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Make The Recipe!

Saag Paneer

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Makes 4 servings 1x

Time 30 minutes

Units Scale


  • Salt
  • 1 pound spinach, rinsed well and trimmed of large stems
  • 1/4 cup olive oil
  • 1/4 cup chickpea or all-purpose flour
  • Pepper
  • 2 tablespoons garam masala or curry powder
  • 2 cups yogurt (preferably whole milk)
  • 8 ounces paneer, cut into 1/2-inch cubes (about 1 1/2 cups)


  1. Bring a large pot of water to a boil and salt it generously. Boil the spinach for 30 seconds, drain, and submerge it in a bowl of ice water to stop the cooking. Squeeze the spinach to drain off as much liquid as possible, and coarsely chop.
  2. Put the oil and flour in a large pot, sprinkle with salt and pepper, and turn the heat to medium-low. Cook, stirring frequently, until the flour darkens a bit and becomes fragrant, about 5 minutes, lowering the heat if necessary to keep it from scorching.
  3. Stir in the garam masala, then whisk in the yogurt. Raise the heat a bit and cook, stirring frequently, until the yogurt has heated through and thickened slightly, a couple of minutes. Fold in the spinach and cheese. Cook and stir until hot, another couple of minutes. Taste, adjust the seasoning, and serve.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

Spinach with Tofu and Coconut Milk

Dairy-free: Replace the paneer with cubed extra-firm tofu and the yogurt with 2 cups coconut milk. Proceed with the recipe, covering the pan when you heat the tofu in the mix- ture so it can warm through.