Slow Cooker Saag Paneer (Spinach and Paneer Curry)

This Slow Cooker Saag Paneer is a creamy, aromatic Indian curry with tender spinach and paneer in a spiced coconut milk sauce. Effortless, vegetarian, and gluten-free, it’s perfect for cozy dinners or meal prep.

Why You’ll Love This Recipe

This Slow Cooker Saag Paneer is a comforting, flavor-packed dish that brings the vibrant tastes of Indian cuisine to your kitchen with minimal effort. Tender spinach and golden paneer cubes meld in a creamy, coconut milk-based sauce infused with garam masala, ginger, and turmeric, creating a rich, satisfying curry. The slow cooker makes it a breeze—just toss in the ingredients and let it simmer into a fragrant, wholesome meal. Perfect for weeknight dinners, meal prep, or impressing guests, this vegetarian, gluten-free dish is healthy and customizable with your favorite greens or spices. Serve with rice or naan for a cozy, restaurant-quality experience that’s sure to become a household favorite, with leftovers that taste even better the next day.

Recipe Tips and Tricks

• Blanch Spinach Briefly: Removes bitterness and preserves vibrant green color.
• Toast Spices First: Enhances flavor; sauté briefly before adding to slow cooker.
• Cube Paneer Evenly: Ensures consistent texture and cooking; don’t skip browning.
• Use Full-Fat Coconut Milk: Provides creamy texture; shake can well.
• Taste Before Serving: Adjust salt, lime, or spices for perfect balance.
• Don’t Overcook Spinach: Add late to maintain texture and color.
• Stir Gently: Prevents paneer from breaking apart in slow cooker.
• Check Liquid: Add broth if too thick; cook uncovered last 30 minutes if runny.

Yield: 6 Servings

Slow Cooker Saag Paneer (Spinach and Paneer Curry)

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Creamy slow cooker saag paneer with spinach, paneer, and aromatic spices.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ tsp turmeric
• 1 can (14 oz) full-fat coconut milk
• 1 medium onion, diced
• 1 tbsp fresh grated ginger
• 1 tbsp fresh lime juice
• 1 tbsp garam masala
• 1 tsp ground cumin
• 10 oz fresh baby spinach
• 12 oz paneer, cubed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• Fresh cilantro for garnish
• Salt to taste

Instructions

Prep Paneer: Cut paneer into 1-inch cubes; set aside for browning later.

Blanch Spinach: Boil spinach 1-2 minutes, drain, and shock in cold water to preserve color.

Sauté Aromatics: Heat olive oil in a skillet; cook onion, garlic, and ginger 4-5 minutes until soft.

Toast Spices: Add garam masala, turmeric, and cumin to skillet; stir 1 minute until fragrant.

Brown Paneer: In same skillet, lightly brown paneer cubes 2-3 minutes; set aside.

Combine in Slow Cooker: Add onion mixture, coconut milk, and spinach to a 4-quart slow cooker.

Add Paneer: Gently stir in paneer cubes; season with salt to taste.

Cook Low: Cover and cook on LOW for 4 hours until flavors meld and curry thickens.

Add Lime Juice: Stir in lime juice; taste and adjust salt or spices for vibrant flavor.

Serve: Garnish with cilantro; enjoy warm with rice, naan, or quinoa for a cozy meal.

Notes

• Use a 4-quart slow cooker for even cooking and optimal texture.
• Brown paneer for extra flavor and texture; skip if short on time.
• Leftovers are perfect for lunch bowls with grains or greens.
• Add spinach late if using frozen to avoid mushiness.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 210Total Fat 15gSaturated Fat 8gUnsaturated Fat 7gCholesterol 40mgSodium 498mgCarbohydrates 8gFiber 2gSugar 2gProtein 13g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Paneer (12 oz): Firm Indian cheese; cut into bite-sized cubes for texture.
• Spinach (10 oz, fresh): Baby spinach for tenderness; frozen if thawed and drained.
• Coconut Milk (1 can, 14 oz, full-fat): Creamy base; light version for lower calories.
• Onion (1 medium, diced): Yellow for sweetness; finely chopped for even cooking.
• Garlic (3 cloves, minced): Fresh for bold aroma; enhances savory depth.
• Ginger (1 tbsp, grated): Fresh for zesty warmth; ground (1 tsp) as substitute.
• Garam Masala (1 tbsp): Warm spice blend; essential for authentic flavor.
• Turmeric (½ tsp): Adds golden color and earthy notes.
• Cumin (1 tsp): Ground for warm, nutty flavor; whole seeds as alternative.
• Lime Juice (1 tbsp, fresh): Brightens dish; lemon juice as substitute.

Variations and Substitutions

• Vegan: Swap paneer for tofu; ensure coconut milk is plant-based.
• Gluten-Free: Naturally GF; confirm garam masala is compliant.
• Greens Swap: Use kale, Swiss chard, or mustard greens instead of spinach.
• Spicy Kick: Add ½ tsp red chili powder or fresh green chilies.
• Protein Boost: Include chickpeas or lentils for extra heartiness.
• Creamy Twist: Blend part of the sauce for smoother texture.
• Low-Fat: Use light coconut milk; reduce oil to 1 tbsp.
• Herb Garnish: Swap cilantro for parsley or mint for freshness.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of water; microwave gently.

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Until you can read, Slow Cooker Rustic Vegetable Quinoa Stew