house pork loin paneer potato cheese, green peas tomato

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

Trim and cube 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.

Marinate pork

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.

Prepare potato and onion

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.

Prepare spinach

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.

Prepare tomato and chili

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.

Brown the paneer

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.

Par-cook potatoes

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.

Sear marinated 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.

Simmer pork

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.

Add spinach and peas

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.

Return potatoes and paneer

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.

Finish with cream and spices

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.

Garnish and rest

Serve

boneless pork loin

plain yogurt

garlic paste

ginger paste

ground coriander

ground cumin

turmeric

Kosher salt

black pepper

fresh spinach

green peas (frozen or fresh)

medium potato

tomato

onion

green chili

paneer (Indian cottage cheese)

heavy cream

ghee or vegetable oil

cumin seeds

mustard seeds (optional)

garam masala

ground fenugreek (kasuri methi)

red chili powder

salt

lemon juice

fresh cilantro (coriander leaves)

optional: additional cream

Pork Saag Paneer

Make Pork Saag Paneer Recipe in just 1h 10m. house pork loin paneer potato cheese, green peas tomato

Pork Saag Paneer Recipe

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