Photos by Wil Fernandez

Saag Paneer

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


Saag Paneer is my absolute favorite Indian dish. I love the creamy spinach with spices and I absolutely adore the cheese. If you can’t find paneer, tofu and cooked potatoes make an excellent substitution, or the spinach is perfectly delicious on its own.

Makes 4–6 servings

4 tablespoons coconut oil

2 onions, chopped

1 tablespoon mashed ginger

4 cloves garlic, mashed

½ teaspoon turmeric

1 teaspoon cumin

1½ pounds spinach, finely chopped

3 tablespoons cream

2 teaspoons lemon juice

1 teaspoon salt

2 teaspoons dried fenugreek

1 teaspoon garam masala

1 block paneer, cut into 1-inch cubes

Heat the oil in a large pot over medium heat. Add the chopped onions and cook slowly until they are soft and golden brown, about 20 minutes. Add the ginger and garlic and cook a minute more. Add the turmeric and cumin. Add the spinach and cook until completely wilted. Add a little water if it gets too dry, and cook through for about 20 minutes. Add the cream and lemon juice, then the salt. Stir until combined.

Add the garam masala and fenugreek. Stir in paneer until warmed through.

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Fall 2017

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