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Photo of Saag Paneer by WW

Saag Paneer

3
Points®
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
4
Difficulty
Easy
This Indian delight is best served over a bed of steamed basmati or jasmine rice. The creamy cheese cubes, robust spinach and classic spices make this dish an instant favorite. Our version has half the calories but all the flavor. Ready in under 30 minutes, this recipe is a great choice for expanding your families taste buds. Seared chicken breasts are the perfect main dish protein to pair with this recipe. For a fully vegetarian main dish sprinkle some toasted walnuts over this dish for added protein and fiber value.

Ingredients

Whole milk ricotta cheese

4 oz, ricotta salata (see Notes)

Olive oil

2 tsp

Onion

½ cup(s), chopped, minced

Garlic

2 clove(s), minced

Fresh ginger

1 tsp, grated

Ground cumin

1 tsp

Ground turmeric

½ tsp

Spinach

10 oz, fresh, leaves, rinsed

Table salt

¼ tsp

Instructions

  1. Cut cheese into 1/2-inch cubes. Heat oil in a large nonstick skillet over medium heat. Add cheese cubes and cook until golden, about 1 minute per side. Remove cheese from skillet with a spatula and set aside.
  2. Add onion, garlic and ginger to same skillet; sauté 2 minutes. Add cumin and turmeric and stir to coat.
  3. Add spinach and cook until leaves wilt, stirring constantly, about 2 minutes; stir in salt.
  4. Return cheese cubes to skillet and cook 1 minute to heat through. Yields about 3/4 cup per serving.

Notes

Ricotta Salata is a hard cheese that is formed from aged fresh ricotta cheese. Look for it at Italian specialty stores or cheese shops.

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