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Kale Spinach Paneer Recipe

Kale-Spinach Paneer

Let me introduce you to one of our family favorite recipes – Kale/Spinach Paneer or Saag Paneer. This is a nutrient dense recipe and my kids really do love this recipe! (I swear!).

Paneer is Indian cheese that is made from adding acid to milk and curdling it. You can buy it from Indian Store or major grocery stores, but making it at home is a breeze. Check here for a video on how to make homemade paneer.

You can easily substitute chicken or tofu for the paneer.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 8 servings
Calories 206 kcal
Author Rashmi Nigam

Ingredients

  • 2 Tbsp. Oil any "unprocessed" oil that you normally cook with, divided
  • 1 cup Kale Leaves
  • 2 cups Spinach Leaves
  • 2 cups cubed Paneer adjust quantity based on your preference
  • 1 medium Red Onion thinly sliced
  • 1 tsp. crushed Garlic
  • 2 medium Tomatoes thinly sliced
  • 1/2 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/2 cup Water
  • Sea Salt to taste

Instructions

  1. Cut the paneer into cubes and pan fry them with no oil on low heat till the side has browned. Flip and brown the other side also. Or you could broil the paneer in a toaster oven until they are brown on both sides. Alternatively, you could fry the cubed paneer in oil until all the sides are brown. Keep aside.
  2. Add 1 Tbsp of oil in a wok or a pan on medium heat. Toss in both the kale and spinach leaves and sauté them till they are wilted. Remove from the pan.
  3. Purée the wilted kale and spinach leaves in a blender to a paste.
  4. Add 1 Tbsp of oil to the wok/pan used previously (or a new pan) and toss in the onion and garlic. Sauté over medium heat until the onions are translucent.
  5. Add the kale/spinach purée, turmeric, coriander powder, and salt to taste. Sauté until the leaves turn dark green, about 4-5 minutes.
  6. Add the tomatoes and cook for 3-4 minutes until the tomatoes are wilted. Add the browned paneer and water, and simmer for 5 minutes.
  7. Serve with rice, quinoa, or Indian bread (Naan, Roti, Paratha)!