Best 6 Spinach And Feta Cooked Like Saag Paneer Recipes

Embark on a culinary journey to the vibrant streets of India with our authentic Saag Paneer recipe collection. Originating from the northern region of Punjab, Saag Paneer is a beloved dish that combines the earthy flavor of spinach with creamy homemade paneer cheese. Our diverse selection of recipes caters to various dietary preferences and skill levels, ensuring there's something for every home cook. From the classic Saag Paneer to its innovative variations, such as the creamy Saag Paneer with Sweet Corn and Bell Peppers and the vegan-friendly Saag Chana, our recipes offer a spectrum of flavors to tantalize your taste buds.

Discover the traditional Saag Paneer, a symphony of flavors where spinach and paneer dance harmoniously in a creamy tomato sauce. For a touch of sweetness, try our Saag Paneer with Sweet Corn and Bell Peppers, where colorful vegetables add a vibrant twist to the classic dish. Explore the depths of flavor with our Saag Paneer with Mustard Leaves, where the slight bitterness of mustard leaves complements the richness of the dish. If you prefer a vegan alternative, our Saag Chana is a delightful fusion of spinach, chickpeas, and aromatic spices.

Each recipe is meticulously crafted with detailed instructions, ensuring a seamless cooking experience. We guide you through every step, from selecting the freshest ingredients to perfecting the art of cooking Saag Paneer. Whether you're a seasoned cook or just starting your culinary adventures, our Saag Paneer recipes will inspire you to create a delicious and authentic Indian feast in your own kitchen.

Let's cook with our recipes!

SPINACH AND FETA COOKED LIKE SAAG PANEER

Spinach and Feta Cooked Like Saag Paneer image

Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.

Provided by Priya Krishna

Categories cookbooks Coriander Cardamom Onion Ginger Garlic Spinach Lime Juice Chile Pepper Feta Cumin

Yield 4 servings

Number Of Ingredients 14

Ingredients

¼ cup plus 2 tablespoons ghee or olive oil, divided
2 tablespoons coriander seeds
2 green cardamom pods, or ¼ teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, diced into ½ -inch pieces
1 tablespoon roughly chopped fresh ginger
1 garlic clove, minced
1 pound fresh baby spinach (10 to 12 cups)
½ tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed
1 small Indian green chile or serrano chile, roughly chopped
1 teaspoon kosher salt
6 ounces feta cheese, cut into ½-inch cubes (a little over ½ cup)
1 teaspoon cumin seeds
¼ teaspoon asafetida (optional, but really great)
¼ teaspoon red chile powder

Steps:

In a large pan over medium heat, warm ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
Serve with rice or roti.

SPINACH AND FETA COOKED LIKE SAAG PANEER

Spinach and Feta Cooked Like Saag Paneer image

Here's a familiar Indian takeout staple--saag paneer--but with the ingenious substitution of large cubes of feta for paneer (a bit of inspiration from our 1998 family trip to Athens and near continuous consumption of Greek salads, which in Greece are just . . . salads). The first time I tasted it, it was like when I discovered you can do the 9 times table with your fingers in third grade, which is to say, I just about lost it. Not only is my mom's spinach gravy infinitely more complex than that of most versions of saag paneer (I have been known to steal sauce swipes out of the pan when my mom isn't looking), but I also love the way the feta gets all soft and pseudo-baked, soaking in all the spices and melting a little into the gravy. And then you hit the pan with the oiled-up cumin and red chile powder, which add a whole other level of richness. I would go as far as to say that I now want all future saag paneer I eat to be made with feta. And I bet you will, too.

