Arugula Saag Paneer – Indian Vegetarian Spinach Alternative

This Indian spinach-inspired dish uses arugula (rocket leaves) as the star green, cooked with Indian spices, garlic, ginger, and cooked with creamy paneer cubes. Bright with lemon juice and finished with garam masala, this dish pairs beautifully with flatbread or rice.

Ingredients

• 16 oz fresh arugula (rocket) leaves, coarsely chopped
• ½ cup water
• 2–3 tablespoons ghee or oil
• 1” cinnamon stick
• 3–4 cloves
• 1 bay leaf
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 5 cloves garlic, chopped
• 1” piece ginger, grated
• 3 green onion stalks (white and green parts), finely chopped
• 1–2 green chilies, chopped
• Salt to taste
• 3 medium tomatoes, grated
• 10 cashew nuts, soaked and ground to a paste
• 1 cup paneer, cubed
• ½ teaspoon garam masala
• 2–3 teaspoons lemon juice

Directions

1. Steam arugula in a pan with water for 5 minutes uncovered. Cool slightly and grind coarsely; set aside.
2. Heat ghee in same pan, add cinnamon, cloves, bay leaf, and cumin seeds; sauté a minute. Add turmeric, garlic, ginger, green chili, green onion, and salt. Cook 5–7 minutes.
3. Add grated tomatoes and cook until oil separates. Add cashew paste and cook 10 minutes.
4. Stir in arugula, cook uncovered 5–7 minutes. Add paneer and garam masala, mix well.
5. Finish with lemon juice, stir, and serve hot with roti or paratha.