Chicken Chukka
Chicken Chukka
December 7, 2015
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Sag Paneer


Sag Paneer is one of my all-time favourites, and always gets ordered as a side dish whenever I’m at the table. So it seemed appropriate to post it as my first blog entry. For some people, the combination of “spinach and cheese” seems bizarre for an Indian dish, but when it’s done well, it’s a sheer delight.

Every restaurant has it’s own version. Some are semi-dry with thick clumps of wilted spinach, whereas other versions have the paneer floating in a rich green sea of spinach. This recipe is exactly how I like it for taste and texture

(serves 5-6 people)


  • 1½ teaspoon turmeric
  • 1 teaspoon chilli powder
  • 2 x 400g tins chopped spinach
  • 350g paneer cheese, cubed
  • 2 mediums onions, finely chopped
  • 1-inch thumb ginger, minced (about 1 tablespoon)
  • 6 cloves garlic, minced
  • 4 green chillies, finely chopped
  • 1 teaspoons garam masala
  • 4 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 300ml single cream
  • 200ml plain yogurt (full fat)
  • Salt, to taste


  1. In a large bowl, mix together the turmeric, chilli powder, 1 teaspoon salt and 2 tablespoons oil.
  2. Toss the paneer cubes in the oil until coated. Leave to marinate for 30 mins
  3. Fry the paneer until golden. Remove and leave in a dish
  4. Fry onions in two tablespoons of oil until they are golden, then add the ginger and garlic and fry for 30 seconds more
  5. Add the coriander and cumin and fry for one minute. (you may need to sprinkle a little water to keep the spices from burning)
  6. Add the spinach and stir well. Add a little salt and 300ml of single cream. Stir, and cook about 5 minutes with the lid off. If it looks a little dry, add a splash of water
  7. Add the yoghurt and garam masala. Add salt to taste. Heat through and serve


  • Use coconut milk instead of cream
  • Throw in some fresh coriander at the end

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