Sag and Paneer

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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2 cups chopped fresh broccoli

2 cups chopped fresh rapini

2 cups chopped fresh spinach

2 tablespoons grapeseed oil, plus more for frying the paneer

1 onion, chopped

1 tablespoon chopped fresh garlic

1 tablespoon chopped fresh ginger

1 tablespoon garam masala

1 teaspoon fenugreek seeds

Pinch salt

1 cup cubed paneer (Indian cheese)

Serving suggestion: Serve with rice. 


  1. Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside. Place a large skillet over medium-high heat and add the oil. Add the onion, garlic, and ginger and cook for 4 minutes. Add the garam masala, fenugreek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes. Heat another nonstick skillet over medium-high heat and add oil. Add the cubed paneer to the hot oil and cook until golden, turning frequently. Stir the paneer into the spinach mixture and serve with rice.