We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Sag Paneer
Spring 2008
Sag Paneer is one of my favourite Indian vegetable dishes. It is a mixture of spinach and Indian cheese, called paneer, which housewives make fresh every day. Most sag paneer are cooked until the spinach is very soft and really looses its spinach taste and consistency. Then it is puréed. This dish has more texture. To make paneer follow the recipe below—you will have a little extra. For a fast and easy substitute, place ricotta in a cheesecloth-lined sieve and weight down overnight to press out the whey.
Serves 4
Paneer
8 cups (2 L) whole milk
1½ tsp (7 mL) salt
¼ cup (50 mL) lemon juice
Spinach
3 tbsp (45 mL) vegetable oil
2 tbsp (25 mL) thinly sliced garlic
1 tsp (5 mL) grated ginger
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) black mustard seeds
5 cups packed (1.25 L) baby spinach
1 cup (250 mL) paneer, diced into ½-inch (1-cm) pieces
¼ cup (50 mL) yogurt
1 tbsp (15 mL) chopped fresh mint
Salt and freshly ground pepper
1. Pour milk into a large pot over high heat. Add salt and bring just to a boil. Turn heat to low and let simmer for 5 minutes, watching carefully so the pot does not boil over. Remove milk from heat and stir lemon juice into pot, 1 tbsp (15 mL) at a time. The milk will begin to curdle. Keep stirring and adding lemon juice until you have large curds and slightly cloudy whey. Pour curds into a sieve and discard whey.
2. Turn curds onto a piece of clean cheese cloth and press into a block, folding cheesecloth around curds. Place in a sieve over a large bowl, cover with a small plate and use canned goods as weights to press out any remaining whey. Refrigerate for 3 hours or until firm. Discard any remaining whey.
3. Heat vegetable oil in a skillet over medium heat. Add garlic and ginger and sauté for 4 minutes or until pale gold. Remove garlic and reserve.
4. Return pan to burner and add cumin, ground coriander and mustard seeds. Sauté for 1 minute or until you can just smell the spices. Immediately add spinach and cook together until spinach is wilted. Add paneer and cook until paneer is warmed through, about 1 minute. Remove from heat and stir in yogurt, mint and salt and pepper. Sprinkle fried garlic overtop.
Serves 4
