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Easy Saag Paneer

  • 25 m
  • 25 m
Hilary Meyer
“The paneer cheese in this fast and easy dinner doesn't melt when it cooks. It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices. Serve over brown basmati rice to round out this healthy meal.”


    • 8 ounces paneer cheese, cut into ½-inch cubes
    • ¼ teaspoon ground turmeric
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 small onion, finely chopped
    • 1 jalapeño pepper, finely chopped (optional)
    • 1 clove garlic, minced
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons garam masala
    • 1 teaspoon ground cumin
    • 20 ounces frozen spinach, thawed and finely chopped
    • ¾ teaspoon salt
    • 2 cups low-fat plain yogurt


  • 1 Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.
  • 2 Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.
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