Unusual recipes

Saag Paneer, but with Feta

Saag Paneer, but with Feta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out the umami-charged asafetida at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive.


  • ¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 1½" piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small Indian green chile or serrano chile, coarsely chopped
  • 6 oz. feta, cut into 1" pieces
  • ¼ tsp. asafetida (optional)
  • Roti or rice (for serving)

Recipe Preparation

  • Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

  • Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

  • Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

  • Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

Recipe by Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.Reviews SectionThis is so delicious. I went ahead and added a whole 8oz of feta because why not — it usually comes in 8oz packages anyway. I served this with rice, roti, basic kachumber and fig tamarind chutney (both from Priya’s Indian-ish cookbook). The depth of flavor is excellent and the feta truly is revolutionary due to the salt content. Will make again!Oh man, this is so good. So, so good. I'm not sure what else to say about it, it's perfect. Comforting, warm, the spices are amazing, made me feel a bit better about my veggie intake. Definitely going into the regular dinner rotation. Thanks, Priya!Most AMAZING recipe. This sauce is incredible, and the feta adds the extra saltiness/briny-ness that traditional Saag Paneer is missing. I've made this sauce even without the feta, serving with chicken or shrimp and is equally great. Please use the whole coriander if you can - I know some of the comments say that if you use ground it tastes the same, or that it eliminates the little crunchies from the seeds, but that is one of my favorite things about the dish. The whole coriander adds a fresh, fragrant flavor and the best indian food always has the little spice crunchies - that way you know it's the good stuff! And don't skip the choonk either - it's SO GOOD.AnonymousChicago, IL06/09/20I've had a lot of saag in my life & I never realized it could be this easy to make. I don't like paneer very much and typically opt for other cheeses in my dishes that require paneer. Feta is the perfect cheese! Thank you Priya + Bon Appetit for making the dishes I grew up on much more accessible. Easy to follow and so tasty. Thank you! Loving the representation.AnonymousBay Area06/03/20Tastes great but I also agree with some of the comments using ground coriander. There were so many shell bits that took away from the experience. I also needed to add more salt. I definitely will be trying again because the feta really is the star!AnonymousNew York City05/26/20I loved this recipe. Only problem as my feta turned into small crumbles.I love this recipe, it's incredible. I've made it both exactly as directed and with different mixtures of greens (chard, kale, etc.). It's perfect every time. Highly recommend it for those who are wondering what to do with wilting greens from their weekly CSA haul. Thank you, Priya, Ritu, and Bon Appetit!AnonymousNew York, NY05/21/20Fireeeee I know the whole point of this is to use feta but I didn't have it and used tofu instead (I would recommend firm tofu, soft tofu was all I had and I had to toss that stuff like a newborn baby to make sure it stayed in cubes smh) but other than that I followed it pretty closely. Don't stress if you only have ground spices instead of the whole thing, that's what I used and it turned out nicely. This is a really easy way to learn how to use spices and be more bold with them. 10/10AnonymousMy house05/17/20Good, but use ground coriander. The end result had so much little crunchies it was unpleasant.AnonymousKentucky 05/14/20This recipe is so so good. I have eaten it for three meals in a week (and would be thrilled to devour it for more). I make it with rice and a little yoghurt naan to match, and just can't stop telling my friends, family and housemates about it.AnonymousMelbourne, Australia05/06/20This is sooooo good. I've made it twice. The first time I used the turnip greens I had on hand and couldn't fully get rid of the bitterness, though the dish was still edible / tasty. This time I made it correctly, but without the ginger or lime and with an arbol chile instead of a green chile and it was amazing. Very similar to the saag at my favorite Indian restaurant in Chicago. I made it with tofu instead of feta both times and all of this is to say that this recipe is extremely forgiving. Its definitely going into my rotation.Tanya FerrellMilwaukee05/05/20This recipe is a good twist on saag paneer however the amount of whole coriander seed