Saag Paneer
Cubes of golden pan-fried paneer nestled in a vibrant puree of mustard greens and spinach spiced with ginger, garlic, and warming masala. A hearty vegetarian Indian classic that is distinct from palak paneer by its bold, slightly bitter mustard green base.
Ingredients
- 14 oz paneer, cubed
- 6 cups mustard greens, roughly chopped
- 4 cups baby spinach
- 3 tbsp ghee (or butter)
- 2 yellow onion, finely diced
- 6 cloves garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 green chili (serrano), minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1/4 cup heavy cream
- 1/2 cup water
Instructions
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1
Bring a large pot of water to a boil. Add 6 cups roughly chopped mustard greens and 4 cups baby spinach and blanch for 2 to 3 minutes until just wilted. Drain and transfer to a blender. Add 1/2 cup water and blend to a coarse puree. Set aside.
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2
Heat half the 3 tbsp ghee (or butter) in a large skillet over medium-high heat. Add 14 oz cubed paneer in a single layer and fry for 2 to 3 minutes per side until golden brown. Remove and set aside.
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3
Add the remaining ghee (or butter) to the same pan. Add 2 finely diced yellow onion and cook for 8 minutes until deep golden. Add 6 cloves minced garlic cloves, 1 inch minced fresh ginger, and 2 minced green chili (serrano) and cook for 1 minute.
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4
Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp salt. Stir for 30 seconds to bloom the spices.
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5
Pour in the green puree and stir to combine. Simmer over medium heat for 10 minutes, stirring often, until the saag thickens and the raw smell of greens is gone.
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6
Stir in 1/4 cup heavy cream and 1 tsp garam masala. Gently fold in the fried paneer and cook for 2 to 3 minutes until heated through.
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7
Taste and adjust seasoning. Serve with basmati rice or naan.