Sag and Paneer

Total Time:
20 min
5 min
Inactive Prep:
15 min
4 servings


  • 2 cups chopped fresh broccoli
  • 2 cups chopped fresh rapini
  • 2 cups chopped fresh spinach
  • 2 tablespoons grapeseed oil, plus more for frying the paneer
  • 1 onion, chopped
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon fenugreek seeds
  • Pinch salt
  • 1 cup cubed paneer (Indian cheese)
  • Serving suggestion: Serve with rice.


Steam the broccoli, rapini and spinach in a stovetop steamer until they are bright green and tender, and then set aside.

Place a large skillet over medium-high heat and add the oil. Add the onion, garlic, and ginger and cook for 4 minutes. Add the garam masala, fenugreek seeds, and salt and stir well to toast. Stir in the steamed greens and let simmer for 5 minutes.

Heat another nonstick skillet over medium-high heat and add oil. Add the cubed paneer to the hot oil and cook until golden, turning frequently. Stir the paneer into the spinach mixture and serve with rice.