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Saag Paneer Recipe

Looking for an easy Saag Paneer recipe? Learn how to make Saag Paneer using healthy ingredients.


Submitted by rwinstedt

Makes 4 servings



Ingredients 2 pounds fresh baby spinach, washed and stems trimmed 1/4 cup ghee, recipe follows 1/2 pound cubed paneer cheese 2 yellow onions, finely chopped 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 teaspoon curry powder, recipe follows 1/2 cup buttermilk 1/4 cup plain yogurt Salt Directions Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.

Recipe Ingredients for Saag Paneer

32 oz Spinach
3 serving Grape Seed Oil
8 oz Cheese
2 medium raw Onion Yellow
3 clove Garlic
1 tsp Ginger Root
1 tsp Garam Masala
0.5 cup, small curd (not packed) Cottage Cheese, Creamed, Large Or Small Curd

Recipe Directions for Saag Paneer

  1. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.

  2. Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread.

Categories

Vegetables

Nutrition Facts
Serving Size 444.4g
Amount Per Serving
Calories
395
Calories from Fat
258
% Daily Value*
Total Fat
28.7g
44%
Saturated Fat
11.7g
58%
Trans Fat
0.0g
Cholesterol
64mg
21%
Sodium
314mg
13%
Potassium
1386mg
40%
Total Carbohydrates
14.3g
5%
Dietary Fiber
6.0g
24%
Sugars
4.6g
Protein
22.6g
Vitamin A 436% Vitamin C 113%
Calcium 56% Iron 47%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in iron
  • High in manganese
  • High in magnesium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
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