Home / Easy lunch box recipes / Easy Saag Paneer (Indian cottage cheese in kale and spinach gravy)
13 June, 2023

Easy Saag Paneer (Indian cottage cheese in kale and spinach gravy)

Posted in : Easy lunch box recipes, Main course, side dish on by : apsara

I’m back to posting a recipe after a VERY long break!

This is a recipe I have adapted from the blog of my dear friend Sonal. It is hugely popular with my family and I have been making it regularly. I had posted on Facebook about this a few years ago but thought of creating a blog post so that there is link to share a short recipe with those new to cooking or unfamiliar with Indian dishes.

This scaled-down version is ideal for cooking for one (or two people) and is only slightly different from the original in that it is missing a couple of spices/ingredients.

Here is the link to the original recipe. You will want to check out the drool-worthy pictures in Sonal’s post!

Easy Saag Paneer

  • Servings: 2
  • Time: 30 minutes
  • Print


  1. Paneer/ cottage cheese 4-5 oz. (cut into small cubes)
  2. Baby kale leaves- 5 oz
  3. Baby spinach leaves- 3 oz
  4. Tomatoes, halved – 2 medium or 3 small
  5. Onion, chopped – 1 small
  6. Ginger- 1 inch piece
  7. Thai green chillies- 1 or 2 (depending on spice tolerance)
  8. Cooking oil- 2 tbsp. (divided)
  9. Salt- to taste
  10. Water- 1/4 cup


  1. Coriander powder- 1/2 tbsp
  2. Cumin- 1 tsp.
  3. Paprika/ red chilly powder- 1 tsp.
  4. Turmeric powder 1/2 tsp.


  1. Add a tbsp. of cooking oil to a pan (or instant pot inner container) then add cumin seeds, chopped onion and green chillies. Saute till onion turns golden in color. (saute mode in Instant pot)
  2. Add halved tomatoes, ginger, washed kale and spinach leaves and a quarter cup of water.
  3. Close the pot with a lid and cook on medium flame till leaves wilt and tomatoes are soft. (Instant pot method: pressure cook on manual mode for 4 min)
  4. Meanwhile, in a separate pan, add a tbsp.of oil and saute the paneer pieces on a low flame till they turn a golden brown color. I add a little salt and paprika powder to this to make sure the cottage cheese absorbs the salt and also has some spice.
  5. Optional step: carefully remove the peel of cooked tomatoes to get a smooth texture of gravy.
  6. Allow the mixture to cool for 5 minutes and blend using a regular blender or an immersion blender.
  7. Add salt to the smoothly blended green-colored gravy.
  8. Add the sauteed paneer to the gravy and your dish is ready!
  9. Serve warm with rice/ naan/ any Indian flatbread

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