**est. order fulfillment time: 2 - 5 days BEFore shipment**

Saag Paneer, Chai Pani Style

Posted by on

Click here to watch Meherwan make this recipe on IGTV!


Yield: 4-6 Servings
Time: 30-40 mins


2 lbs of frozen spinach
1lb store-bought paneer (***see recipe  at bottom of the page for how to make paneer at home)
1 medium red onion diced
1 small can crushed tomatoes or 2 large fresh tomatoes diced (Roma tomatoes work well. I like crushed tomatoes because they’re usually vine-ripened and have more flavor in cooking. You can get high quality and organic tomatoes in a can just about anywhere).
1 serrano pepper diced (or two if you like it a bit spicy)
1/2 cup chopped cilantro
3 -4 cloves of sliced garlic
2 Tablespoons Ginger Garlic Paste ** Blend equal amounts of peeled garlic and peeled fresh ginger (1/4 cup of each) into a smooth paste in a food processor - a teaspoon of oil will help it blend smoothly. Will keep refrigerated in a glass jar for at least a month. This stuff is gold - it makes a great base rub on chicken and meats). If you don’t have a food processor, finely mince a tablespoon of ginger and garlic and mix together.
2 teaspoons Spicewalla Cumin Seeds
1 teaspoon Spicewalla Kashmiri Chilli Powder
1 teaspoon Diaspora Co. Turmeric powder
1 teaspoon Spicewalla Cumin Powder
1 teaspoon Spicewalla Coriander Powder (if you can’t find it, it’s okay to skip it)
1 teaspoon Spicewalla Sicilian Sea Salt or any kosher salt
1/2 teaspoon Spicewalla Garam Masala
2 Tablespoons Heavy Cream
1/4 C Canola oil


1. In a wide bottom pan, heat 1/4 cup of canola oil over medium-high heat.
2. Add the cumin seeds and within 30 secs or so add the diced serrano peppers and then within a minute add the onions with the salt (the salt help the onions cook quicker by drawing out the moisture)
3. When the onions start to lightly brown, add the ginger-garlic paste and cook on medium heat until the onions start turning completely brown. (Careful towards the end, once the onions start to really brown, they can go from brown to burnt very quickly. If you need a moment to get the rest of the ingredients ready, cut the heat first).
4. Add the powders (red chilli, cumin, turmeric, coriander), and when they start to clump together with the onions, add half the cilantro and a 1/4 cup of water. The water helps deglaze the pan, stir and scrape to get all the fond (the good stuff) off the bottom of the pan. The spices cook quickly - within 2 - 3 minutes.
5. Once the water has sizzled and evaporated, add the crushed (or diced tomatoes) with the sliced garlic.
6. Cook the tomatoes on medium for 10 minutes or so until the tomatoes are completely broken down and the mixture looks glossy.
7. Add the spinach (straight out of the bag frozen is fine), and mix well into the tomato-onion-garlic sauce in the pan. Cook for 5 minutes stirring occasionally until spinach has wilted, darkened and is fully integrated with the other ingredients in the pan.
8. Add garam masala, heavy cream, and cubed paneer and cook for another 3-5 minutes until the cream is fully dissolved, and paneer is warmed up and starting to soften.
9. Taste for salt.
10. Garnish with a drizzle of heavy cream, cilantro, and a pinch of grated nutmeg.




1 gallon whole milk
1 pint half-and-half
1 quart whole yogurt
1 tsp of Salt


1. To make fresh paneer at home, bring 1 gallon of whole milk and a pint of half-and-half to a boil.
2. When the milk starts to rise, turn flame down and add 1 teaspoon of salt and one quart of whole yogurt and stir gently until the curds start to separate. The curds will clump together and a greenish-clear liquid (whey) will be left behind. If the curds don't separate, you can add lemon juice (bottled is fine) a squirt or so at a time until the separation starts.
3. Strain the curds through a cheese cloth or a very fine strainer (a chinois is best).
4. Once strained, form into a round mound, place on a plate, put another plate on top and place a heavy weight on top to further press the water out. 5. The cheese will form into a firm wheel and can be sliced, cubed, etc.

← Older Post Newer Post →


  • I’m old school. Is there any way you can make this printable? It looks great on the screen but I print my recipes.

    Claudia Isaacoff on

Leave a comment

Please note, comments must be approved before they are published

Recipes, News, Tips, & Spicy Content

12 days of cookies and cocktails 4th of July Ajwain seed allspice Amchur Ancho Chilli Powder Annatto Seed appetizers apple pie spice Asheville Baking Bay Leaves berbere Black Cardamom Black Mustard Seed Black Pepper black peppercorn Blackening Rub blue poppy seeds Bon Appétit bourbon bread Brining Spice Brussels sprouts Buxton Hall Barbecue Cajun Seasoning Caraway Seeds Cardamom cardamom seeds Carne Asada Carolina Pork Rub Cauliflower Cayenne Chilli Powder Chaat Masala chai Chai Masala Chai Pie Chai Time charred sweet potatoes chartreuse Chinese Five Spice christmas cinnamon cloves Cocktail cocktailrecipe Cookies coriander Coriander Powder CORIANDER SEEDS corianderseed Cowboy Steak Rub Cracked Black Peppercorn Cracked Coriander & Pepper cranberry Creole Seasoning Crushed Red Pepper Cumin Seeds Curry Cyprus Flake Salt Dessert desserts Diaspora Co. Dill Dill Weed dinner diwali dough dulce de leche dutch baby eggnog fennel Fennel Seeds fenugreek Focaccia for the health of it French Broad Chocolate garam garam masala garlic Garlic & Herb Garlic Powder ginger gluten free Golden Milk green beans green cardamom Green Za'atar greencardamom Halloween Harissa Health healthy healthy sides Herbs de Provence Himalayan Salt holiday Holiday Collection holidayrecipe holidays honey hors d'oeuvres hot drink India Indian Indian Blends Indian Spices Indian-ish interview Kashmiri Chilli Powder Lavender Lavender Flowers lemon peel Lemon Pepper Louisiana Collection mace Maggi Ketchup margarita masala mexican hot chocolate middle eastern Modena Balsamic Rub mulling spice mullingspice Mustard & Tarragon Seasoning mustard seed mustardseed New Product New Years newyears Nora chilli flakes Nutmeg oak & grist Okra olives Orange Peel Panch Phoron Parsley peppercorn Pickles pickling spice pink peppercorn Piri Piri Pizza Pork pork chops Potatoes Preeti Mistry Priya Krishna Pumpkin Pie Spice Ras el Hanout Recipe Roasted Coriander Roasted Cumin Rosemary rubbed sage sage salmon sambar sambar masala sangria sesame seeds Shakshuka Sicilian Sea Salt snack Spanish Paprika Spice Advice Spice Facts spicy star anise Sumac sweet potato Taco Blends Tandoori Masala tapas thanksgiving thanksgiving side dish thanksgiving sides thyme Turkey Rub Turmeric Tuscan Seasoning Rub vanilla Veda Sankaran Video Za'atar