Saag Paneer Recipe

Inspired by Feast

Time40m

Serves4

creamed spinach and mustard greens with house-made cheese curd.

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Ingredients

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Ingredients for Saag Paneer

4 cups spinach, fresh

2 cups mustard greens, fresh

2 cups paneer cheese

1 medium onion, chopped

1 tablespoon Ginger, grated

2 cloves Garlic, minced

1 to taste green chilies, chopped

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon Garam masala

1 cup cream or yogurt

2 tablespoons oil or ghee

1 to taste Celtic sea salt

Method

Preparation Steps for Saag Paneer

Prepare the Paneer

If using homemade paneer, prepare it by curdling milk and pressing it into a block. Cut the paneer into cubes and set aside.

Cook the Greens

In a large pot, bring water to a boil. Blanch the spinach and mustard greens for about 2-3 minutes until wilted. Drain and immediately transfer to an ice bath to preserve the color. Once cooled, blend the greens into a smooth paste.

Sauté the Aromatics

In a pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Then, add chopped onions, ginger, garlic, and green chilies. Sauté until onions are translucent.

Combine Ingredients

Add the blended greens to the pan along with turmeric powder, garam masala, and salt. Cook for about 5-7 minutes, stirring occasionally.

Add Cream or Yogurt

Stir in the cream or yogurt to the mixture and cook for an additional 2-3 minutes to combine the flavors.

Add Paneer

Gently fold in the paneer cubes and simmer for another 5 minutes until heated through. Adjust seasoning if necessary.

Serve

Serve hot with naan or rice.