Ingredients per serve



Curry Sauce

Saag curry is characterized by its green colour, thanks to the addition of finely chopped spinach. Paneer is a traditional Indian cheese made from milk curd. This mild creamy dish has a slight acidity from the yoghurt stirred through at the end.



  1. Paneer

    • Cut paneer into 2 cm cubes. Marinate in KNORR Intense Flavours Umami for 30 minutes. 
    • Fry paneer in half the oil until golden. Drain.
  2. Curry Sauce

    • Chop onion. Heat remaining oil in a large pan. Add onion, cook for 5 minutes until golden then stir in turmeric and ginger. Cook for 1 minute before adding KNORR Mild Curry Paste. Cook for 2-3 minutes. 
    • Mix KNORR Vegetable Booster with 800 ml of warm water, whisking until combined. Add to pan and simmer sauce for 15 minutes. 
    • Return paneer to pan, stir through finely chopped baby spinach and yoghurt. Simmer for 5 minutes then serve.
  3. To Serve

    • Serve paneer curry garnished with deep fried curry leaves accompanied by a tomato raita.