Dinner / Indian
Saag Paneer Stuffed Sweet Potatoes
Slow-roasted sweet potatoes overflow with creamy garam masala spinach and seared paneer for cozy vegetarian comfort food.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hour
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 400°F (200°C). Pierce sweet potatoes, rub with 1 tablespoon ghee, salt generously, and roast on a parchment-lined sheet until tender, 40 minutes. Test the centre of the largest potato with a knife; larger potatoes may need longer than the stated roasting time.
Meanwhile, warm the remaining ghee in a skillet over medium heat. Sear paneer cubes until golden on two sides, 3 minutes, then transfer to a plate.
In the same skillet, cook onion with a pinch of salt until translucent, 5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
Bloom garam masala, cumin, turmeric, and chili powder in the aromatics for 45 seconds, stirring constantly.
Add spinach in batches with broth, tossing until wilted. Stir in coconut cream, simmer 3 minutes, then fold in seared paneer and lime juice.
Split the roasted sweet potatoes, fluff the centers with a fork, and spoon the saag paneer over each.
Finish with cilantro and pumpkin seeds; serve hot with extra lime wedges.
0 of 7 steps complete
A little kitchen know-how
- Roast the sweet potatoes on a wire rack set inside the sheet pan to keep skins crisp and caramelized.
- If coconut cream separates, whisk vigorously before adding to the skillet for a silky sauce.
- Paneer browns best when the skillet is not overcrowded; work in two batches if necessary.
Make it yours & keep it well
Use firm tofu instead of paneer and neutral oil instead of ghee for a dairy-free filling.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Store baked potatoes and saag separately. Warm the filling gently and add pumpkin seeds after stuffing.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
560 kcal · Protein 24 g · Carbohydrates 58 g · Fat 26 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make this without dairy?
Swap the paneer for extra-firm tofu and use refined coconut oil instead of ghee to create a fully plant-based version.
How do I meal-prep the filling?
Store roasted potatoes and saag separately for up to 48 hours; reheat the saag gently on the stovetop before stuffing.
Why is the filling watery?
Spinach releases moisture. Let the sauce simmer gently before returning the paneer, rather than overcooking the cheese while reducing it.
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