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

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Equipment

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

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