What’s not to love about saag paneer? Once you try it, you’ll be coming back for more. And it’s full of lots of good stuff for runners – spinach, garlic, dairy and spices – and quick and easy to make. This is the lazy version as I don’t cream the spinach but feel free to do so if you prefer a smoother texture.
And what I love about this recipe is nothing goes to waste – any paneer or buttermilk left over can be stored in the freezer for next time. Just divide up into freezer bags with the required amounts for future use.
Serves 2-4 depending on what else you’re serving it with. This dish is surprisingly filling so keep serving sizes on the smaller side….though you will be going back for more.
2 tbs oil or ghee
3 cloves garlic, smashed
½ tsp whole cumin seeds
½ tsp chilli flakes
½ tsp fine-grain sea salt
1 tsp garam masala
50 ml of buttermilk
125g of paneer, chopped into cubes
200g baby leaf spinach, washed and drained
2 or 3 lemons, juiced – add in to taste
Chives or chive blossoms to serve
Serve with rice or roti
- Place 1 tbs of oil or ghee into a large saucepan over a medium heat. When hot, add spinach and stir until it begins to collapse. You may need to do this in a few additions. Once collapsed, remove from the heat and drain. Set aside.
- Give the pan a quick rinse. Add the rest of the oil then place over a medium heat. Once heated, add the chopped onion and cook for a minute or so.
- Add the garlic, cumin seeds, chilli flakes and salt. Once the onion is translucent, add the garam masala. Reduce the heat a little and add in the spinach, stirring gently. Gradually stir in the buttermilk and bring to a simmer. Slowly stir in the lemon juice to taste.
- Gently fold in the paneer.
- Serve, finishing with a sprinkling of chives.
Let me know how you get on with it and/or your variations on this recipe! Happy eating!