Inspired by the flavors of traditional saag paneer, this recipe transforms a generous mix of collard greens, Swiss chard, and spinach into a rich, fragrant dish seasoned with warming Indian spices. It’s one of my favorite ways to cook leafy greens — a simple, flexible recipe that makes it easy to turn an abundance of greens into a deeply satisfying and nourishing meal.
Inspired by One of My Favorite Indian Dishes
While living in Dubai, I fell in love with Indian and Pakistani cuisine. Saag paneer quickly became one of my favorite dishes to order because it was rich, comforting, and always much milder than many other curries. Along with butter chicken and aloo gobi, it was always one of the dishes I looked forward to.
When I started adapting my favorite recipes using ingredients that fit the way I cook today, saag paneer was high on the list. The beauty of this dish is that it isn’t about following strict rules — it’s about transforming a big pile of leafy greens into something deeply flavorful.
A Flexible Recipe for Whatever Greens You Have
Traditional saag paneer is commonly made with mustard greens and spinach. The first time I made it, I couldn’t find mustard greens, so I used a combination of collard greens, Swiss chard, and mature spinach instead. The result was so delicious that it became my preferred version.
Since then I’ve also made it with mustard greens and other peppery leafy vegetables, and both versions work beautifully. The key is balancing stronger-flavored greens with milder ones so the final dish stays rich without becoming too bitter. Some combinations that work well include:
- collard greens + Swiss chard + spinach
- mustard greens + spinach
- mustard greens + Swiss chard
- kale + spinach
- any combination of hearty cooking greens
If your goal is making a nourishing meal, don’t worry too much about authenticity — this recipe is very forgiving.
What About the Paneer?
Authentic paneer is a fresh Indian cheese that could be found in speciality stores, but is not always accessible. It’s also surprisingly simple to make at home, but I haven’t gone down that road yet. Instead, I use a cheese that can be grilled or pan-fried.
After experimenting, I found that halloumi holds its shape well when fried, so that’s what I’ve been using for this dish. If you tolerate dairy from sheep or goats, it’s an excellent substitute. You could also crumble a little feta over the finished dish or even serve the greens on their own — they’re that flavorful.
How to Serve Saag Paneer
Traditionally, saag paneer is served with naan and yogurt. At home, I like serving it with goat or sheep yogurt and gluten-free flatbread such as almond or cassava tortillas. This fenugreek-flavored sorghum flatbread pairs especially well with this Indian-inspired dish.
It also pairs beautifully with grilled chicken, roasted lamb, or simply on its own as a hearty vegetarian meal.
Although this recipe uses a mountain of greens, they cook down dramatically. Two of us usually finish the whole pan in one meal, so if you’re feeding a family or hoping for leftovers, I’d recommend doubling the recipe.
Enjoy!
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Saag Paneer with Collard Greens, Swiss Chard, and Spinach
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten-Free, Vegetarian
Description
Inspired by the flavors of traditional saag paneer, this recipe transforms a generous mix of collard greens, Swiss chard, and spinach into a rich, fragrant dish seasoned with warming Indian spices. It’s one of my favorite ways to cook leafy greens — a simple, flexible recipe that makes it easy to turn an abundance of greens into a deeply satisfying and nourishing meal.
Ingredients
For the saag
- 1 bunch collard greens
- 1 bunch Swiss chard or mustard greens
- 1 bunch mature spinach
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 thumb-size piece fresh ginger, grated
- 1 thumb-size piece fresh turmeric, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Avocado oil
- Grass-fed ghee
For the cheese
- Halloumi or another grilling cheese (preferably sheep or goat milk if desired)
- Avocado oil
- Pinch of turmeric
For serving
- Goat or sheep yogurt
- Almond or cassava tortillas (or another gluten-free flatbread)
Instructions
- Wash the greens thoroughly. Remove the tough stems from the collard greens and roughly chop all the leaves.
- Heat a generous mixture of avocado oil and ghee in a large pot or deep skillet. Add the onion, garlic, ginger, and fresh turmeric and sauté until softened.
- Stir in the garam masala, ground turmeric, cumin, and optional cayenne. If the spices begin sticking, add a few tablespoons of water to prevent burning.
- Add the collard greens and Swiss chard first, allowing them to wilt before adding the spinach. If your pot is small, add the greens gradually as they cook down.
- Add a splash of water, cover, and cook for about 30 minutes, or until all the greens are very tender.
- Transfer the cooked greens to a blender and blend until smooth. Return the purée to the pan, season with salt and pepper, and adjust the consistency with a little water if needed. Simmer for another 3–5 minutes.
- Meanwhile, cut the halloumi into cubes or slices. Sprinkle lightly with turmeric and pan-fry in avocado oil until golden on both sides.
- Fold the cheese into the saag or serve it on top.
- Serve warm with goat or sheep yogurt and gluten-free flatbread or tortillas.
Notes
Traditional saag paneer uses mustard greens and spinach, but collard greens and Swiss chard make an equally delicious variation. Any combination of hearty cooking greens can work well.
Halloumi holds its shape better than most grilling cheeses, making it an excellent substitute for authentic paneer.
The recipe serves about 2 generous portions. Double it if serving a family or if you’d like leftovers.
6 Comments
Eliza Klearman
March 7, 2019 at 9:54 amI made this last night and it was amazing. Thanks for another delicious recipe!
Claudia
March 7, 2019 at 10:32 amThank you for the feedback Eliza. Happy you loved it xx
Krista
February 13, 2019 at 10:25 pmThis looks great – I can’t wait to try it! Saag paneer is one of my very favorite recipes!
Patti
December 30, 2018 at 8:00 amIs there ANY way to make bread? It’s what I really miss!
Carrie
February 17, 2019 at 1:33 amThis naan recipe is Plant Paradox compliant, super easy and tastes amazing! I found it when I was doing more of a keto diet, before I decided to try Plant Paradox. I hope you like it: https://www.ketoconnect.net/low-carb-naan/
Carrie
February 17, 2019 at 1:35 amHere is my favorite naan recipe: https://www.ketoconnect.net/low-carb-naan/ I found it when I was doing keto before I started Plant Paradox. It’s PP compliant, super easy and really delicious! I hope you like it!