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Saag Paneer
Chef Durga Prasad of Tamarind – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings


  • 2 pounds spinach
  • 3 ounces oil
  • ¼ ounce cumin
  • 2 ounces garlic, chopped
  • 8 ounces onion, chopped
  • 1 ounce chickpea flour
  • 1 pound baby spinach
  • ¼ ounce salt
  • ¼ ounce chili flakes
  • 1 pound paneer
  • 2 ounces heavy cream
  • ¼ ounce ginger, julienne

Blanch spinach (not baby). Mince and set aside. Heat oil, add cumin while heating. When oil starts to crackle, add garlic, and cook until golden brown. Add onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps. Cook until oil emerges, then add minced spinach, baby spinach and sauté until pan is dry. Add salt, chili flakes and paneer, finish with cream and serve garnished with julienned ginger.


 Published: Jan 2004