Arugula Palak Paneer Saag

Arugula Palak Paneer Saag is a delicious curry cooked together to make a creamy and tasty gravy and topped with homemade paneer.

It’s Navratri from today and We are going to be fasting for days. That’s why I made all the protein-rich dishes a week before so it won’t interfere with my fasting.

This arugula spinach paneer saag came into existence a month before. I was craving for saag and makki ki roti but as we do not get mustard greens here it won’t be possible to get the desired taste with spinach only. I had arugula/rocket leaves and I knew they are peppery in taste so I went ahead and used them in the saag. To my surprise, the saag was exactly like we would make in India with mustard greens and spinach.

I had arugula/rocket leaves and I knew they are peppery in taste so I went ahead and used them in the saag. To my surprise, the saag was exactly like we would make in India with mustard greens and spinach. Mr. Husband is surprised how I get the same taste without mustard greens but if I had told him before eating that I used rocket leaves he won’t have ever tasted it.

We love adding panner into the saag to make it more healthy and delicious, this time I used homemade paneer and it was amazing. But it is totally optional if you don’t want the paneer in your saag.

So when I was taking pictures I totally forgot to save some arugula leaves to place in the pictures. Later one I found only one leaf stuck into the package which I used shamelessly in the pics. Anyways here is the regular Saag recipe, the Palak Paneer, Saag Tofu and Palak Aloo to try, if you are interested in making them, this winter.

Blogging Marathon#80 Week 4/Day 18
Theme– Protein Rich Dishes
Peshwari Arugula Palak Paneer Saag
Protein Source- 
Spinach, Paneer, Arugula

5 from 1 vote
Arugula Palak Paneer Saag
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Arugula and spinach leave cooked together to make a creamy and tasty gravy and topped with homemade paneer.

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Servings: 4 People
Author: Sapana Behl
  • 2 packet (500 gm) spinach leaves
  • 2 packet (220gm) arugula/rocket leaves
  • 1 onion, finely chopped
  • 10 garlic cloves, minced
  • 2 tablespoon ginger, grated
  • 2 green chillies, chopped
  • 1 tablespoon yellow corn meal
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 1/4 cup ghee/clarified butter
  • 1 cup paneer, cubed
  • 2 cups water
  1. Wash all the green leaves in enough water a couple of times and place them in a saucepan with 2 cups of water and a pinch of salt.

  2. Cook for 10 minutes or until greens is tender. Cool and grind into a smooth paste.

  3. Heat ghee in the same pan which is used to cook green leaves. Add in ginger, garlic, and onions and saute until golden in color.

  4. Once onions are golden add salt, turmeric, coriander and red chilli powder. Stir and add tomatoes and green chilli.

  5. Cook until tomatoes are soft, stir in cornmeal and mix well until combined.

  6. Now transfer the green leave puree into the tomato tadka and cook covered until desired consistency.

  7. Heat a pan with a teaspoon of ghee and add the paneer cubes. Roast from both sides and remove from pan.

  8. Add the paneer cubes into the cooked saag. Serve hot saag with a dollop of ghee and makkai ki roti.

Recipe Notes

Normally we use mustard greens and fenugreek leaves along with spinach to make this saag.

Adding paneer is quite optional but I love adding them in my saag.

Nutrition Facts
Serving Size 1 bowl
Servings Per Container 4

Amount Per Serving
Calories 194 Calories from Fat 92.7
% Daily Value*
Total Fat 10.3g 16%
Saturated Fat 5.9g 30%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 240mg 10%
Total Carbohydrate 16.7g 6%
Dietary Fiber 5.3g 21%
Sugars 2.3g
Protein 11.9g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Serve with makki ki roti and masala lassi.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Best Regards,
Sapana Behl

12 comments on “Arugula Palak Paneer Saag”

  1. oh wow interesting. Great idea to replace mustard with arugula… Will try this way Sapana. Thanks for sharing.

  2. Vaishali says:

    Saag , paneer , makki de roti and a glass of lassi ! What more can we ask for ? Perfect Protein meal , I am drooling . What a great pick !

  3. Looks super yummy .. Palak panner with utter naan is one of the versatile dish!!

  4. Sowmya says:

    That’s a lovely twist to the regular palak paneer. And the pics are stunning!

  5. Looks and sounds super delicious. And lol on your husband’s reaction. I think they are all the same.

  6. Ruchi says:

    Wow what an innovative recipe.. love it. Thanks for sharing.

  7. What a brilliant idea to add arugula to make the saag. Looks so yummy and I have to learn how to make makki ki roti.

  8. It is better to have the kitchen secrets to ourselves so that we can surprise the family. This version with paneer looks so yum..

  9. Thats very creative to add arugula leaves in saag. Never thought of adding those leaves in palak paneer, well done Sapana.

  10. ruchi indu says:

    nice idea to replace mustard with arugula. Will try this. Palak paneer looks lively.

  11. this is sort of an innovative recipe for me and I love it

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