Creamy Spinach Cheese Curry — Saag Paneer
Around 28% fewer calories and significantly lower saturated fat, oil reduced and paneer dry-grilled rather than pan-fried in ghee with extra spinach added, with the authentic garlic, ginger, cumin, and warming spice depth and the characteristic creamy spinach sauce of the classic.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 200g paneer into 2cm cubes. Blanch 400g fresh spinach in boiling water 1 minute, drain, refresh under cold water, squeeze dry, and blend to coarse purée. Finely dice 1 small onion, mince 2 garlic cloves, grate 12g fresh ginger, finely chop 1 green chilli. Measure out spices and 50g Greek yoghurt.
Grill
Heat a non-stick pan over high heat with no oil. Grill paneer cubes 2 minutes per side until golden on the outside. Set aside on a plate.
Saute
Heat 0.5 tsp oil in a heavy pan over medium heat. Cook onion 6–7 minutes until golden. Add garlic, ginger, and green chilli; cook 2 minutes until fragrant. Stir in cumin, coriander, and turmeric; cook 1 minute until bloomed.
Simmer
Add blended spinach and 50ml water, stir to combine. Simmer over medium-low heat 8–10 minutes, stirring occasionally, until sauce darkens slightly. Gently stir in grilled paneer and simmer 3–5 minutes until heated through.
Finish
Remove from heat entirely. Slowly stir in Greek yoghurt until fully combined. Return to the lowest possible heat—do not boil. Stir in garam masala, adjust salt to taste, then plate with warm roti or steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.