Quick and easy Indian saag paneer with a handful of ingredients!
Let just be honest, no curry take away is complete without a side portion of saag paneer.
Lots (and lots) of rainbow chard (that’s the saag) and pillowy Indian cheese (that is the paneer) all cooked in a mild spiced coconut milk.
It’s absolutely delicious and a new family favourite.
Tip: You can blitz the chard, in batches, in a food processor if you are pressed for time.
Seasonal Swaps: You ca an use kale, normal chard or baby spinach.
Getting Ahead: A lovely make ahead dish and the paneer reheats well.
Freezer Friendly: You can freeze the saag but without the paneer. Just defrost and cook and add the paneer as per the recipe below.