This Paneer is simple to make and full of nutritious ingredients. It’s traditional made with paneer cheese and I made my own paneer cheese for these photos. It’s incredibly easy to make and only involves milk and lemon juice. Paneer cheese bought in the store works wonderfully as well, of course. The Saag can also be made with chicken or lamb if you prefer having a protein in your dish and that will make it Paleo. Try it with some steam, mashed cauliflower or cauliflower rice for a Paleo and Whole30 option or with rice for a gluten-free diet.
Check out our Quick Naan Bread recipe that would go perfectly with this recipe.
I love Indian food and have tried lots, but chicken saag is my favorite by far. I always order it at my favorite Indian restaurant, but I actually like this recipe better than the restaurant and it's not even very hard to make!
- 16 oz Fresh Spinach Leaves (1 lb.)
- 3/4 Cup Water
- 4 Tbl Olive Oil
- 1 Large Yellow Onion, diced
- 2 Cloves Garlic, Minced
- 1/2 tsp Ginger, ground
- 1 1/2 tsp Garam Marsala
- 1 tsp Cumin
- 2 tsp Real Salt
- 2 Fresh Tomatoes, pureed
- 6 oz Paneer Cheese, cubed (or cooked chicken or lamb for Paleo/Whole30/Dairy-Free)
- 2 Tbl Coconut Milk
Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.
Puree the fresh tomato until smooth. Set aside in a small bowl.
Pour in the tomato puree and cook for 1 minute.
Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5 minutes on medium heat. Check seasonings and add more salt, if desired.
Serve over rice or with naan bread.