Kashmiri Chaman: Paneer and Spinach Curry with Saffron

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A delicate vegetarian curry combining creamy paneer cubes and spinach in a saffron-infused tomato-based sauce, showcasing Kashmir’s love for subtle spices and aromatic herbs. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs paneer, cut into 1-inch cubes, onion, finely chopped, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 250 g paneer, cut into 1-inch cubes
• 4 cups (120 g) fresh spinach leaves, washed and chopped
• 1 medium (120 g) onion, finely chopped
• 1 cup tomato puree
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 green cardamom pods
• 1 bay leaf
• 1/4 tsp saffron saffron strands soaked in 2 tbsp warm water
• 2 tbsp ghee or clarified butter
• 1 tsp cumin seeds
• 1 tsp salt
• 3/4 cup water
• 1 tbsp fresh coriander leaves, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp ghee in a deep skillet over medium heat until melted and shimmering. Add 1 tsp cumin seeds, 3 green cardamom pods, and 1 bay leaf, frying for 30 seconds until fragrant.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent and lightly golden.
3. Step 3: Stir in 1 tsp ginger paste and 1 tsp garlic paste, cooking for 1 minute until aromatic.
4. Step 4: Pour in 1 cup tomato puree and cook for 5 minutes, stirring occasionally until the sauce thickens and oils begin to separate.
5. Step 5: Add 4 cups chopped fresh spinach and 1 tsp salt, stirring well. Cook for 4-5 minutes until the spinach wilts and integrates into the sauce.
6. Step 6: Gently fold in 250 g paneer cubes and pour in 3/4 cup water. Simmer uncovered on low heat for 8 minutes, allowing flavors to meld.
7. Step 7: Stir in saffron strands soaked in 2 tbsp warm water and cook for another 2 minutes.
8. Step 8: Garnish with 1 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbreads.