Badmaash LA’s Spinach Paneer (Saag Paneer) Aug22


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Badmaash LA’s Spinach Paneer (Saag Paneer)

Courtesy of Owner/Chef Pawan Mahendro


1⁄4 cup Canola Oil
1 Tbsp. Whole Cumin seed
1 medium Onion, sliced
1 Tbsp. Ginger finely, chopped
2 Tbsp. Garlic finely, chopped
1⁄2 Tbsp. Serrano chili, fine chop
1⁄2 tsp. Turmeric powder
1 tsp. Cumin powder
2 tsp. Coriander powder
1 1⁄2 cups Plum Tomatoes, diced
4 bunches Fresh Spinach, washed, drained, chopped
1 cup Paneer, cubed (Note: Paneer is an Indian pressed cottage cheese available at all Indian grocery stores)
1⁄4 cup Cilantro, chopped
Salt & Black Pepper, to taste



  1. 1)  Heat oil in a heavy bottom pan & sizzle cumin seeds to bloom.
  2. 2)  Add onions and cook till golden brown in color.
  3. 3)  Add ginger and garlic, sauté to give out fragrance, when done add

    Serrano chili and cook for a minute

  4. 4)  Add in turmeric and temper to cook, now add in cumin & coriander


  5. 5)  Add plum tomatoes and cook on low heat until they start breaking down.
  6. 6)  Add in spinach, mix well and allow it to braise until it is tender.
  7. 7)  Add paneer at this stage and season lightly with salt & pepper. Mix well

    and cook covered till the moisture evaporates.

  8. 8)  Mix in cilantro before service & sprinkle some over to garnish.


  •   Substitute steamed diced potatoes for paneer
  •   use 1⁄4 cup heavy or whipping cream in the end, bring the mixture to boil

    and cook till cream is blended well and green color is retained back

  • BadmaashLA
    108 West 2nd Street #104
    Los Angeles, California 90012
    Telephone: (213) 221-7466


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