COMmunicator’s Quarantine Kitchen: Saag Paneer from Priya Krishna’s Indian-Ish

This healthy and easy recipe is a modern take on Saag Paneer, an Indian takeout staple. It is packed full of flavor and substitutes paneer for melt-in-your-mouth feta cubes. If you try it, let us know how it goes!


  • ¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small Indian green chile or serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Kosher salt
  • 6 oz. feta, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Roti or rice (for serving)

Check out Priya Krishna’s cookbook here: 

By Callie Brandeis, Staff Writer

Callie Brandeis is a senior at Boston University studying Public Relations in the College of Communications. Growing up in California and Massachusetts, she developed a love for travel, new cultures and different foods. She hopes to combine this with her curiosity for film as a staff member for the COMmunictor. Outside of school, Callie loves practicing and teaching yoga, cooking new recipes, and spending time with friends outdoors.

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