Saag Paneer

Adapted from Saveur.


  • 1 batch of paneer
  • 4 tbsp butter or ghee
  • 8 cloves garlic, chopped
  • 1 inch piece of ginger, peeled and chopped
  • ½ serrano pepper (seeds removed), chopped
  • ¼ cup water
  • 16 oz / 12 cups baby spinach
  • kosher salt
  • 12 tbsp heavy cream
  • 1 tsp garam masala
  • ½ tsp cayenne


Combine the garlic, ginger, serrano, and water in a blender and purée into a smooth paste.

Heat butter in a 12-inch nonstick skillet over medium-high. Add the ginger-garlic paste and cook, stirring, until fragrant, about 30 seconds.

Add the spinach, salt to taste, and cook, stirring often, until the spinach wilts, about 1 minute.

Reduce the heat to medium-low, cover, and cook, stirring often, until the spinach is very soft, about 15 minutes.

Stir in the cream, garam masala, and cayenne. Add the paeer to the skillet, cover, and continue cooking until the liquid thickens and spinach is soft, about 15 minutes more.

Types of Stuff