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Saag Panir

This recipe originally came from Madhur Jaffrey’s World of the East, Vegetarian Cooking, which I use a lot. I have done some minor changes. If you decide to buy your very own copy please us my Amazon link, I get a little money that way. Thanks!

Saag Panir

1 inch cube of fresh ginger,peeled and chopped
6 cloves garlic peeled and chopped

1 fresh hot green chili, sliced roughly (I use a whole jalapeno,seeded and deveined)

1/4 cup of water

500 grams of queso Panela cut into 1 inch cubes

1 1/4 teaspoon salt divided into 1 teaspoon and a 1/4 teaspoon.

1/4 teaspoon garam masala
(link to recipe if you can’t buy it already prepared)
1/4teaspoon cayenne pepper

6 tablespoons vegetable oil

2 packages of chopped spinach thawed

1/4 cup media crema

  1. Heat the oil in a large wide sauté pan over a medium flame. Put the cheese cubes in the oil and brown them on all sides.
  2. Remove the panela with a slotted spoon and place on a plate. Sprinkle with the garam masala,salt and cayenne pepper.
  3. Put the ginger,garlic and chile into the container of a blender or food processor along with the water. I use my little mini one cup attachement for this. Blend until you have a smooth paste.
  4. Keeping your face turned away, add the paste to the hot oil and fry it, stirring constantly for about 30 seconds.
  5. Add the thawed spinach, 1 teaspoon of salt and stir until the paste and spinach are well mixed.
  6. Cover and cook on low heat for 15 minutes.
  7. Remove the cover and add the panela and cream stirring gently. Bring to a simmer, cover and continue cooking for an additional 10 minutes.

serve warm.

About Theresa Diaz Gray

Born in New York City, I grew up in California, and have lived in 3 countries and 6 states. I'm a first generation Cuban-American who lives in Merida, Yucatan, Mexico. I'm committed to living an abundant and creative life and helping others do so too through DIY!


  1. Hi Minshap, garam masala is a spice mix, usually you can buy it already made up like you do with curry powder. There are many different variations. I will look and post a recipe. I am really bad about posting recipes,it’s too much like work….

  2. well, I thought Saag Panir sounded good but since I couldn’t figure out what garam masala is, and not having time to investigate such matters, I decided to leave it for another time. Is it some kind of spice?

  3. Paul, I think Indian food is one of the great vegetarian cuisines and I also like that it’s not complicated. There are other ways to make Saag Panir that are even easier, but I like the way this ones tastes best. I have some more Indian recipes to type out today.

  4. I love saag panir although only as an order-er of it in an Indian restaurant. I don’t think I would ever want to try making it. I am more of a food assembler/microwaver but I certainly enjoy your cooking accounts.
    Regards, Paul

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