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$1.75 and 30 Minute Homemade Saag Paneer

A quick and delicious version of the Indian delight, Saag Paneer! Ready in only 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: saag paneer
Servings: 8 servings
Calories: 150kcal
Author: apartmentchefnick
Cost: $14


  • 10" Non-stick saute pan
  • Chef's knife
  • Two medium bowls
  • Small bowl


  • 2 lbs frozen pre-cut organic spinach
  • 3/4 lbs paneer cheese, cubed to ~1/2"
  • 1/2 white onion, finely chopped
  • 3/4 cup yogurt (not Greek!)
  • 6 garlic cloves, finely chopped
  • 1 tbsp grapeseed or avocado oil
  • ~2 tbsp garam masala (2 tsp: ginger, 1 tsp: coriander, cardamom, black pepper, 1/2 tsp: cumin, cinnamon; 1/4 tsp: cloves, nutmeg)
  • 1 tsp turmeric
  • 3/4 tsp kosher salt

For Spicy Saag Paneer

  • 2 serrano peppers, finely chopped
  • 1/8 tsp cayenne


  • Steam frozen bags of spinach in the microwave.
  • Chop paneer into ~1/2″ cubes. Put the cubes in a medium bowl along with turmeric, cayenne, a pinch of salt (<1/8 tsp), and just enough grapeseed oil to lightly coat the cheese. Mix together.
  • Mix spices for garam masala in the small bowl.
  • Remove veins and seeds from serrano peppers (if using). Finely chop peppers, garlic, and onion. Put them in the other bowl along with the garam masala and ~1/4 tsp of salt. Mix together.
  • Sauté paneer cubes on in the sauté pan over medium-low heat (~4 out of 10), stirring occasionally. Return to bowl once cubes are slightly browned on one side (~5min) and set aside to cool.
  • Add a little grapeseed oil to the sauté pan over medium-low heat (~1 TBSP) and add the onion and pepper mixture. Sauté until onions begin to soften (~3 minutes).
  • Add the spinach directly from the bags to the sauté pan along with the rest of the salt (~1/2 tsp), combine with the onion mixture and cook, stirring occasionally (~10 minutes).
  • Turn off the burner and add yogurt in 1/4 cup scoops, stirring to combine in between each scoop.
  • Add paneer and stir to combine.
  • Enjoy!