Saag Paneer
⚡ KevEats Recipe
Spinach & Mustard Saag with Paneer + Garlic Naan
Cozy spinach-mustard saag finished with paneer or feta and soft homemade garlic naan.
Deep, cozy saag energy without the heavy cream. Spinach and mustard greens get cooked down with garlic, ginger, spices, and Greek yogurt, then finished with paneer or feta for a creamy, flavor-packed plate.
560Calories
31gProtein
55gCarbs
23gFat
Ingredients
The Saag
- 10 oz spinach, fresh or frozen
- 6 oz mustard greens, roughly chopped
- 0.5 cup water, as needed
Aromatics + Spices
- 1.5 tbsp olive oil or ghee, divided
- 1 medium onion, thinly sliced
- 5 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1.5 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp Kashmiri chili powder, or up to 1 tsp
- 2 tbsp tomato paste
- 0.5 cup water or low-sodium broth
- to taste kosher salt and black pepper
- 1 tsp garam masala, to finish
Paneer + Garlic Naan
- 12 oz paneer, cubed, or 6–8 oz feta
- 0.5 cup plain Greek yogurt
- optional lemon wedge
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 cup plain nonfat Greek yogurt
- 1 tbsp olive oil
- 3 tbsp water, as needed
- 2 tsp olive oil or melted butter, for brushing
- 3 cloves garlic, minced
Macro Toggle
Per Plate
560 calories • 31g protein • 55g carbs • 23g fat
560 calories • 31g protein • 55g carbs • 23g fat
Kev Tip
Don’t boil after adding yogurt.
Keep the heat low after the Greek yogurt goes in so the saag stays creamy and doesn’t split.
Make It Fit Your Macros
Leaner: keep paneer to about 3 oz per plate or use feta.
Higher protein: swap in extra-firm tofu or part-skim paneer.
Lower carb: skip naan and serve with cauliflower rice or extra greens.
Higher protein: swap in extra-firm tofu or part-skim paneer.
Lower carb: skip naan and serve with cauliflower rice or extra greens.
Meal Prep Notes
Saag keeps well for 3–4 days. Store naan separately and reheat in a dry skillet.
Instructions
- 1Mix flour, baking powder, salt, Greek yogurt, and olive oil. Add water 1 tbsp at a time until a dough forms. Knead 60–90 seconds, cover, and rest 20–30 minutes.
- 2Steam spinach and mustard greens with a splash of water until wilted, about 3–5 minutes.
- 3Blend greens until mostly smooth, leaving a little texture.
- 4Heat 1 tbsp oil or ghee. Add cumin seeds and let them crackle.
- 5Add onion and cook 6–8 minutes until softened and lightly golden.
- 6Add garlic and ginger. Cook 45–60 seconds.
- 7Stir in coriander, turmeric, chili powder, tomato paste, salt, and pepper. Cook 1–2 minutes until toasted.
- 8Add blended greens and broth or water. Simmer 8–10 minutes until thickened.
- 9Reduce heat to low and slowly stir in Greek yogurt until creamy. Add garam masala.
- 10Optional: sear paneer cubes in remaining oil for 2–3 minutes, then fold into saag. If using feta, stir in off heat.
- 11Divide naan dough into 4 pieces. Roll into ovals and cook in a hot dry skillet 1–2 minutes per side.
- 12Brush hot naan with garlic oil or butter, finish with cilantro if using, and serve with saag.
Serving Notes
Macro note.
Estimate includes 1/4 batch of saag with paneer plus 1 homemade garlic naan.
Feta option.
Feta is saltier and tangier than paneer, so start with less and add to taste.
Bright finish.
A squeeze of lemon at the end balances the mustard greens and makes the whole plate pop.
