Saag Paneer
Shopping list
  • 12oz green leaves from kalespinach, and/ or chard*
  • 12oz paneer or halloumicubed**
  • naan or other fresh flatbread
You might have
  • 1 onionfinely chopped or grated
  • butter or vegetable oil or ghee
  • salt
  • 1-2 green chilieschopped
  • additional garlic to tastegrated
  • 1-2tsp lemon juice
  • 1-4tbsp heavy cream or yogurt
Culinary Spice Kit
  • Cumincoriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper
Prepare green leaves
  1. In a large POT, bring 4 quarts of water to boil.
  2. Add leaves and cook for 3 minutes.
  3. Drain and let cool.
  4. In a FOOD PROCESSOR, grind leaves into a smooth puree.
  5. Add a bit of water if necessary.
  6. Optional: Add green chilies.
  1. In a PAN, heat 1 tbsp butter, ghee, or oil over medium heat.
  2. Stirring frequently, fry onions with a dash of salt over medium-low heat until they turn translucent.
  3. Stir in Saag Paneer Spices and salt to taste.
  4. Optionally, add more garlic to taste.
  5. Add leaves puree and mix well.
  6. Add up to 1 cup of water if you like the dish more liquid.
  7. Cook over medium-low heat for 3 minutes.
  8. Add paneer cubes and cook over medium-low heat for 3 minutes.
  9. Optional: finish dish to taste with lemon juice, and/ or heavy cream or yogurt.
  10. Serve with bread.
  11. Enjoy!
Recipe Notes

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