Saag Paneer


  • 1 pound fresh baby spinach (about 8 packed cups)
  • 2 tablespoons ghee
  • 8 ounces paneer, cut into 1-by-1/2-inch pieces
  • 1/2 cup finely chopped yellow onion
  • Kosher salt & black pepper
  • 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
  • 2 teaspoons grated garlic (from about 3 cloves)
  • 1 serrano chile, stemmed and minced
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 cup heavy cream
  • Steamed rice and/or naan, for serving

Cooking Instructions

Step 1: In a food processor, working in batches, pulse spinach until minced but not puréed.  Do not pack the spinach too tightly or it won’t get evenly chopped.  You should have about 3 packed cups of minced spinach.

Step 2: Heat 1 tablespoon ghee over medium heat in a large nonstick skillet.  When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes.  Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.

Step 3: Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper.  Cook, stirring occasionally, until softened but not browned, about 5 minutes.

Step 4: Add ginger, garlic, and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute.  Stir in coriander and cumin until well blended.

Step 5: Add minced spinach and 1/2 cup water and increase the heat to medium.  Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.

Step 6: Stir in heavy cream and paneer until well incorporated.  Season with salt and pepper.  Transfer to a serving bowl.

Step 7: Divide rice and/or naan among 4 shallow bowls or plates.  Pass the saag paneer to spoon on top.

Enjoy this family-style Indian dish from NYT Cooking!