Step 1 of 10
Bring a large pot of salted water to the boil. Blanch the spinach (and mustard greens if using) for 60 seconds. Drain and plunge immediately into ice water — this fixes the green colour.
Step 2 of 10
Squeeze the greens hard to remove most of the water. Roughly chop, then purée in a food processor with a splash of water until coarse-fine (not a smooth paste — saag should have texture).
Step 3 of 10
Pan-fry the paneer cubes in 1 tbsp ghee until golden on at least two sides, 4 minutes. Lift out.
Step 4 of 10
In the same pan, add remaining ghee. Throw in cumin seeds; they should sizzle and release fragrance, 15 seconds.
Step 5 of 10
Add onion. Sauté 8 minutes until deep golden — not just translucent. The colour matters.
Step 6 of 10
Add garlic, ginger, and green chile. Stir 90 seconds.
Step 7 of 10
Add garam masala, coriander, Kashmiri chili, and 1 tsp salt. Stir 30 seconds.
Step 8 of 10
Add the puréed greens with a splash of water. Simmer 8 minutes, stirring, until the saag deepens in colour and the raw smell is gone.
Step 9 of 10
Add the fried paneer cubes. Stir gently to coat. Simmer 3 minutes more.
Step 10 of 10
Off heat. Stir in cream and crushed kasuri methi. Squeeze in a splash of lemon. Taste — adjust salt.
Ingredients 16
the greens
- 800 g fresh spinach, stems trimmed
- 200 g mustard greens or kale (optional — *saag* technically means mixed greens)
the cheese
- 300 g paneer, cut into 2.5 cm cubes
the cook
- 3 tbsp ghee (or oil)
- Sea salt to taste
the tempering
- 1 tsp cumin seeds
the base
- 1 large yellow onion, finely diced
- 5 cloves garlic, minced
- Thumb of ginger, finely minced
- 2 green chiles, minced
the spices
- 1.5 tsp garam masala
- 1 tsp ground coriander
- 1 tsp Kashmiri chili powder
the finish
- 80 ml heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Splash of lemon juice (to brighten)