Saag Paneer Recipe

Make paneer

Pour 1.5 liters whole milk into a heavy-bottomed pot and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. When the milk just begins to boil, reduce heat to low. Add 3 tablespoons lemon juice or vinegar gradually while stirring gently until the milk solids separate from the whey (curds will form and whey will look slightly greenish). Turn off heat. Let sit 2–3 minutes for curds to firm slightly.

Line a sieve with a double layer of cheesecloth placed over a bowl. Pour the curdled milk into the lined sieve to drain the whey. Rinse curds gently with 1/2 cup cold water to remove residual acid and cool. Gather the corners of the cloth and squeeze gently to remove excess whey.

Flatten the wrapped curds into a disc about 1–1.5 cm thick, place on a flat surface, and set a heavy weight on top (a heavy pan or a cans-filled pot) for 30–45 minutes to press. Unwrap, sprinkle 1/2 tsp salt over the paneer, and cut into 2 cm cubes. Reserve 300 g for the recipe. Refrigerate if making ahead.

Blanch and puree greens

Bring 1 cup water to a boil in a large pot. Add the chopped spinach and methi leaves and blanch for 1–2 minutes until wilted and bright green. Immediately transfer greens to a bowl of ice water (or run under cold water) to stop cooking and preserve color. Drain thoroughly and squeeze out excess water.

Transfer drained greens to a blender. Add the chopped onion (1 cup), garlic (4 cloves), ginger (1 tbs), and green chilies (2). Blend to a smooth or slightly coarse puree (depending on texture preference), adding a tablespoon of water if needed. Set aside.

Heat 3 tbs ghee or neutral oil in a large skillet or heavy saucepan over medium heat. When hot, add 1 tsp cumin seeds and let them sizzle for 15–20 seconds until aromatic.

Add the green-onion-garlic-ginger puree to the pan. Cook on medium heat, stirring frequently, until raw aroma disappears and moisture reduces, about 6–8 minutes. Scrape any bits from the bottom.

Stir in 1 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp red chili powder (optional) and 1.25 tsp salt. Cook spice mixture for 1–2 minutes to bloom the spices.

Add the pureed greens to the pan. Cook on medium-low, stirring occasionally, for 6–10 minutes until the saag thickens and flavors meld. If the mixture is too thick, add up to 1/4 cup water to reach desired consistency.

Use an immersion blender in the pan (or transfer briefly to a blender) to achieve a smoother texture if desired. Return to pan and simmer 2 minutes.

While saag simmers, heat 2 tbs oil in a nonstick skillet over medium-high heat. Add paneer cubes (300 g). Shallow-fry for 1–2 minutes per side until golden brown and slightly crisp. Remove and drain on paper towel. Alternatively, for a softer option, warm paneer gently in the saag without frying.

Stir 3 tbs fresh cream (or plain yogurt) and 1 tbs butter into the saag. Add 1 tsp crushed kasuri methi and 1 tsp lemon juice. Taste and adjust salt or lemon as needed. Simmer 1–2 minutes more to incorporate.

Gently fold in the fried paneer cubes and cook 1–2 minutes to warm through and allow paneer to absorb flavors.

Sprinkle 1/2 tsp garam masala over the top, garnish with chopped cilantro (2 tbs) if using, and serve hot.