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Maneet Chauhan's Saag Paneer
Recipe by: Maneet Chauhan, chef and author of Chaat: Recipes from the Kitchens, Markets and Railways of India
Excerpted from Chaat: Recipes from the Kitchens, Markets and Railways of India by Maneet Chauhan & Jody Eddy. Copyright © 2020. Available from Clarkson Potter.
Contrary to popular belief outside of India, saag means any dish made with leafy greens, not just spinach. In Jharkhand, saag dishes often include a variety of leafy greens that are indigenous to the region. In Nashville, I like to whip up this easy recipe on days when I need a reboot, packing it with a variety of greens I consume not only for their flavor but for their nutritional benefits. It feels fortifying eating this wat. Feel free to stick to the more common saag recipe, swapping in spinach for the arugula and kale, but if you're feeling adventurous, pack this recipe with healthful virtue by adding in as many greens as you can get your hands on. Suggestions include collards, carrot tops, beet tops, Swiss chard, or bok choy leaves. The possibilities are endless, and it's a fantastic recipe if you cook from a desire to eliminate food waste: All those vegetable tops have a home in this saag recipe. Feel free to swap out the paneer for any salty, firm cheese such as feta.