Saag Paneer - Yoga Journal

Saag Paneer


This traditional Indian dish of spinach cooked with Indian spices, yogurt, and cheese is filling enough for a main course. Look for paneer, a fresh Indian cheese, in Indian grocery stores, or substitute fresh mozzarella. A wok makes light work of steaming down a big bunch of spinach. Serve with rice and warm naan (Indian flat bread).


  • 2 Tbs. ghee or olive oil
  • 1 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 large onion, finely diced
  • 1 small hot chile, seeded and minced
  • 1 oz. fresh ginger, peeled and minced (2 Tbs.)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 lb. baby spinach
  • 8 oz. thick plain yogurt, drained
  • 8 oz. paneer cheese or fresh mozzarella, cut into cubes


1. Heat ghee over medium heat in wok. Add cumin and coriander, and stir until spices sizzle. Add onion, and sauté 2 minutes, or until translucent. Add chile, ginger, and garlic. Sauté 2 minutes more.

2. Add spinach, season with salt, cover wok with lid, and steam spinach 2 to 3 minutes. Remove lid, and continue stirring spinach until wilted. Pour off liquid accumulated in bottom of wok.

3. Stir in yogurt, and cook 2 to 3 minutes more, or until heated through. Remove from heat, and fold in cheese.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 397
  • Carbohydrate Content: 21 g
  • Cholesterol Content: 87 mg
  • Fat Content: 27 g
  • Fiber Content: 7 g
  • Protein Content: 20 g
  • Saturated Fat Content: 19 g
  • Sodium Content: 516 mg
  • Sugar Content: 5 g