High Protein Saag Paneer
Elevate your mealtime with this High Protein Saag Paneer recipe, a nutritious twist on the classic Indian dish. Packed with rich flavors and loaded with protein from tender paneer cubes and hearty cooked chickpeas, this dish is also brimming with the goodness of spinach, making it a wholesome choice for health-conscious food lovers. A fragrant blend of spices like cumin, turmeric, garam masala, and a touch of ghee brings warmth and authenticity to every bite. Perfectly balanced, this creamy spinach curry pairs beautifully with fluffy naan or steamed basmati rice, making it a satisfying vegetarian meal for family dinners or meal prep. Ready in just 45 minutes, this nourishing dish is as easy to make as it is delicious—ideal for busy weeknights or special occasions alike.
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Recipe Information
Ingredients
- 250 grams Paneer
- 500 grams Spinach leaves
- 200 grams Chickpeas (cooked)
- 1 medium Onion
- 1 large Tomato
- 3 pieces Garlic cloves
- 1 inch piece Ginger
- 1 piece Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Ghee
- 100 milliliters Water
- 2 tablespoons Coriander leaves
Instructions
Cut the paneer into 1-inch cubes and set aside.
Rinse the spinach leaves thoroughly under running water to remove any dirt.
Boil the spinach leaves in a pot with a little water for about 5 minutes until wilted. Drain and blend into a smooth puree. Set aside.
Chop the onion, tomato, and finely mince the garlic, ginger, and green chili.
In a pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onion and sauté until it turns translucent.
Stir in the minced garlic, ginger, and green chili. Cook for another minute until fragrant.
Add the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts separating from the masala.
Pour in the spinach puree into the pan. Mix well and let it cook for about 5 minutes.
Stir in the chickpeas and paneer cubes into the spinach mixture. Allow them to cook for another 5 minutes, letting the paneer absorb the flavors.
Add the water and adjust the consistency as desired. Bring it to a gentle boil.
Sprinkle garam masala and stir well. Simmer for another 2 to 3 minutes.
Heat the remaining 1 tablespoon of ghee in a separate small pan, add it to the saag paneer just before serving.
Garnish with freshly chopped coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 40.8 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2150 mg | 165% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