Provided by Priya Krishna

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/4 cup plus 2 tablespoons ghee or olive oil, divided
2 tablespoons coriander seeds
2 green cardamom pods, or 1/4 teaspoon ground cardamom (freshly ground is best)
1 small yellow onion, diced into 1/2-inch pieces
1 tablespoon roughly chopped fresh ginger
1 garlic clove, minced
1 pound fresh baby spinach (10 to 12 cups)
1/2 tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed
1 small Indian green chile or serrano chile, roughly chopped
1 teaspoon kosher salt
6 ounces feta cheese, cut into 1/2-inch cubes (a little over 1/2 cup)
1 teaspoon cumin seeds
1/4 teaspoon asafetida (optional, but really great)
1/4 teaspoon red chile powder
Rice or roti, for serving

Steps:

In a large pan over medium heat, warm 1/4 cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as--you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.
Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking. Serve with rice or roti.

SPINACH AND FETA SAUTE

Spinach and Feta Saute image

Bring home fresh baby spinach and sharp crumbled feta for this simple, mouthwatering accompaniment to chicken or fish.

Provided by Food Network

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 garlic cloves, minced
2 Tbsp. olive oil
6 oz. fresh baby spinach
1/4 cup sliced almonds
1/2 cup crumbled feta cheese

Steps:

In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

SAAG PANEER

Saag Paneer image

Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.

Provided by Aarti Sequeira

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 teaspoon turmeric
1/2 teaspoon cayenne
Kosher salt
3 tablespoons plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
1/2 teaspoon store-bought or homemade garam masala, recipe follows
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt, stirred until smooth
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Steps:

In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

AUTHENTIC SAAG PANEER

Authentic Saag Paneer image

Saag paneer is a classic Indian dish of cooked spinach studded with cubes of fried paneer cheese. Thickened with cream or coconut milk, it's a hearty and filling vegetarian meal.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
½ pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
½ cup heavy whipping cream
salt to taste

Steps:

Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside.
Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes.
Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 299 calories, Carbohydrate 18 g, Cholesterol 29 mg, Fat 19.9 g, Fiber 5.2 g, Protein 17.1 g, SaturatedFat 6 g, Sodium 479.9 mg, Sugar 2.9 g

SAAG PANEER

Saag Paneer image

Saag refers to an Indian vegetable dish in which spinach or other dark greens are stewed with ginger, garlic, fresh chiles and spices until meltingly soft. As the name suggests, saag paneer includes paneer, a mild Indian cheese that is firm enough to cook without melting. The heat of the serrano chiles balances the creamy richness, but for a milder dish, remove the seeds before mincing the chiles. The fresh greens are finely chopped before cooking, to help them break down faster into a silky gravy. Thawed chopped frozen spinach can be used to save time, but make sure to drain well and squeeze out the excess liquid first. Finish the dish with a little heavy cream (or plain yogurt) to lend body and richness.

Provided by Kay Chun

Categories dinner, one pot, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound fresh baby spinach (about 8 packed cups)
2 tablespoons ghee
8 ounces paneer, cut into 1-by-1/2-inch pieces
1/2 cup finely chopped yellow onion
Kosher salt and black pepper
1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
2 teaspoons grated garlic (from about 3 cloves)
1 serrano chile, stemmed and minced
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 cup heavy cream
Steamed rice and Indian flatbread, for serving

Steps:

In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen spinach. If using frozen spinach, thaw it completely and squeeze out any excess water before cooking.
Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become limp and lose its flavor.
Use a variety of spices: Indian cuisine is known for its use of spices. This recipe uses a blend of cumin, coriander, turmeric, and red chili powder. Feel free to adjust the amount of spices to your liking.
Serve with rice or naan: Saag paneer is traditionally served with rice or naan. Rice is a good option for absorbing the flavorful sauce, while naan can be used to scoop up the spinach and paneer.

Conclusion:

Saag paneer is a delicious and healthy Indian dish that is easy to make at home. This recipe uses fresh spinach, paneer cheese, and a variety of spices to create a flavorful and satisfying dish. Serve it with rice or naan for a complete meal. Note: It is important to use high-quality ingredients to make the best saag paneer. Look for fresh spinach with deep green leaves and firm paneer cheese. You can also adjust the amount of spices to your liking.