Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The paneer cheese in this fast and easy recipe doesn't melt when it cooks. It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices. Serve saag paneer over brown basmati rice to round out this healthy meal.

EatingWell.com, February 2018


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Toss paneer with turmeric in a medium bowl until coated. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the paneer and cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil to the pan. Add onion and jalapeño (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) Add garlic, ginger, garam masala and cumin. Cook, stirring, until fragrant, about 30 seconds. Add spinach and salt. Cook, stirring, until hot, about 3 minutes. Remove from the heat and stir in yogurt and paneer.


Large nonstick skillet

Nutrition Facts

1 cup
382 calories; protein 24.5g; carbohydrates 18.9g; dietary fiber 4.6g; sugars 10.9g; fat 24.3g; saturated fat 11.7g; cholesterol 64.1mg; vitamin a iu 17158.5IU; vitamin c 10.4mg; folate 222.6mcg; calcium 700mg; iron 3mg; magnesium 130mg; potassium 814.8mg; sodium 641.1mg; thiamin 0.2mg.

2 fat, 2 high-fat protein, 1 1/2 reduced-fat dairy, 1 1/2 vegetable