Seasonal and regional variations to this traditional recipe call for different types of greens (saag). Here, we use spinach. When combined with spices and fresh cheese (paneer), it underscores that the flavors and textures of a vegetarian meal in North India are held to the same standards as those of non-vegetarian dishes. Served with sesame rice, naan, and green bean poriyal.
Spice Level: Medium
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.