Saag Paneer

  • Yield 6 servings

Indian paneer (cheese) is a low-fat, mild, fresh cheese that will hold its shape in this creamy spinach mixture.

Mark Boughton Photography / styling: Teresa Blackburn


2 tablespoons olive oil
12 ounces Indian paneer cheese, cut into cubes
1 large onion, thinly sliced
1 -- (1-inch) piece fresh ginger, peeled and diced
1 tablespoon chopped garlic
1 teaspoon cumin seeds
2 teaspoons ground coriander
1/4 teaspoon salt
1 teaspoon garam masala
1 -- green chile, chopped (optional)
1 pound frozen spinach, defrosted
1/3 cup whole milk
2 teaspoons lemon juice


  1. Heat olive oil in a large skillet; add paneer and saute until golden. Add the onion, ginger, garlic, spices and chile (if using); cook 7 minutes. Squeeze any excess water from spinach and blend it with milk. Add spinach to pan and bring to a boil. Add lemon juice. Serve with naan or pita bread.



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