Saag Paneer

  • Time
    30 mins
  • Servings
  • Nutrition
    400 Per Serving

Spinach never tasted so good! Scoop a bite of the melt-in-your mouth sag (spinach) and cubes of fresh paneer (cheese) with crisp hot break, and you’ll know what we mean.


The spinach is enhanced with aromatics like ginger and kasthuri methi (dried fenugreek). Paneer is an unaged, curd cheese commonly made fresh in Indian homes. When combined with earthy greens it creates a dish that is nutritious yet decadent

Kitchen Tools

  • Large Pot
  • Small Pot
  • Large Sauce Pan
  • Blender
  • Oil
  • Salt



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Bring a large pot of water to a rapid boil. Meanwhile cube the paneer, chop the tomatoes, mince the green chili and set aside. When water comes to a boil, drop in the spinach and boil for 1 minute. Drain spinach and run under cold water.

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Blend the drained spinach with a quarter cup of water into a chunky sauce. If you don’t have a blender, finely chop the spinach and set aside. Start making the rice according to instructions.

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In a separate saucepan over medium heat, add 1 tablespoon oil and the cumin seeds. Toast until seeds are fragrant, about 1 minute. Add the onion, ginger, garlic, green chili, and 1 teaspoon of salt and saute for 4 minutes.

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Stir in the coriander, turmeric and garam masala powders and the chili powder based on your spice level. Stir in the chopped tomatoes and cook until tomatoes break down, about 4 minutes.

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Mix in the blended/chopped spinach and the dried fenugreek leaves into the sauce. Simmer sauce until slightly thickened, about 4 minutes. Add more salt if desired.

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Stir in the paneer and cook for another 3-4 minutes until paneer is soft. Meanwhile toast the flatbread according to instructions. Serve hot with rice and Saag Paneer!

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