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How to Make Saag Paneer Spinach and Cheese Indian Stew

Nothing quite says vegetarian comfort food like the cuisine of India. Rich in flavorful stews that can be accompanied with rice, authentic breads or both you will not leave the table hungry. In Asian countries it is often customary, to have a few main courses at a meal. Saag Paneer, with it's creamy texture and punctuated with creamy chunks of lightly grilled Paneer cheese can be garnished with a few hot peppers, sauteed for half a minute to pop their flavors in a neutral oil. Have your Saag Paneer spinach cheese stew with some warm Indian flat bread such as garlic herb Naan.

Saag Paneer Stew with Grilled Garlic Herb Naan


Six and a half cups of freshly chopped spinach

One medium sized white onion minced

Four cloves garlic minced

1/2 teaspoon Kosher salt

1/2 teaspoon sweet Paprika

Two teaspoons Garam Masala (recipe below)

One teaspoon ground cardamom

1/2 teaspoon cumin ground or seeds

1/2 teaspoon cinnamon

1/2 teaspoon ceyenne

1/2 teaspoon ground tumeric

One tablespoon minced fresh ginger or 1/2 teasoon dried

One green serrano pepper minced

Five dried red peppers of your choice

1/8 cup vegetable oil or Ghee (clarified melted butter)

1/4 cup plain yogurt, or Laban yogurt mixed with 1/4 cup whole milk

Two cups freshly made or store bought Paneer Cheese or Farmer's Cheese

Two dry red peppers


1) In a dutch oven or high sided fry pan place the oil. Fry the dried spices for thirty seconds. Next bring the temperature to low and add the minced onion, minced garlic, and minced ginger. Add 1/2 cup of water and simmer on low for 15 minutes. Take off the heat and mix in the yogurt gradually off the heat stirring thoroughly.

2) Thoroughly mince your fresh spinach make sure it is fully washed and drained. Add to the spice yogurt mixture, and also add the minced green chili. Cook on low until the spinach is just melted and the yogurt loses a bit of it's thickness, 5-6 minutes.

3) In a separate pan, cut your Paneer farmer's cheese into half inch rectangles or cubes. Fry in a few more tablespoons oil, about a minute a side until lightly golden. Next fry the dried red peppers for thirty seconds. Remove with a slotted spoon. Incorporate most of chees into the stew, leaving out a few squares to dot on the top. Roughly chop the peppers and incorporate.

Serve with grilled Naan bread, or a Basmati rice pilaf of choice.

Recipe Developed By: World Cuisine Today July 8, 2017