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Sag Paneer



  • 4 cups low fat milk
  • 1 1/2 cups buttermilk


  • 1/4 cup margarine
  • 1 onion, finely minced
  • 2 packages frozen spinach, chopped and thawed
  • 1 heaping teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon turmeric
  • 3/4 teaspoon salt
  • Coarsely ground pepper
  • 1 cup yogurt

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  1. Cheese: Bring milk to a boil. Remove from heat.
  2. Stir in buttermilk. Stir until curds form and whey is clear.
  3. Strain through cheesecloth. Put a weight on top after it is drained to pack it down.
  4. Spinach: Cook onion in margarine.
  5. Add spices; cook, then add spinach. Cook for 5 to 10 minutes.
  6. Add yogurt, but don't boil — just heat, then add cheese, cut into cubes.