Saag Paneer

Paneer is an Indian fresh curd cheese traditionally served with spinach or peas, though it may also be paired with spring greens or Swiss chard.


  • about 450 g/ 1 lb spinach, spring greens or swiss chard leaves
  • salt
  • 4-cm / -inch piece of root ginger
  • 8 garlic cloves, chopped
  • 2 hot green chillies, chopped
  • about 350 g/ 12 oz paneer
  • 5 tbsp sunflower oil
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 3 tbsp single cream


Blanch the leaves in rapidly boiling salted water for 1 minute, refresh in cold water and drain in a colander.

Peel and chop the ginger and put into a food processor with half the garlic, the chillies and tablespoons of water. Blitz to a purée.

Cut the paneer into bite-sized pieces, brush with a little sunflower oil and scatter with the cumin and cayenne pepper, then sauté in a hot, non-stick frying pan to brown on both sides. Remove and reserve.

Put the remaining oil in the pan. Stir in the remaining garlic, then add the blanched leaves and the ginger purée. Put on a lid, lower the temperature and simmer gently for 10 minutes.

Stir in the paneer and cream and continue to cook for 5 minutes, uncovered.