Saag Paneer (Spinach + Cheese Curry)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Indian · 35 min · vegetarian, gluten-free

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Ingredients

• 5 oz paneer, cubed
• 5 oz baby spinach (or half spinach, half mustard greens for a truer saag)
• 1 1/2 tbsp vegetable oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tbsp ginger, grated
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 cup heavy cream
• 1/4 cup water
• 1/2 tsp kosher salt
• 1 1/2 cups basmati rice, cooked

Method (tap to check — screen stays awake)

1. Heat 1 tbsp oil in a skillet over medium-high. Sear paneer 1 min per side until golden; remove.
2. Wilt spinach in the same skillet with a splash of water 2 min; remove + blend until smooth.
3. Add remaining oil; cook onion 6 min until soft. Add garlic + ginger + the cumin and coriander; toast 30 sec (save the garam masala for the end).
4. Add spinach puree + water + salt; simmer 5 min. Stir in cream + paneer; warm 2 min. Stir in garam masala. Serve over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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