#Indian #Recipe Week: Saag Paneer

Using the ghee, paneer, and garam masala recipes, we can create a great spiced spinach-cheese curry known as Saag Paneer.


  • 2 pounds baby spinach, washed and stems trimmed
  • 1/4 cup ghee (or olive oil/butter if you are lazy)
  • 1/2 pound (1/2 batch if using the previously listed recipe) cubed paneer cheese
  • 2 medium yellow onions, finely chopped
  • 6-8 garlic cloves, grated or minced
  • 1 teaspoon grated fresh ginger
  • 3-6 fresh green chilies (e.g. serrano), to taste
  • 1/8 – 1/2 teaspoon cayenne pepper, to taste
  • 1 teaspoon yellow curry powder
  • 2 teaspoons garam masala powder
  • 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tbsp lemon or lime juice or vinegar)
  • 1/4 cup plain yogurt
  • Salt
  • Black pepper
  • Serve with: Basmati rice


  1. Blanch about two pounds of fresh spinach in boiling water for one minute.
  2. Strain in colander, pressing all water out with a wooden or latex spoon or spatula.
  3. Pour 1/4 cup ghee in a large skillet over medium-high heat.
  4. When ghee is hot and melted, add the cubed paneer and fry for a few minutes until nicely browned. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Remove from pan and set aside.
  5. Saute the chopped onions, garlic, and ginger for about 5 minutes, stirring frequently, until the onions are translucent and soft.
  6. Add garam masala, curry powder, cayenne pepper, green chilies, and another 1/2 tsp salt and keep stirring for a few minutes until well mixed.
  7. Gently add the spinach and mix. Reduce heat to the lowest setting.
  8. Stir in buttermilk and yogurt to create a rich, creamy sauce and then turn the heat off.
  9. Add salt and pepper to taste. Stir in the fried paneer, and serve with the rice.

3 thoughts on “#Indian #Recipe Week: Saag Paneer

  1. […] paper towels so any excess oil can drip off. You can use this fried paneer in many recipes – saag paneer, matar paneer, and shahi paneer are a few other favorites. Tell us if you get creative and create a […]

  2. Your style is so unique compared to other folks I have read
    stuff from. Thank you for posting when you’ve got the opportunity, Guess I’ll just book mark this blog.

  3. […] Peanut Noodles, Peanut Satay to name a few) as well as our proclivity for peppers (e.g. Pad Thai, Saag Paneer for starters). This is an African style peanut soup that has just a hint of heat, some tang from […]

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