Saag Paneer

Saag Paneer

Cuisine Indian
Servings 3


Shopping list

  • 12 oz green leaves from kale spinach, and/ or chard*
  • 12 oz paneer or halloumi cubed**
  • naan or other fresh flatbread

You might have

  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt


  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt

Culinary Spice Kit

  • Cumin coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper


Prepare green leaves

  • In a large POT, bring 4 quarts of water to boil.
  • Add leaves and cook for 3 minutes.
  • Drain and let cool.
  • In a FOOD PROCESSOR, grind leaves into a smooth puree.
  • Add a bit of water if necessary.
  • Optional: Add green chilies.


  • In a PAN, heat 1 tbsp butter, ghee, or oil over medium heat.
  • Stirring frequently, fry onions with a dash of salt over medium-low heat until they turn translucent.
  • Stir in Saag Paneer Spices and salt to taste.
  • Optionally, add more garlic to taste.
  • Add leaves puree and mix well.
  • Add up to 1 cup of water if you like the dish more liquid.
  • Cook over medium-low heat for 3 minutes.
  • Add paneer cubes and cook over medium-low heat for 3 minutes.
  • Optional: finish dish to taste with lemon juice, and/ or heavy cream or yogurt.
  • Serve with bread.
  • Enjoy!


* Use 2 bunch of green leaves, chopped
** Fry paneer cubes before adding to the dish.
Keyword cardamom, cloves