Jul 14 2026
Restaurants›Pangea Bar & Restaurant Missoula›Pork Saag Paneer Recipe

Pork Saag Paneer Recipe

Inspired by Pangea Bar & Restaurant Missoula
Time1h 10m
Serves4

house pork loin paneer potato cheese, green peas tomato

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Ingredients

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Pork & Marinade

Vegetables & Greens

Paneer & Dairy

Spices & Seasonings

Garnish

Method

Pork & Marinade

  1. 1

    Trim and cube pork

    Trim excess fat from the pork loin and cut into 2–3 cm (about 1 inch) cubes. Pat lightly dry with paper towel.

  2. 2

    Marinate pork

    In a bowl combine yogurt, garlic paste, ginger paste, ground coriander, ground cumin, turmeric, 1.5 tsp kosher salt and 0.5 tsp black pepper. Add pork cubes and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Vegetables & Greens

  1. 3

    Prepare potato and onion

    Peel the potato and cut into 1.5–2 cm cubes. Finely chop the onion. If using frozen peas, rinse under warm water to separate; if fresh, blanch for 1 minute and cool.

  2. 4

    Prepare spinach

    Wash spinach thoroughly. Blanch in boiling water for 1 minute until wilted, then immediately transfer to an ice bath. Squeeze out excess water and chop roughly. Reserve.

  3. 5

    Prepare tomato and chili

    Blanch the tomato for 30–45 seconds, peel and finely chop (or grate). Finely chop the green chili, removing seeds if you prefer less heat.

Paneer & Initial Cooking

  1. 6

    Brown the paneer

    Cut paneer into 2 cm cubes. Heat 1 tbs ghee or oil in a nonstick skillet over medium heat. Sear paneer cubes until golden on at least two sides, 3–4 minutes. Remove and set aside on paper towel.

  2. 7

    Par-cook potatoes

    In the same skillet add 1 tbs oil and toss potato cubes. Fry until lightly browned and nearly cooked through, about 6–8 minutes. Remove and set aside.

Cook Pork

  1. 8

    Sear marinated pork

    Heat remaining 1 tbs ghee or oil in a heavy skillet or Dutch oven over medium-high heat. Add cumin seeds and optional mustard seeds; let them sputter for 15 seconds. Add chopped onion and sauté until soft and golden, 6–8 minutes. Add marinated pork (shake off excess marinade) and sear on all sides for 6–8 minutes until starting to brown.

  2. 9

    Simmer pork

    Add chopped tomato, red chili powder, 1 tsp salt (from 'Spices & Seasonings' section counts) and 60 ml water. Stir, bring to a simmer, cover, and reduce heat to medium-low. Cook for 12–15 minutes, stirring occasionally, until pork is cooked through and sauce has thickened. If using lean pork and it seems dry, add another 30 ml water.

Combine Greens, Peas, Paneer & Finish

  1. 10

    Add spinach and peas

    Stir chopped blanched spinach and the peas into the pork mixture. Mix thoroughly and simmer uncovered for 4–6 minutes so the flavors combine and peas heat through.

  2. 11

    Return potatoes and paneer

    Gently fold the par-cooked potatoes and browned paneer into the pork-saag mixture. Simmer on low for 3–4 minutes to let paneer absorb flavors and potatoes finish cooking.

  3. 12

    Finish with cream and spices

    Stir in heavy cream, garam masala, ground fenugreek (kasuri methi), and lemon juice. Taste and adjust salt (add up to 0.5 tsp more if needed) and chili heat. Cook another 1–2 minutes, then remove from heat.

Plating & Garnish

  1. 13

    Garnish and rest

    Transfer Pork Saag Paneer to a serving dish. Sprinkle with chopped cilantro and drizzle the optional extra cream if using. Let rest 3 minutes so flavors settle.

  2. 14

    Serve

    Serve hot with rice, naan, or roti.

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