Saag Paneer (Winter Greens and Cheese)

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  • 8 ounces baby spinach
  • 8 ounces lacinato kale, tough stems removed and leaves chopped
  • Water, as needed
  • 1/4 cup ghee (clarified butter)
  • 1/2 onion, minced
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/2 cup half-and-half
  • 1 pound paneer, cut into 2-inch cubes
  • Salt, to taste


Combine spinach and kale in a food processor (in batches, if needed) and chop. Add enough water to form a smooth puree. Set aside.

Heat ghee in a large, heavy skillet over medium-high heat. Add onions, ginger and garlic and cook until onions are golden, 5 to 7 minutes. Stir in garam masala, coriander, turmeric, cumin and allspice. Cook spices until fragrant, about 3 minutes. Slowly stir in spinach-kale mixture. Reduce heat and simmer until the mixture thickens and most of the water evaporates, 20 to 30 minutes. Stir in half-and-half, paneer and salt; cook an additional 15 minutes. Serve hot.

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