Claude Chef

Saag Paneer with Feta

2 servings Prep: 10 min Cook: 20 min 450 cal/serving ★★★★★
vegetarian indian comfort-food

Saag Paneer with Feta

Classic Indian spinach curry made easy with feta cheese instead of paneer. Rich, creamy, aromatic, and finished with a traditional chhonk (spiced butter tempering).

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 450 per serving

Ingredients

Saag (Spinach Curry)

  • 25g butter or ghee
  • 1 small onion, finely chopped
  • 1 tbsp coriander seeds, whole
  • 1/8 tsp ground cardamom
  • 1 clove garlic, grated
  • 2 cm fresh ginger, grated
  • 1/2 tsp chili flakes (hot)
  • 250g frozen spinach, whole leaf, thawed
  • 1 tsp concentrated vegetable stock (or bouillon)
  • Juice of 1/2 lemon
  • 150g feta cheese, cut into cubes
  • Salt to taste

Chhonk (Tempering)

  • 20g butter or ghee
  • 1/2 tsp cumin seeds, whole
  • Pinch asafoetida (optional but traditional)
  • Extra chili flakes (optional)

To Serve

  • Jasmine rice or basmati (150g dry rice for 2 people)

Instructions

  1. Start aromatics: Melt butter in a pot over medium heat. Add finely chopped onion and fry until translucent, about 5 minutes. Meanwhile, crush coriander seeds semi-finely using a mortar and pestle or spice grinder.

  2. Build flavor base: Add crushed coriander seeds and cardamom to the onions. Fry for 5 minutes until onion is golden and wonderfully aromatic. Add grated garlic, ginger, and chili flakes. Fry on low heat for 1 minute.

  3. Cook spinach: Add thawed spinach to the pot. Cover with lid and bring to a boil. If it seems dry, add a splash of water. Turn off heat and blend until completely smooth with an immersion blender.

  4. Finish saag: Bring to a boil again. Season with lemon juice, vegetable stock concentrate, and salt to taste. Add feta cubes and fold gently into the spinach sauce. Simmer gently for 5 minutes.

  5. Make chhonk: While saag simmers, melt butter in a small pan over medium heat. Add cumin seeds and cook until butter browns and cumin seeds sizzle and “pop.” Turn off heat and add asafoetida and extra chili flakes if using.

  6. Serve: Pour the aromatic chhonk over the saag. Serve hot with rice.

Notes

  • Feta vs paneer: Feta is tangier and saltier than traditional paneer, so use less salt in the sauce. The feta also melts slightly, making it extra creamy.
  • Chhonk (tempering): This final step of blooming spices in hot fat is traditional in Indian cooking and adds incredible aroma. Don’t skip it!
  • Asafoetida: This pungent spice adds an onion-garlic depth. Find it at Indian grocery stores. It’s strong, so use just a pinch!
  • Spinach: Whole leaf frozen spinach works best, but chopped frozen spinach is fine too.
  • Storage: Keeps 3-4 days in fridge. Reheats beautifully.
  • Variations: Use paneer if you can find it, or try halloumi for a different texture.

Equipment Used

  • Medium pot with lid
  • Immersion blender or regular blender
  • Small pan for chhonk
  • Mortar and pestle (for crushing coriander)

Nutrition (per serving)

NutrientAmount
Protein18g
Carbs42g
Fat22g
Fiber6g