Saag Paneer

Total Time
28 min
18 min
10 min
Creamy cheese cubes, robust spinach and classic Indian spices make this dish a favorite. Our version has half the calories but all the flavor.


whole milk ricotta cheese

4 oz, ricotta salata (see Notes)

olive oil

2 tsp

uncooked onion(s)

½ cup(s), minced

garlic clove(s)

2 medium clove(s), minced

ginger root

1 tsp, grated

ground cumin

1 tsp

ground turmeric

½ tsp

fresh spinach

10 oz, fresh, leaves, rinsed

table salt

¼ tsp


  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.


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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