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Playing How To Make Saag Paneer (Spinach with Cheese) By Rachael

Rach shares her recipe for the classic Indian side dish Saag Paneer (spiced spinach with cheese). She likes to serve this with her Indian-Style Onion-Marinated Steak.


For the spice blend:
  • 1 tablespoon cumin seed, a palmful
  • 1-2 cardamom pods
  • 2 cloves
  • 3 whole allspice berries
  • 5-6 black peppercorns
For the Saag Paneer:
  • One 8-ounce brick paneer cheese, halved horizontally and cut into thin 1x½-inch pieces
  • 2 tablespoons ghee or butter
  • 1 large onion, finely chopped 
  • 4 cloves garlic, chopped or grated
  • 1 tablespoon grated or finely chopped fresh ginger root, or 1 teaspoon ground ginger
  • 1 tablespoon grated or finely chopped fresh turmeric root, or 1 teaspoon ground turmeric
  • 1 pound spinach, stemmed and coarsely chopped
  • 1 cup buttermilk
  • ¼ cup whole milk yogurt
  • 1 small lemon, juiced
  • 3-4 tablespoons toasted sesame seeds


Serves: 4


For the spice blend, toast seeds and grind in spice mill or substitute 2 tablespoons store-bought garam masala.

For the paneer, heat nonstick skillet over medium to medium-high heat with 1 tablespoon ghee or melt butter and foam, then add cheese and brown on both sides, remove and reserve.

To assemble the Saag Paneer, heat remaining 1 tablespoon ghee in a large skillet over medium to medium-high heat, add onions and cook 5 minutes, add garlic, ginger, and turmeric, and stir in about ½ cup water and let it absorb. Add spice blend and wilt in the spinach a few handfuls at a time. Add buttermilk and yogurt, reduce heat, and simmer to thicken 15 minutes. Add cheese and combine, add juice of 1 lemon, top with sesame and serve.