Rice 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
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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