in this recipe seems a bit much. I would use ground coriander next time just so it incorporates better and doesn't make the final result gritty.Really delicious. Like the reviewer below me, I used medium soft tofu instead of paneer and it was excellent. I don't have whole spices on hand, so used about 1 tbsp ground coriander and 3/4 tsp ground cumin, and used an immersion blender in the pot rather than transferring to a blender. Came together quickly and was incredibly satisfying with rice. Also stirred in about 1/4 cup of chopped cilantro before taking it off the heat.This was so yummy! We used tofu instead of feta, so salt needed to be upped. Definitely want to try it with the feta ASAP. Thanks Priya!!AnonymousMassachusetts04/24/20Seriously so good. I like the feta so much more than paneer, it’s adds so much more to the dish. I’m going to be making this regularly.AnonymousBaltimore04/19/[email protected], you misread the instructions. It's one 1.5 inch piece of ginger.Anonymouslos angeles04/19/20I don't want to give this recipe a bad review just because I was confused, because it was easy to make, interesting, and has a lot of potential. However, what is a piece and a half of ginger?!?!?! I used way too much and ruined the entire dish. Could BA edit with something more specific?DaltonranchBoulder, CO04/17/20This is wonderful, a fantastic way to use up any type of greens really. SO SO GOOD. Had to make some tweaks due to the quarantine but it still worked out so good.Don GainesMemphis, TN04/16/20In a frantic attempt to use up wilting spinach, I made this without half of the ingredients. Still gets 5 stars! Super flavorful and bright.Unfortunately I did not have coriander, asafetida, and only had the powder form of the rest of the spices. Despite this, it was absolutely delicious and I can’t wait to make it again!Followed this recipe almost exactly but didn't have asafetida (hing) or ghee. I used olive oil. I also purchased a large tub of baby spinach -- but it was likely 1/2 to 3/4 of the amount needed so the for me the spices really stood out (but for me, in a wonderful bright way -- I could really taste the coriander, ginger, and cumin -- it wasn't muddled together). I loved this recipe -- to be clear it does not taste like my mom's saag paneer, but it's not supposed to. Saag paneer (my mom made it with mixed greens mustard/spinach/other greens) is a bit earthier. This was bright, tangy, and the briny feta just made this so delicious. This is definitely on my rotation. I loved the riff on the dish -- I will try adding swiss chard and mustard greens next time. I also used whole spices (did not pregrind), and blended in my vitamix -it was fine for me. The only problem I had was that I have trouble making chonk -- my cumin was too brown/burned on the outside and raw on the inside -It still worked but I definitely need practice at having the oil/ghee be at the right temp before adding the cumin seeds.AnonymousSan Mateo03/23/20Perhaps I am a wimp, but I must join the folks saying the whole spices in here were a bit much. I used a blender, but the coriander stayed whole (and, judging by the recipe photo used by BA, it was supposed to). The whole coriander made this almost inedible for me. I would make it again, but definitely grind the spices and just cook them for a shorter period of time.AnonymousCalifornia03/09/20This is delicious! I'd recommend using ghee, and definitely don't skip the chhonk! I thought the sauce could take quite a bit of salt, even with the feta mixed in. I pureed things using an immersion blender and had no problems.AnonymousNew York03/02/20This recipe is a staple in my house! I love most of Priya’s recipes and this is no different. It has a great balance of heat. As a vegetarian, I’m glad this recipe exists!As an Indian I was initially offended by this bastardisation of a beloved north Indian recipe, but I wanted to try it nevertheless because I love BA so much. Sadly, this recipe not only upset me, but also wasted so many ingredients. This is not at all how you make saag paneer (normally it's palak paneer, but I understand that in the west they make it as saag paneer), and I just don't understand why you would ruin a classic recipe like this. Sorely disappointed.

Watch the video: How To Make Paneer At Home. Homemade Paneer - Ruchi Bharani. Basic Cooking (June 2022).


  1. Nitilar

    It is a pity, that now I can not express - it is compelled to leave. I will be released - I will necessarily express the opinion on this question.

  2. Tygot

    In my opinion, mistakes are made. I am able to prove it. Write to me in PM, it talks to you.

  3. Rasool


  4. Jusar

    I believe that you are wrong. I'm sure. I can defend my position.

Write a message