Cottage cheese in spinach purée

Sag paneer


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Indian cottage cheese (paneer) is quite firm and can easily be cut into cubes. It is quite simple to make your own paneer.


  • 400 g/14 oz paneer, cut into small cubes
  • vegetable oil
  • 800 g/ lb spinach, well washed and drained
  • knob of butter or ghee
  • 100 g/4 oz ghee
  • 1 teaspoon cumin seeds
  • 2 or 3 cloves of garlic, peeled and finely chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon red chilli powder
  • salt
  • 100 ml/4 fl oz cream


  1. Fry the cubes of cheese in a little oil until they are golden on all sides, then put to one side. Stir-fry the spinach with a knob of butter or ghee (no water is required), then purée it in a blender.
  2. Heat the ghee, add the cumin seeds and as they crackle stir in the chopped garlic and sauté until it is golden brown.
  3. Add the coriander, chilli powder and spinach purée Season to taste with salt and cook for 3 or 4 minutes, stirring all the time.
  4. Add the cubes of paneer and simmer gently to heat through. Stir in the cream and serve piping hot.