Broccoli and paneer saag curry

This fragrant paneer (cheese) and broccoli saag is packed full of healthy greens for a rich, full-flavoured Indian dish.

  • 40 mins preparation
  • Serves 4
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  • 2 tablespoons extra virgin olive oil
  • 400 g paneer cheese, cut into 2cm pieces
  • 2 large heads broccoli (800g), cut into florets
  • 1 medium onion (150g), chopped finely
  • 1 bunch coriander (cilantro), leaves reserved, stems and roots chopped finely
  • 2 tablespoons grated fresh ginger
  • 2 teaspoons garam masala
  • 400 g can diced tomatoes
  • 2½ cups (625ml) vegetable stock
  • 1 bunch English spinach (300g), washed, leaves picked
  • 300 g sugar snap peas, trimmed
  • 2 tablespoons lemon juice


  • 1
    Heat 1 tablespoon oil in a large, deep frying pan over high heat. Cook paneer, turning, for 3 minutes or until golden on all sides. Transfer to a large bowl. Cook three-quarters of the broccoli for 3 minutes or until browned; add to bowl with paneer.
  • 2
    Reduce heat to medium. Heat remaining oil in same pan; cook onion, ½ cup coriander roots and stems, ginger and garam masala for 5 minutes or until softened. Add tomato and stock; bring to the boil. Cook for 8 minutes or until reduced slightly.
  • 3
    Process remaining broccoli and spinach leaves until finely chopped. Stir into curry.
  • 4
    Return the paneer and cooked broccoli to pan with the sugar snap peas; cook for 3 minutes or until warmed through. Stir through lemon juice.
  • 5
    Serve curry topped with reserved coriander leaves.


Serve the curry with crisp flatbreads or brown rice.

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