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Saag aloo paneer

Saag-aloo-paneer (kale-potato-paneer curry)

5 from 1 vote
Prep Time 7 mins
Cook Time 45 mins
Total Time 52 mins
Course Main
Cuisine Indian
Servings 4 people


  • 2-3 inches (6-7 cm) of leek roughly chopped
  • 1 clove garlic roughly chopped (avoid if high pitta)
  • 1/2 inch (1-2 cm) of fresh ginger roughly chopped
  • 2 tbsp ghee or coconut oil
  • 2 tsp cumin seeds or powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • salt to taste up to 3/4 tsp
  • pepper to taste
  • 1/2 tsp fennel seeds optional, but helps with digestion
  • 1/4 tsp hing/asafoetida optional, but helps with digestion
  • 275 g kale/spinach or mix washed and roughly chopped spinach (the more kale the better, I use about 200g)
  • 170 ml water
  • 220 g paneer cut into 1cm cubes (roughly this weight, use whatever the pack size is)
  • 10 medium waxy potatoes unpeeled, cut into 1cm cubes (roughly 420g)


  • Heat the ghee/coconut oil on a medium-high heat and add the chopped leek, garlic and ginger. Stir for 3-4 minutes.
  • Add the cumin, coriander, turmeric, salt, pepper, fennel and hing. Cook for 2 minutes, stirring.
  • Add kale/spinach along with 170ml water, stir and put on the lid. Cook for about 7 minutes, stirring occasionally. If you are using only spinach, reduce the cooking time to just 2 minutes.
  • Remove from the heat and allow to cool for a little bit so blending is safe. Either use a wand blender to blend to a rough blended sauce or if you prefer a smooth sauce (perfect for children), remove from the pan and blend for a minute or two in a nutribullet/nutrininja type blender and return to the pan.
  • Add the paneer and the potatoes, stir into the sauce and simmer on low for 30 minutes, stirring occasionally or until the potatoes are cooked. You may need to add a little more water but don't over do it.
  • Serve with spelt naan, spelt chapatti or spelt pitta breads.