Easy One Pot Saag Paneer (Simple Spinach and Paneer Curry)

This easy one pot saag paneer is my fuss-free version of the classic Indian dish, made entirely in a single pan with no complicated steps. Cubes of soft paneer cook with fragrant garlic, ginger and chilli before being folded into a vibrant spinach sauce finished with garam masala.

Traditional saag paneer can involve a few more stages – blanching spinach, blending sauces, frying paneer separately – but this simplified version keeps everything in one pan without losing those wonderful flavours.

It’s a fantastic vegetarian curry that works equally well as a main meal or as part of a larger spread. And because it all cooks in one pan, it’s also wonderfully easy to make on a weeknight!

If you enjoy simple dinners like this, you can explore more recipes in my One Pan Dinner Recipes Hub, where I’ve gathered together lots of meals that cook entirely in a single pan or pot.

Why This One-Pot Version Works So Well

One of the nicest things about this recipe is how quickly it comes together.

Because the paneer is cooked directly in the pan and the spinach goes in frozen, there’s no need to prepare ingredients in separate steps. Everything simply cooks together and the flavours build naturally as the dish simmers.

It also means the recipe is extremely beginner-friendly. If you’re new to cooking Indian-inspired dishes, this is a great place to start because the ingredients are straightforward and the method is very forgiving.

Ingredients, Substitutions and Variations

This recipe uses just a handful of ingredients, but they create a wonderfully fragrant and comforting dish.

• Vegetable oil – Vegetable oil works perfectly here and keeps the recipe simple. Traditionally, saag paneer is often cooked with ghee, which adds a lovely richness. If you have ghee available, it’s a great alternative.
• Turmeric – Turmeric adds warmth, colour and depth to the dish. It’s also one of those spices that makes a kitchen smell wonderful while cooking.
• Paneer – Paneer is the star ingredient. It’s a mild cheese that holds its shape when heated, making it ideal for curries. If you enjoy cooking with paneer, it’s worth keeping a block in the fridge as it’s incredibly versatile.
• Garlic, ginger and chilli – These fresh aromatics form the flavour base of the dish. They add brightness, warmth and a gentle heat.
• Frozen spinach – Frozen spinach is one of my favourite shortcuts for dishes like this. It keeps the recipe incredibly easy because you can simply add it straight to the pan without chopping or blanching.
• Garam masala – This classic spice blend adds warmth and complexity right at the end of the cooking process.

Tips for the Best Saag Paneer

1. Use a good non-stick pan – Paneer has a tendency to stick if the pan isn’t well coated. A decent non-stick frying pan or sauté pan makes the recipe much easier.
2. Let the paneer colour – Allowing the paneer to turn golden on the outside adds both flavour and texture. Don’t rush this step – a little colour makes a big difference.
3. Keep an eye on the garlic and ginger – Garlic and ginger can burn quickly if the heat is too high. If they start to catch, simply lower the heat slightly.
4. Cover the pan to speed up the spinach – When you add the frozen spinach and water, placing a lid on the pan helps it thaw and cook more quickly.