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Saag Paneer (Fresh Cheese with Greens)

This is one of my favorite go-to meals. It’s a great way to pack a lot of nutrition, including vitamins A and C, antioxidants, fiber, and folate, into each bite. It’s versatile and, with appropriate modifications, tridoshic.

For vata: use chard and/or spinach for the greens, and add the optional yogurt and plenty of fresh ginger

For pitta: use dandelion greens, chard, and/or kale, go easy on the garlic and spices, and add plenty of fresh cilantro at the end

For kapha: use mustard greens and/or kale, and omit the optional yogurt

Saag Paneer (Fresh Cheese with Greens)

V↓ P↓ K↓ (with modifications, see above)


1 1/2 cups paneer, sliced into 1 inch cubes

2 tablespoons ghee

1 large red onion, diced

1 cloves of garlic, minced

2 inch piece of fresh ginger, peeled and sliced (more or less depending on desired heat)

1 teaspoon garam masala

6-8 ounces (approximately 4 tightly packed cups) of any dark leafy greens: spinach, kale, chard, arugula, mustard, dandelion, collard greens

1/2 cup plain whole milk yogurt (optional)

splash of water

1/2 teaspoon salt

1/2 cup chopped fresh cilantro to garnish (optional)


  1. Melt the ghee in a large skillet. Add the paneer and cook, turning frequently, until golden brown. Remove the paneer from the skillet and set aside.

  2. To the same skillet, add the onion and sauté until it begins to soften, about 5 minutes.

  3. Add the ginger, garlic, garam masala, and salt, and stir a few minutes more, until fragrant.

  4. Add the dark leafy greens and a splash of water, if the pan seems dry, and stir until greens are wilted. Depending on the type of greens you are using, you may need to add more water, and/or cover the skillet for a few minutes to wilt the greens.

  5. Remove from heat and add the mixture to a blender, along with the yogurt if using. Blend on low until texture is consistent, but not too smooth.

  6. Add the greens mixture back into the skillet, along with the paneer. Heat on low for a 2-3 minutes, until the paneer is warmed through.

  7. Serve with basmati rice and garnish with fresh cilantro. Serves 2-3 as a main dish.


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