Spinach Paneer (Saag Paneer) Recipe


Spinach Paneer (Saag Paneer) Recipe


Serves 4


10 Minutes Prep Time


20 Minutes Cook


229 Calories

Don't fear using paneer! If you've not cooked with paneer before, it might seem quite daunting. But trust us, paneer takes this curry to the next level.



2 blocks of paneer (readily available in supermarkets) -cm cubed

600g of fresh spinach

1 medium sized onion

3 cloves of garlic

1/2 can of tinned tomatoes

1 inch of fresh ginger

Optional: coriander for garnishing


๐Ÿ”ฅ STEP 1 - Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
๐Ÿƒ Top tip: if you find the mixture sticking to the pan, add a splash of water. ๐Ÿ”ฅ STEP 2 -
  • In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes.
  • ๐Ÿƒ Tip tip: look out for oils emerging from the mixture, then move onto step 3.
ย  ๐Ÿ”ฅ STEP 3 -
  • Add the paneer and raise the heat for 1 minute. Stirring constantly.
  • Add up to 150ml of hot water, lower the heat and simmer for 12 minutes.
  • Finely chop the spinach
  • Add to the pan - cover and cook for another 5-10 minutes on a low heat.
  • ๐Ÿƒ Uncover and fold the wilted spinach into the curry and itโ€™s ready for you to dig in!

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