Palak Paneer: Indian Spinach with Fresh Cheese

This Indian dish may also be called saag paneer. “Palak” and “saag” are often used to mean “spinach” or similar green. Paneer is an unsalted and unaged cheese. If you can’t find paneer you can substitute feta or firm tofu.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 small yellow onion, chopped
  • ½ tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. garam masala powder
  • 1 lb. frozen spinach, thawed, squeezed, and chopped
  • 1 green jalapeño, seeded and chopped
  • 1 garlic clove, minced
  • 1 small tomato, chopped
  • ¼ cup chopped cilantro
  • 1 tsp. salt
  • 12 oz. chicken broth
  • 1 cup plain Greek yogurt
  • 8 oz. paneer

Directions

  • Place a skillet over medium heat. Once it is warm, add the oil and the onion. Stir the onion frequently for 4–5 minutes, or until translucent.
  • Add the dried spices and stir continually for two minutes. The spices should be very fragrant.
  • Add the spinach to the skillet and stir, scraping any bits of spice off the bottom if necessary. Add the jalapeño, garlic, tomato, and cilantro. Cook for 10 minutes.
  • Add the salt and broth to the skillet and stir to combine. Let the liquid evaporate before stirring in the yogurt and cheese. Stir for 1–2 minutes until the cheese and yogurt are warmed. Serve immediately over cooked basmati rice.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 small yellow onion, chopped
  • ½ tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. garam masala powder
  • 1 lb. frozen spinach, thawed, squeezed, and chopped
  • 1 green jalapeño, seeded and chopped
  • 1 garlic clove, minced
  • 1 small tomato, chopped
  • ¼ cup chopped cilantro
  • 1 tsp. salt
  • 12 oz. chicken broth
  • 1 cup plain Greek yogurt
  • 8 oz. paneer

Directions

  • Place a skillet over medium heat. Once it is warm, add the oil and the onion. Stir the onion frequently for 4–5 minutes, or until translucent.
  • Add the dried spices and stir continually for two minutes. The spices should be very fragrant.
  • Add the spinach to the skillet and stir, scraping any bits of spice off the bottom if necessary. Add the jalapeño, garlic, tomato, and cilantro. Cook for 10 minutes.
  • Add the salt and broth to the skillet and stir to combine. Let the liquid evaporate before stirring in the yogurt and cheese. Stir for 1–2 minutes until the cheese and yogurt are warmed. Serve immediately over cooked basmati rice.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat22g
Saturated Fat11g
Cholesterol65mg
Sodium1450mg
Total Carbohydrate12g
Dietary Fiber5g
Sugars4g
Protein24g