Sunday, September 10, 2006


Oh Dear, This Is Not Saag Paneer!

Good day my sweet peaches!

This is a recipe for something that isn't Saag Paneer. Which means, it isn't spiced spinach with Indian style cheese.

Which of course, it sort of is. But isn't either.

So what is it? Why, it's Spinach with not-Indian-style cheese! And just because I know you're wondering, the non-Indian-style cheese in question is good ol' cottage cheese, available most anywhere. Unlike paneer, which I couldn't find in Florida. (Where I am right now.) Sigh. Oh, and it's made with yogurt too. Which may or may not be an ingredient in Saag Paneer. I forget.

Whatever it is, or isn't, it's outrageously yummy, so all is good. Even if it isn't what I set out to make.

Sour and cool, spinachy (Yes, I said's my blog, so I can make up words, okay?) and spicy it is a low fat, highly good-for-you in that Mom-loves-when-you-eat-food-that-is-good-for-you kinda way.

Try it, and enjoy.

6 cups fresh spinach, washed and drained, but with water still clinging to it
1 teaspoon olive oil
2 cloves garlic, sliced thin
1/2 cup plain yogurt
1 cup large curd cottage cheese
1 teaspoon ground white pepper
Salt to taste

In a large saute pan, heat the oil and add the garlic. Saute until just fragrant. Add the spinach, clamp on the lid, reduce the heat to low and let reduce for two minutes.

Remove the lid and stir in the remaining ingredients.

Taste and adjust the seasonings if needed.

Serve immediatly.

Makes enough for four as a side dish.


Paneer is the only type of cheese indigenous to the Indian subcontinent. It is an unaged, acid-set, non-melting Farmer Cheese that is similar to fresh mozzarella, except that it does not have salt added. Unlike most cheeses in the world, the making of paneer does not involve rennet; it is therefore completely vegetarian. - Wikipedia

Archer Daniels Midland Co., has acquired Liverpool-based chocolate producer Classic Couverture. – Chicago Sun Times

Spinach originated in Persia where it was known as "aspanakh".

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i've made paneer in the past and don't remember it being very hard to do.
beautiful picture.
Looks good to me! I've never seen paneer in Utah anywhere, so your version might work.
sounds good..I usually get Gobi Saag cuz DK isn't too found of Paneer. Hope you're having fun in FL.
you can also cheat and use tofu. i think i had it like that at electric karma. that makes it vegan! (minus the yogurt too, i guess) :)
Just letting you know that I'm featuring this recipe as one of my South Beach Recipes of the Week where I spotlight low-glycemic recipes from other food blogs. It includes your photo (with a photo credit for you, of course) and link back to the recipe. Loved the sound of this.
Nothing about this is even remotely like saag paneer. Plus not having paneer in your local market is not an excuse to make creamed spinach and call it "saag paneer" when you consider that paneer cheese is usually made at home anyway.
Anon - I didn't call it Sag Paneer, I said it wasn't...did you miss that part or were you just too amped to write a silly remark and get my attention so you skipped that?

Let me recap: This is not sag paneer.

OH and Anon? From Texas? Who asked google "is sag paneer hard to make?" I hope you are still reading! Tee hee hee.
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