Saag Paneer

Palak Paneer

Punjabi Recipe
Preparation time Cooking time
20 Minutes 10 Minutes
Difficulty Course
Easy Mains

Of all the Paneer (Cheese) dishes, this one is my personal favorite.  The wilted Spinach draped over the Paneer looks great and makes for a great textural partnership.  The taste is a match made in heaven, the slightly bitter-y taste of the Spinach is complimented by this Spice paste with key notes from the mustard seeds.  It's all very deceptively simple to cook and I strongly encourage you to make your own Paneer at home, follow this link to our recipe.  But if you want to make it really easy then buying the Paneer is an option and is a lot easier nowadays since a lot of shops and stores stock it.

Good quality or home-made Paneer will ensure a healthy dish with plenty of protein, and nutrient-rich spinach and not least all the goodness from the Spices.

Arjun Posted by Arjun Foods that are good for one person might not be for another, we have to learn to listen to our bodies and find what works us.


Not too spicy


Prepare the Paneer

    Ingredient / Preparation

  • 250.00 Gram Paneer
  1. Homemade: Stir fry the Paneer in a little oil until golden brown.
    Shop bought: Nothing more to do.


Make the Palak paste

    Ingredient / Preparation

  • 0.50 Tea spoon Cumin seed
  • 1.00 Tea spoon Black Mustard seed
  • 1.50 large _ Onion
  • 0.50 Tea spoon Himalayan salt
  • 4.00 Clove Fresh garlic
  • 1.00 Tea spoon Ground turmeric root
  • 1.00 Tea spoon Punjabi Gharam masala
  • 2.00 large _ Fresh tomato
  • 1.00 Tea spoon Dried fenugreek leaf
  • 0.75 Table spoon Butter
  • 15.00 Gram Fresh ginger
  1. On a low-medium heat, melt ghee and straight away add the cumin seeds and mustard seeds.
  2. When you hear the cumin cackling add the onions followed by the salt.
  3. Add the garlic after frying the onion for a couple of 1-2 minutes.
  4. When onions have started to turn a golden brown color then add and mix in the fenugreek leaves. Fry for another 1-2 min on a simmering heat, stirring occasionally.
  5. Add the Tomatoes, Mix and stir for 1-2 mins.
  6. Add the Gharam masala, Turmeric, and Ginger. Stir and coat the mix with the spices. Fry for a few minutes, occasionally stirring, ensuring that the ginger does not stick.


Cook with the Spinach

    Ingredient / Preparation

  • 750.00 Gram Fresh Spinach leaves
  • 1.00 medium _
  1. Add the spinach into the mix, stirring regularly ensuring that it all gets heat enough to wilt ito the paste.
  2. When the Spinach has wilted then you can add in the Paneer.
  3. Fry for another couple of minutes, completing the cooking of the Spinach and the heating of the Paneer.
  4. It's ready to serve.
    Optionally garnish with a little fresh lemon juice or chopped cashews.

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