Saag Paneer Poutine

Saag Paneer Poutine

There are many similarities between saag aloo paneer and poutine. They both have potatoes, a fresh cheese, and a thick flavorful sauce. I decided it would be fun to make a poutine inspired by the Indian dish, especially because curry fries are also delicious. I stuck pretty close to a traditional saag sauce on this one, and dumped it on the the crispy fries fresh out of the frier. The flavors were awesome and it was a totally new way of eating this classic indian dish.

Step one is to fry up the cheese.
Then get the curry started.  Browned onions, jalapeno, ginger, and garlic.
Spices go in next, and then the spinach.
Once all the spinach is wilted, kill the heat and stir in some yogurt.
After a quick trip to the food processor the sauce is a beautiful vibrant green!
Now it’s on to the fries. Just some sliced potatoes that have been soaking in water for a few hours.
The first fry is meant to cook them but not brown them.
The second time around at a higher temperature they finally get nice and brown.
Pour the sauce onto the fries and top with the cheese.
This is a fantastic twist on poutine and a totally unique way to enjoy the flavors of saag paneer.
Eat this right away while the fries are nice and hot! You get all sorts of flavor contrasts with the crispy fries, crunchy fried cheese, and creamy spinach and yogurt sauce.
The curry is mild in flavor and heat so it ends up being subtle and not in your face.

Saag Paneer Poutine

This mash-up of saag paneer and poutine is packed with fresh flavors.
Prep Time20 minutes
Cook Time40 minutes
soak fries2 hours
Total Time3 hours
Servings: 3 people


  • 2 large russet potatoes
  • 8 ounces paneer cheese
  • 1 onion diced
  • 3 jalapenos seeds removed, diced
  • 2 cloves garlic minced
  • 2 inches ginger grated
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 16 ounces spinach
  • 1/2 cup yogurt
  • 1/2 cup water
  • salt and pepper


  • Peel and cut the potatoes into french fry sized slices. Place in a bowl of cold water and allow to sit for a few hours.
  • Cube the cheese. In a frying pan with some oil on medium high heat, add the cheese. Cook 2 minutes then gently flip the cheese, continuing to cook and flip until all sides have been browned. A spatula is best for the first flip to get under it so it doesn’t stick, but after the first flip it shouldn’t stick as much.
  • Once the paneer is browned on all sides remove from the pan.
  • In a new pan, cook the onions in some butter. until very browned, about 30 minutes. Add in the jalapenos and cook 5 minutes.
  • Add the garlic and ginger and cook 3 minutes. Add the spices and cook 2 minutes.
  • Add the spinach and water and simmer until all the spinach is wilted, about 10 minutes. Remove from heat and stir in the yogurt.
  • Add the mixture to a food processor and process until smooth. Taste and adjust seasoning as needed. Return to the pan and cook on low stirring often until the fries are ready. Add water if needed to thin it out.
  • Strain the fries and rinse. Pat dry. Bring the frying oil to 300 and cook the fries in batches for about 5 minutes until tender. Remove from oil and dry.
  • Bring the oil to 375 and fry in batches until brown and crispy. Remove from oil and season.
  • Finally, put the fries on a plate and top with the spinach curry mixture. Top with the fried cheese. Serve.

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