Saag Paneer Quesadilla
An Indian-Mexican weeknight fusion, wilted spiced spinach and golden paneer used as the filling inside crispy flour tortillas with melted monterey jack so the creamy saag and the quesadilla format become one coherent and craveable dish.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 200g paneer into 1.5cm cubes. Finely dice 0.5 medium onion, grate 2 garlic cloves and 0.5 thumb ginger, finely chop 0.5 small green chilli. Measure out spices: 0.5 tsp cumin, 0.5 tsp garam masala, 0.25 tsp turmeric. Grate 150g monterey jack. Chop 10g fresh coriander.
Sear
Heat 1 tbsp oil in a frying pan over medium-high. Add paneer cubes, cook 2–3 minutes per side until golden on all surfaces. Remove and set aside on a plate.
Bloom
Add remaining 1 tbsp oil to the same pan over medium heat. Add diced onion, cook 4 minutes until softened. Add garlic, ginger, green chilli, cumin, garam masala, and turmeric, stir 1 minute until fragrant.
Saute
Add baby spinach in handfuls, stirring between each addition, until all wilted—about 2–3 minutes total. Stir in 2 tbsp double cream and 0.5 tsp salt. Fold golden paneer back through the filling. Remove from heat.
Wrap
Lay a tortilla flat. Scatter a quarter of grated cheese over one half, spoon a quarter of saag paneer filling over the cheese. Fold empty half over to close. Repeat with remaining 3 tortillas and filling.
Crisp and plate
Heat a dry frying pan over medium. Cook each quesadilla 2–3 minutes per side until golden, crisp, and cheese fully melted. Cut each into 3 wedges. Arrange on plates with Greek yoghurt, mango chutney, and fresh coriander alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.