Jul 14 2026
Restaurants›Himalayan Flavor-Idaho Falls›Saag Paneer Recipe

Saag Paneer Recipe

Inspired by Himalayan Flavor-Idaho Falls
Time1h
Serves4

Home made cheese with spinach cooked with Himalayan flavor's spices.

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Ingredients

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Paneer

Saag Paneer

Method

Paneer making

  1. 1

    Prepare the milk

    In a large pot, bring 1 liter of milk to a boil over medium heat, stirring occasionally to prevent it from sticking.

  2. 2

    Curdle the milk

    Once the milk boils, reduce the heat and add 2 tablespoons of lemon juice. Stir gently until the milk curdles and separates into curds and whey.

  3. 3

    Strain the curds

    Line a colander with cheesecloth and pour the curdled milk into it to strain out the whey. Rinse the curds with cold water and sprinkle 1 teaspoon of salt. Gather the cheesecloth and squeeze out excess water.

  4. 4

    Shape the paneer

    Press the curds into a flat shape (around 1 inch thick) and place a heavy object on top for about 30 minutes to set.

Saag Paneer preparation

  1. 5

    Prepare the spinach

    Blanch 500 grams of spinach in boiling water for 2-3 minutes, then transfer to ice water. Drain and blend into a smooth puree.

  2. 6

    Cook the onions

    Heat 2 tablespoons of oil in a pan over medium heat. Add 1 medium chopped onion and sauté until golden brown.

  3. 7

    Add spices and tomatoes

    Add 1 tablespoon of ginger-garlic paste, 1 teaspoon of cumin seeds, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 chopped tomato. Cook until the tomatoes are soft.

  4. 8

    Combine spinach and spices

    Add the spinach puree to the pan along with 1 cup of water and salt to taste. Simmer for about 5-7 minutes.

  5. 9

    Add paneer

    Cut the prepared paneer into cubes and add them to the spinach mixture. Sprinkle 1 teaspoon of garam masala and stir gently to combine.

  6. 10

    Final touches

    Cook for another 5 minutes on low heat to allow the flavors to meld. Serve hot with naan or rice.

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