Saag Paneer

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper


  • Spinach, wilted and roughly chopped
  • 1 tbsp of cumin seeds
  • 2 finely chopped onions
  • 1 green chilli, sliced
  • 1 clove of garlic, finely chopped
  • 2 tbsps Jalfrezi Curry Paste
  • 1 block of Paneer
  • Pinch of salt
  • Few leaves of coriander, chopped
  • 1-2 tbsp cream


  1. Wilt the spinach in a covered pot.
  2. Drain the water.
  3. Run the spinach under cold water, then squeeze out the moisture with your hands.
  4. Put some oil in a pan and add cumin seeds. Stir.
  5. When the seeds start sizzling, add chopped onions.
  6. Once onions start to soften, add chilli slices and chopped garlic.
  7. Stir.
  8. Once it turns a deep golden brown colour, add Jalfrezi Curry Paste, sprinkle with water and stir.
  9. When the oil separates from the spices, put roughly chopped spinach into the pan and stir, only for a minute or so.
  10. Slice Paneer into bite sized pieces and add to spinach. Cook for a few more minutes. Add pinch of salt and a few leaves of chopped coriander.
  11. Pour in 1-2 tbsp of cream and stir.


This recipe calls for Patak's Jalfrezi paste. You can substitute any Patak's curry paste in its place, apart from Tikka and Tandoori.