Saag Paneer

Ingredients

• 12 ounces paneer – cut into 0.75-inch cubes
• 3 tbsp ghee
• 1.5 cups water
• 8 ounces mustard greens – roughly chopped
• 16 ounces spinach – roughly chopped
• 1 tsp cumin seeds
• 1 cup onion – finely chopped
• 1 tbsp ginger – finely chopped
• 4 cloves garlic – finely minced
• 2 pieces green chilies – slit lengthwise
• 0.75 cup tomato – finely chopped
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 1 tsp Kashmiri chili powder
• 1.25 tsp salt
• 1 tsp kasuri methi – crushed
• 0.5 tsp garam masala
• 2 tbsp heavy cream

Instructions

1. Combine the mustard greens, spinach, and 1.5 cups water in a medium pot; bring to a boil, then cover and simmer over medium heat until very tender, 8–10 minutes. Cool 5 minutes, then blend to a coarse puree.
2. Heat the ghee in a wide skillet over medium heat until shimmering. Add the paneer cubes and turn occasionally until lightly golden on a few sides, 3–4 minutes; transfer to a plate, leaving the fat in the pan.
3. Add the cumin seeds to the hot pan and let them sizzle and crackle for 30 seconds.
4. Stir in the onion and cook, stirring often, until soft and golden, 6–8 minutes.
5. Add the ginger, garlic, and green chilies; sauté until fragrant, 1–2 minutes.
6. Add the tomato, ground coriander, turmeric powder, and Kashmiri chili powder; cook, stirring, until the mixture thickens and the fat separates at the edges, 4–6 minutes.
7. Pour in the puree and add the salt. Simmer uncovered, stirring occasionally, until the saag is thick, glossy, and no longer watery, 8–10 minutes.
8. Crush the kasuri methi between your palms and stir it in along with the garam masala and heavy cream. Add the browned cubes and simmer 3–4 minutes to heat through and allow the sauce to coat them. Serve hot with roti, paratha, or rice.