Parsnip and Paneer Saag

Image above: “Parsnip” by ©HTO3 is licensed under CC BY-SA 2.0.

A parsnip and paneer saag is a beautiful thing, a vegetarian curry of epic proportions. The strength of flavours bring this dish in line with more traditional curries.

One of my yearly traditions is a curry with several friends that I have known since school. This is a delight to attend in the run up to Christmas. How better to get into the Christmas spirit than spending time with friends you have not seen in ages.

The Christmas curry has become an institution in my household and my friendship group. It is a cracking time full of craic. However, my friends are much less meat eaters than me, so I have been introduced to a range of vegetarian curries through this event. Along side a desire to eat less meat, a desire to be able to use the veg that I grow, and an even larger desire to use a glut of parsnips and sorrel this curry was born.

Sorrel work as a good replacement to spinach and has an acid kick. It is more interesting to eat, which when eating saags can be useful as often they can end up a little bland.

Enjoy this recipe from the Allot to Eat kitchen.

Paneer and Parsnip Saag

This is an interesting recipe, but great fun to to, and a nice, different way to use your parsnip, which brings a nice earthy sweetness to the dish. A final twist on this food, rather than using spinach I recommend sorel, it adds a sharpness which is just lovely. If you don’t grow your own sorel, spinach also works, but you do loose the lemony tang.
Serve with rice and a flat bread.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Fusion, Indian
Keyword: Curry, Paneer, Parsnips
Servings: 4 Servings


  • 2 tablespoon mustard oil
  • 3 garlic cloves
  • 2 medium onions
  • Inch of ginger
  • 2 teaspoons of mustard seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon turmeric
  • 1.5 teaspoon garam masala
  • 1 teaspoon chili powder kashmiri works well
  • 250 g paneer
  • 250 g parsnips
  • 500 g sorrel leaves washed.


  • Cut the parsnips into small chunks and place on a baking tray. Roast for 20 minutes.
  • Dry fry the coriander seeds and mustard seeds in a thick based frying pan until fragrant. Then pour into a mortar and grind until powdered.
  • Add the mustard oil, the ground mustard and coriander seeds, the garam masala, the turmeric and chili powder into the frying pan.
  • Finely dice the garlic, onion and ginger (you can leave the skin on if you want a hot kick) and add all to the oil. Cook for 5 minutes.Slice the green chili and add to the pan. Fry for another 3 minutes.
  • Add the parsnip pieces to the mix and cook for 5 minutes.Roughly tear the sorrel, removing any thick stems and then add raw to the pan with 100ml of water. Stir all together and ensure the bottom of the pan is deglazed. Allow the sorrel to wilt down.
  • Once sorrel is wilted add the paneer. Cut into inch pieces and mix into the sorrel parsnip and spice mix. Allow to cook through for a further 3 minutes and then serve immediately with some boiled rice and a piece of naan bread.