HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Saag Paneer
Speedy Saag Paneer

Speedy Saag Paneer

with Cheat's Bombay Potatoes

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Looking for a tasty midweek dinner option? Try cooking up our Paneer with Bombay Potatoes in just 20 minutes for a balanced and tasty dinnertime.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)


1 block(s)



1 unit(s)

Echalion Shallot

½ unit(s)

Red Bullet Chilli

1 punnet(s)

Premium Tomatoes

½ sachet

Ginger Puree

1 punnet(s)

Mild Indian Style Curry Powder

1 bag(s)

Baby Spinach

1 pot(s)

Mango Chutney

1 pot(s)

Nigella Seeds

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2946 kJ
Energy (kcal)704 kcal
Fat36.0 g
of which saturates22.0 g
Carbohydrate65 g
of which sugars22.0 g
Protein33 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Fill a large saucepan with the boiling water from your kettle. Bring back to the boil on high heat. b) Meanwhile, chop the potato into 2cm chunks (no need to peel) and add to the saucepan with half the turmeric and a pinch of salt. c) Cook until you can easily slip a knife through, 10-12 mins, then drain in a colander and allow to steam-dry for a few seconds before returning to the pan (off the heat). Keep warm with the lid on.


Meanwhile, chop the paneer into 2cm chunks. Halve, peel and finely slice the shallot. Halve the chilli lengthways, deseed then finely chop. Chop the tomatoes in half (or leave them whole if you prefer). Heat a drizzle of oil in a large frying pan on medium-high heat, once hot add the paneer to the pan and fry until golden, stirring occasionally, 3-4 mins.


a) Stir the shallot into the paneer and cook until starting to soften, 2-3 mins. TIP: Add a drizzle of oil if the pan looks dry. b) Stir in the easy ginger, mild curry powder, remaining turmeric, a pinch of chilli (careful - you can always add more later!) and the cherry tomatoes and cook for 30 seconds before stirring in the water (see ingredients for amount).


a) Bring to the boil then reduce the heat to a simmer. b) Stir the spinach in a handful at a time until wilted, 1-2 mins, then stir through the mango chutney.


a) Season the saag paneer to taste with salt, pepper and a pinch more chilli if needed. b) Stir the nigella seeds through the potatoes.


a) Serve the Bombay potatoes in bowls topped with the saag paneer. b) Finish with a sprinkle of more red chilli if liked. ENJOY!