The Ultimate Saag Paneer
The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach sauce. Every bite will melt in your mouth. A true Indian comfort food meal.
Servings: 6
Equipment
- Pressure cooker
Ingredients
- 300 g mustard greens washed, roots trimmed
- 300 g spinach leaves washed
- 2 large onions cut into chunks
- 8 large cloves garlic peeled
- 6 cm piece ginger peeled and cut into chunks
- Small pinch baking soda
- 2 tbsp fine cornmeal
- 100 g butter
- 1 1/2 tsp salt
- 2 tsp garam masala
- 50 ml single cream
- 450 g shop-bought or homemade paneer cubed
- 2 tsp oil
For the tadka:
- 50 g butter
- 1 black cardamom whole
- 1 large onion finely sliced
- 3-4 green chillies chopped
- 4 large clove garlic finely sliced
To serve:
- Red onions finely sliced
- Chopped chillies
- Extra butter
- Paratha makki ki roti or wholewheat roti, to serve
Instructions
- In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles).
- While this cooks, pan-fry the paneer on all sides until golden. Once golden, put the paneer in to a large bowl and add enough boiling water to cover. Soak for 10 minutes and then drain. This will make the paneer chunks extra soft and remove any excess oil.
- Carefully release the steam from the pressure cooker and remove the lid. Allow to cool slightly. Add the cornmeal and butter, then blend to a smooth purée. The butter will help it emulsify for a smooth finish.
- Melt the butter in the same pot and add the black cardamom, sliced onions, chopped chillies and sliced garlic. Sauté over a low heat for 10 minutes until the onions are lightly golden brown and then add the blended saag. Cook for 5 minutes until slightly thickened. Stir in the salt and garam masala. Cook for a further 5 minutes.
- Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.
- This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.
Notes
- Store leftovers in an airtight container. Reheat thoroughly before serving.
- Freeze the Saag Paneer in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure food is piping hot before serving.
- For a vegan option: Replace the paneer with firm tofu, use vegan butter and any plant-based cream of your choice.