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Saag Paneer with Basmati Rice and Naan
A 41-minute Indian dinner for 4 — 760 calories per serving.
per serving, estimated
Creamy, spiced spinach curry with golden paneer, served alongside fluffy basmati rice and warm, buttery naan for a satisfying Indian dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Saag Paneer
- 32 ounces frozen spinach (thawed and squeezed dry)
- 14 ounces packaged paneer (cut into 1-inch cubes)
- 3 tablespoons vegetable oil
- 1 yellow onion (finely diced)
- 5 cloves garlic (minced)
- 1 tablespoon fresh ginger (finely grated)
- 1 serrano chile (seeded and minced)
- 1 teaspoon cumin seeds
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 14 ounces crushed tomatoes (canned)
- ¼ cup heavy cream
- 1½ teaspoons salt
- 1 tablespoon butter
Basmati Rice and Naanbase
- 1½ cups basmati rice (rinsed until water runs clear)
- 2¼ cups water
- ¾ teaspoon salt
- 4 store-bought naans
- 2 tablespoons butter (for brushing naan)
- 2 tablespoons fresh cilantro (chopped, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Saag Paneer
- Thaw and squeeze the 32 oz frozen spinach completely dry, then finely dice the yellow onion, mince the 5 garlic cloves, grate 1 tablespoon fresh ginger, and seed and mince the serrano chile. 10 min
- Timing-sensitive step. Heat 2 tablespoons neutral oil in a large skillet or Dutch oven over medium-high; add the 14 oz paneer cubes and fry 3 minutes per side until golden, then transfer to a plate. 6 min
- Timing-sensitive step. Add the remaining 1 tablespoon oil to the same pan over medium-high, add 1 teaspoon cumin seeds and let them sizzle 30 seconds, then add the onion and cook, stirring frequently, for 6–7 minutes until deep golden. 8 min
- Timing-sensitive step. Stir in the garlic, ginger, and serrano chile and cook 1 minute, then add 1½ teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, ½ teaspoon turmeric, and ¼ teaspoon cayenne and stir 30 seconds. 2 min
- Pour in the 14 oz canned crushed tomatoes, add 1½ teaspoons salt, and simmer over medium heat for 5 minutes, stirring occasionally, until the sauce thickens and the oil separates slightly. 5 min
- Timing-sensitive step. Add the squeezed spinach and stir to combine, then cook 3 minutes over medium heat until heated through. 3 min
- Timing-sensitive step. Stir in ¼ cup heavy cream and 1 tablespoon butter, return the paneer to the pan, and simmer 2 minutes until the paneer is warmed through and the sauce is creamy. 2 min
Basmati Rice and Naanbase
- Rinse 1½ cups basmati rice under cold water until the water runs clear, then combine with 2¼ cups water and ¾ teaspoon salt in a medium saucepan and bring to a boil over high heat. 4 min
- Reduce heat to the lowest setting, cover tightly, and cook 15 minutes undisturbed until all the water is absorbed. 15 min
- Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min
- Timing-sensitive step. Brush the 4 naan with 2 tablespoons melted butter and warm them directly over a gas burner or in a dry skillet over medium-high heat for about 30–45 seconds per side until lightly charred and pliable. 3 min
- Serve the rice alongside the saag paneer and naan, and scatter 2 tablespoons chopped fresh cilantro over the top if desired. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.