate flavour of the paneer compliments the peas or spinach perfectly.  At any meal in an Indian restaurant, I have to order this simple yet soul warming dish.









Ingredients (serves 4):

  • 2 cups paneer (or Tofu), cut into ½ inch cubes
  • 500 grams spinach leaves, blanched & roughly chopped
  • 1 cup fresh fenugreek leaves, finely chopped
  • ½ cup onions, finely chopped
  • ½ tsp garlic, finely chopped
  • 1 tsp ginger, grated
  • ½ tsp turmeric powder 
  • 1 tomato, finely chopped
  • ¼ tsp Indian curry powder 
  • 2 Tbsp oil (sunflower/olive)
  • Salt to taste


1. Heat the oil in a pan and sauté the onions until translucent. Add the garlic and ginger.  Mix and sauté for 1-2 minutes.

2. Add the tomatoes and stir continuously for about 5 minutes.

3. Add the fenugreek, spinach, turmeric, curry powder and salt.  Adjust the consistency with water in case the mixture is too thick.

4. Now add the paneer and cook for another 2 minutes.  Serve hot with naan bread.


This recipe is adapted from Shreyas Retreat in Bangalore.

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