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  • 2 tablespoons olive oil
  • 12 ounces Indian paneer cheese, cut into cubes
  • 1 large onion, thinly sliced
  • 1 -- (1-inch) piece fresh ginger, peeled and diced
  • 1 tablespoon chopped garlic
  • 1 teaspoon cumin seeds
  • 2 teaspoons ground coriander
  • 1/4 teaspoon salt
  • 1 teaspoon garam masala
  • 1 -- green chile, chopped (optional)
  • 1 pound frozen spinach, defrosted
  • 1/3 cup whole milk
  • 2 teaspoons lemon juice


  1. Heat olive oil in a large skillet; add paneer and saute until golden. Add the onion, ginger, garlic, spices and chile (if using); cook 7 minutes. Squeeze any excess water from spinach and blend it with milk. Add spinach to pan and bring to a boil. Add lemon juice. Serve with naan or pita bread.

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The recipe was originally published as Saag Paneer on

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