Saag Paneer
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Indian
  • 2 large bunches of spinach
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp fenugreek seeds
  • 3 TBSP butter
  • 1 large onion, minced
  • 1 large tomato, diced
  • 8 garlic cloves, minced
  • 2 inches ginger, grated or minced
  • 2 tsp garam masala
  • 16 oz. paneer, cubed
  1. (Step 1, The long way)Blanch the spinach in boiling water for 2 minutes, then refresh in cold water, drain, finely chop, and set aside.
  2. (Step 1, The short way) Finely chop the spinach and set aside.
  3. In a large skillet or frying pan, dry roast the cumin, coriander, and fenugreek on low heat until aromatic.
  4. Add the oil to the pan, increase heat to medium-low, and add the minced onion and garlic. Fry until brown and aromatic.
  5. Add the diced tomato, ginger, and garam masala. Bring to a simmer---throw in a pinch or two of salt---then add the spinach.
  6. Simmer until the liquid has reduced. Our goal here is just to reduce the liquid of the tomato without completely evaporating of all of it.
  7. Turn off the heat and gently fold in the paneer and salt to taste.
  8. Enjoy!
Recipe by Revived Kitchen at