Saag Paneer


A traditional Indian dish made from cooked spinach, paneer (cheese), and thickened with yoghurt, or coconut milk.


  • 1 lb chopped baby spinach (remove stems)

  • 2 tsp dried fenugreek leaves

  • 4 Tbsp ghee (clarified butter)

  • 12 oz Paneer (cheese)

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp fresh ginger (peeled and grated)

  • 2 tsp cumin powder

  • 2 tsp garam masala

  • 1/2 tsp turmeric

  • 1/4 tsp cayenne pepper

  • 1/4 tsp Himalayan pink salt (fine grind)

  • 1 1/2 cups coconut milk or greek yoghurt

    *NOTE: if you want to make your own paneer cheese … it’s pretty easy to do. See Spice Horizon recipe in the Indian Cuisine recipe section.


  1. Combine the baby spinach (stems removed) and fenugreek in boiling water and cook for about 3 minutes

  2. Drain spinach, and let cool. Then squeeze out all remaining water from the mixture.

  3. Chop spinach as fine as you like.

  4. Cut paneer into 1” cubes

  5. Add ghee to a heavy saucepan and turn burner to low heat. Add paneer cubes and lightly brown on both sides.

  6. Remove paneer and allow to drain on paper towels

  7. In same saucepan, add the chopped onions, minced garlic, and grated ginger, and sauté until the onions are translucent

  8. Add spinach, paneer, garam masala, turmeric, cayenne pepper, Himalayan sea salt, and coconut milk (or yoghurt)

  9. Cook until the liquid has reduced and the spinach is a creamy mixture.

    Things you'll need for this recipe...