Alfred Prasad's Saag Paneer

Recipe Description:

Aged just 29, Alfred Prasad became head chef of Tamarind in London, achieving a Michelin star that he maintained for 13 years. His light, seasonal cooking is inspired by childhood memories of exploring India with his parents, tasting the varied delights of India’s regional cuisines. His food philosophy of ‘health, heritage and happiness’ merges creativity and scientific precision, enhancing the essential flavours of fresh ingredients with characteristic subtlety. Alfred elevates this classic spinach and buttery paneer curry by crowning it with the mature maple and anise aromas of kasoori methi, traditionally aged, dried fenugreek leaves.

  • Preparation time:

    For 2 - 30 minsFor 4 - 45 mins
  • Cooking time:

    For 2 - 40 minsFor 4 - 55 mins


    For 2 (For 4)

    Baby Spinach: 1 bag (2 bags)

    Onion: 1 (2)

    Tomato: 1 (2)

    Paneer: 1 pack (2 packs)

    Cumin Seeds: 1 pod (2 pods)

    Crushed Garlic: 1 sachet (2 sachets)

    Kicking Colour Spice Blend: 1 pod (2 pods)

    Sautéed Onion Paste: 1 pod (2 pods)

    Single Cream: 1 pot (2 pots)

    Dried Fenugreek Leaves: 1 pod (2 pods)

    Butter: 1 portion (2 portions)

    Garam Masala: 1 pod (2 pods)

    Naan Breads: 1 pack (2 packs)

    Nutritional Information:

    Per serving: Energy (kcal) 1192 Fat 58g of which saturates 29g Carbohydrates 143g of which sugars 47g Protein 52g Salt 1.19g

    Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.