Saag Paneer Or Tofu Recipe

Wash and blanch

Thoroughly rinse the spinach (and mustard greens if using) in several changes of cold water to remove grit. Bring a large pot of water to a rolling boil, add a pinch of salt, then add the greens and blanch for 1–2 minutes until wilted and bright green.

Drain and puree

Immediately transfer the greens to an ice bath to stop cooking. Drain well and squeeze out as much water as possible. Transfer to a blender with up to 1/2 cup of the reserved blanching water and blend to a smooth or slightly coarse puree depending on texture preference. Set aside.

Prepare paneer/tofu

If using paneer: pat cubes dry with paper towels. If using tofu: press firmly for 20–30 minutes to remove excess moisture, then cut into 1/2–3/4 inch cubes and pat dry.

Pan-fry

Heat 2 tbs oil or ghee in a nonstick skillet over medium-high heat. Add paneer or tofu cubes in a single layer and fry until golden on all sides, about 2–3 minutes per side. Remove and drain on paper towels. Reserve.

Temper spices

In a heavy-bottomed skillet or saucepan, heat 2 tbs oil or ghee over medium heat. Add cumin seeds and bay leaf and let them sizzle for 20–30 seconds until fragrant.

Add the finely chopped onion and cook, stirring occasionally, until soft and golden brown, about 6–8 minutes.

Stir in minced garlic, ginger and slit green chilies. Cook for 1–2 minutes until raw aroma dissipates.

Add ground coriander, ground cumin and turmeric. Cook for 30–45 seconds to toast the spices, stirring so they do not burn.

Add the chopped tomato (or tomato puree). Cook until the tomato breaks down and oil begins to separate from the masala, about 4–5 minutes. If mixture becomes too dry, add 1–2 tbs water to prevent sticking.

Reduce heat to low. Add the blended spinach puree to the pan and stir to combine with the masala. Simmer gently for 5–7 minutes. If mixture is very thick, add additional blanching water up to 1/2 cup to reach desired consistency.

Season with salt, black pepper and crushed kasuri methi. Stir and simmer 2–3 minutes so flavors meld.

Add the fried paneer or tofu to the simmering saag. Gently fold to coat and warm through for 3–4 minutes so the cubes absorb some of the sauce.

Stir in cream or coconut milk (if using) and butter or ghee for a richer finish. Heat through for another minute—do not boil aggressively after adding cream.

Finish with lemon juice to brighten the flavors and adjust salt to taste. Remove bay leaf.

Garnish with chopped cilantro and serve hot.