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Potato saag aloo with pan-fried paneer

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  • High in protein
  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Seafood free
  • Shellfish free
  • Peanut free
  • Egg free

Topped with crispy pan-fried paneer and served with naan, this potato saag aloo is a flavour explosion. It’s perfect for warming up the troops on a cold night.

  • Serves4
  • Cook time2 hour 5 minutes
  • Prep time10 minutes
Potato saag aloo with pan-fried paneer


  • 40g butter
  • 2 tbs vegetable oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 tsp garam masala
  • 3 tsp ground cardamom
  • 6 curry leaves, torn
  • 800g baby white potatoes, halved
  • 500g pumpkin, seeded, peeled, cut into 2cm pieces
  • 1 red capsicum, seeded, coarsely chopped
  • 375g pkt Passage To India Saag Curry Simmer Sauce*
  • 270ml can coconut milk
  • 60g pkt Coles Australian Baby Spinach
  • 200g pkt paneer cheese, thickly sliced
  • Naan bread, pan-fried, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the butter and half the oil in a large heavy-based saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion softens. Add garam masala, cardamom and curry leaves and cook, stirring, for 30 secs or until aromatic. Add potato, pumpkin and capsicum and stir to coat. Transfer to a slow cooker.
  2. Step 2

    Add the simmer sauce and coconut milk to the slow cooker and stir to combine. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender. Add the spinach and stir to combine. Season.
  3. Step 3

    Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add the paneer and cook, turning, for 2 mins or until golden.
  4. Step 4

    Divide the curry among serving bowls. Top with paneer and season with pepper. Serve with naan bread.

    Serve with chopped pistachio

    Find me: An Indian-style cheese with a mild flavour, paneer can be found in the chilled section.

    On the stove: Don’t have a slow cooker? Cook the curry in a large saucepan, covered, over low heat for 45-50 mins or until the potato is tender.

    *Selected stores only. If unavailable, use a 375g pkt Passage To India Butter Chicken Simmer Sauce.

Nutrition Information

Per Serve

Energy: 2524kJ/604 Cals (29%)

Protein: 19g (38%)

Fat: 36g (51%)

Sat fat: 19g (79%)

Carb: 47g (15%)

Sugar: 13g (14%)

Fibre: 8g (27%)

Sodium: 596mg (30%)