Saag paneer with okra and chickpeas

A take on saag paneer, made with home-canned chickpeas and home-canned okra

Course Side Dish
Cuisine Indian
Keyword Chickpeas, Okra
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 8 1 cup (250 g / 8 oz)
Calories 528 kcal


Metric - US Customary


  1. Drain and rinse the chickpeas. Place into a bowl.
  2. Drain the okra; add to bowl.
  3. Drain the spinach, pressing it a bit to get excess water out. Chop up on chopping board; add to the bowl.
  4. Set the bowl aside.
  5. Cube the paneer cheese; brown in the heated 1 tablespoon of oil in a frying pan. About 5 minutes. Remove from pan and add to bowl.
  6. Add the second tablespoon of oil to the pan.
  7. Add the spices from the garam masala down to and including the garlic. Add as well the chopped tomato. Cook for 4 to 5 minutes.
  8. Mix the coconut milk powder, the corn starch and the water.
  9. Add to frying pan. Cook for 3 to 4 minutes.
  10. Add the contents of the bowl.
  11. Cover, and let cook for 15 minutes, stirring occasionally.