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Punjabi Indian · Dinner

Saag paneer

Mustard greens, spinach, and fenugreek cooked down to a rustic Punjabi saag, tempered with ginger, garlic, chile, cumin, and tender golden paneer.

About 1 hr 5 minTotal
About 1 hr 5 minActive
$Cost
ModerateDifficulty
Makes 6 servings
Punjabi-style mixed-green saag paneer with coarse mustard and spinach greens, tender browned paneer cubes, ginger, garlic, and roti.

Equipment

  • Use another metal-shaft immersion blender and pulse off heat to preserve texture.

Ingredients

1× recipe · Makes 6 servings

  • 1 pound mustard greens, tough stems removed and leaves chopped
  • 1 pound baby spinach
  • 1 bunch fresh fenugreek leaves or 2 tablespoons kasuri methi
  • 1 serrano chile, chopped
  • 1 teaspoon kosher salt, divided
  • 1/3 cup water
  • 1 pound paneer, cut into 1-inch cubes
  • 3 tablespoons ghee, divided
  • 1 teaspoon cumin seeds
  • 1 medium yellow onion, finely chopped
  • 1 tablespoon finely grated ginger
  • 4 garlic cloves, minced
  • 1 medium tomato, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 cup heavy cream, optional
  • 6 whole-wheat rotis or 6 cups steamed basmati rice

Instructions

  1. Put mustard greens, spinach, fresh fenugreek if using, chile, 1/2 teaspoon salt, and water in a wide pot. Cover and cook over medium-low until mustard greens are fully tender, 15 to 20 minutes.

  2. Cool briefly, then pulse with an to a coarse, spoonable puree with visible green texture; do not liquefy. If using kasuri methi, crumble it in now.

  3. Pat paneer dry. Heat 1 tablespoon ghee in a skillet and brown cubes lightly on two sides; transfer to warm salted water for 5 minutes, then drain so they remain tender.

  4. Heat remaining ghee in the pot. Bloom cumin, add onion and cook deep gold, then fry ginger and garlic 1 minute. Add tomato, coriander, remaining salt, and garam masala and cook until tomato collapses and ghee shows at the edges.

  5. Fold in greens and simmer uncovered 8 minutes. Add paneer and optional cream and warm gently 3 minutes without boiling hard; serve with roti or rice.

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