Saag Paneer Recipe | Vegetarian Times Skip to main content

Saag Paneer

This traditional Indian dish of spinach cooked with Indian spices, yogurt, and cheese is filling enough for a main course. Look for paneer, a fresh Indian cheese, in Indian grocery stores, or substitute fresh mozzarella. A wok makes light work of steaming down a big bunch of spinach. Serve with rice and warm naan (Indian flat bread).



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2 Tbs. ghee or olive oil
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1 Tbs. ground cumin
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1 Tbs. ground coriander
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1 large onion, finely diced
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1 small hot chile, seeded and minced
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1 oz. fresh ginger, peeled and minced (2 Tbs.)
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3 cloves garlic, minced (1 Tbs.)
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1 lb. baby spinach
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8 oz. thick plain yogurt, drained
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8 oz. paneer cheese or fresh mozzarella, cut into cubes


1. Heat ghee over medium heat in wok. Add cumin and coriander, and stir until spices sizzle. Add onion, and sauté 2 minutes, or until translucent. Add chile, ginger, and garlic. Sauté 2 minutes more.
2. Add spinach, season with salt, cover wok with lid, and steam spinach 2 to 3 minutes. Remove lid, and continue stirring spinach until wilted. Pour off liquid accumulated in bottom of wok.
3. Stir in yogurt, and cook 2 to 3 minutes more, or until heated through. Remove from heat, and fold in cheese. 

Nutrition Information: 

20 g
Total Fat: 
27 g
Saturated Fat: 
19 g
21 g
87 mg
516 mg
7 g
5 g
Serves 4

Comments on this Recipe

The dish is palak paneer. Saag is a completely different dish.

@Jyoti "Saag" means "greens", does it not? I was under the impression that "palak" is specific to spinach, but "saag" can mean any vegetable greens, including spinach.