Fructose Free Saag Paneer with Spinach and Mustard Greens
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Learn more →Ingredients
4 servings
For the paneer
- 8 oz paneer, cut into ¾-inch cubes
- 2 tbsp neutral oil or ghee
For the saag
- 8 oz fresh spinach, roughly chopped
- 4 oz mustard greens, stems removed, roughly chopped
Ingredient noteThis vegetable adds only a small amount of fructose in the portion used here, so it is likely Low Fructose. If you prefer to always avoid mustard greens, please tap it and change its rating to Red.
For the masala
- 3 tbsp neutral oil or ghee
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 serrano or green chile, finely chopped
- 1 medium tomato, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- ½ cup water
- 1 tsp salt, plus more to taste
For finishing
- 3 tbsp heavy cream
- 1 tbsp unsalted butter
Instructions
- 1
Bring a large pot of water to a boil. Add the spinach and mustard greens and blanch for 2 minutes, until wilted and bright green. Drain, rinse under cold water, and squeeze out as much liquid as possible. Transfer to a blender and blend to a coarse-smooth purée — a little texture is fine. Set aside.
- 2
Heat 2 tbsp oil or ghee in a large skillet or kadai over medium-high heat until shimmering. Add the paneer cubes in a single layer and cook, turning every 1–2 minutes, until golden on at least two sides, about 5–6 minutes total. Transfer to a plate with a slotted spoon and set aside.
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