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+ servings
5 from 4 votes
paneer and spinach grilled cheese, golden and crispy in a cast iron skillet
Spinach and Paneer Grilled Cheese with Coriander-Mint Chutney
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Spicy chopped spinach grilled with crumbled paneer cheese between slabs of good bread. Top with fresh coriander-mint chutney for a totally luxe snack or lunch.

Course: Lunch
Cuisine: Indian, Vegetarian
Keyword: grilled cheese, saag paneer, spinach, vegetarian
Servings: 4 sandwiches
Calories: 481 kcal
Author: kellie anderson
  • 1 tsp extra virgin olive oil
  • 1/2 small red onion finely chopped, divided use
  • 1 tsp mustard seeds optional
  • 1 tsp garam masala powder or curry powder of choice
  • 100 g baby spinach shredded
  • 1 green chilli deseeded and chopped
  • 1 tbsp yogurt Greek is good
  • 60 g paneer cheese crumbled or grated - see notes
  • 2 tbsp coriander/cilantro finely chopped
  • pinch Kashmiri chilli powder or other hot chili, optional
  • fresh lemon or lime juice optional, to taste
  • 1 tbsp ghee butter or vegan butter; more if needed
  • 8 slices sourdough bread or other good, sturdy bread
  • salt and pepper to taste
  • 3 tbsp coriander-mint chutney room temperature
  • 1 tsp nigella seeds optional garnish
  • 1 green chilli sliced, optional garnish
  1. Heat the oil and add half of the red onion, mustard seeds, garam masala, green chilli, and good pinch of salt. Cook gently, stirring occasionally, for five minutes.  Scrape into a bowl to cool briefly.

  2. Add the chopped spinach, yogurt, paneer, remaining red onion, cilantro and optional Kashmiri chilli powder and mix well. Taste for seasoning, adjusting as needed. I like to add a squeeze of fresh lemon or lime.

  3. Heat the ghee in a skillet over a medium-hot flame. Take four pieces of the bread and divide the filling between them, pressing it on. Top with the remaining slices. Place the sandwiches in the hot, gheed-up skillet and cook on one side until golden, flipping and cooking until both sides are golden and the filling is warm. To hurry things along, cover the pan with a lid. You can add some nigella seeds on top while cooking.

  4. Spread each toasted sandwich with the coriander and mint chutney and serve, adding extra fresh green chilli  if you wish.

Recipe Notes

Regarding the paneer, bought versions seem to fall into two types: soft and crumbly, and firm and for grating. Homemade is invariably the former. Both versions are suitable for this recipe. But to add actual gooeyness, consider adding (or subbing with) mozzarella.


Feel free to use other greens instead of the spinach. Chard, kale, mustard greens, even broccoli or cauliflower are great. All of these will need cooking down with the spices and onion. You can cook down the spinach of you like.


Make it vegan: use a vegan paneer recipe such as this one from spruceeats. Use vegan butter instead of ghee


For more protein: add chopped cashews or lightly mashed beans to the onions while cooking. 


If you make your own paneer, the sodium count will probably be lower. The nutrition values are calculated on commercial paneer cheese.

Nutrition Facts
Spinach and Paneer Grilled Cheese with Coriander-Mint Chutney
Amount Per Serving
Calories 481 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 758mg33%
Potassium 323mg9%
Carbohydrates 76g25%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 2360IU47%
Vitamin C 11mg13%
Calcium 162mg16%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.