Step 1

Rinse the spinach and mustard greens at least thrice in plenty of water. Drain them to a colander. If using kale prepare reading the notes below.

Step 2

Add ½ tablespoon ghee to a non-stick pan, spread and heat it. Place the cold paneer on the pan and fry on a medium high heat, until the bottom turns golden. Turn the pieces to the other side and repeat frying until golden. Keep this aside

Step 3

Heat the rest of the ghee in a pan and add onions, green chilies, ginger and garlic. Saute until the raw flavor from onions disappear, for about 7 to 8 minutes.

Step 4

Stir in coriander, turmeric and cumin. Add tomatoes and yogurt. Mix well. Cover and cook until the tomatoes break down to a mush. The onions should completely become soft.

Step 5

Add carrot and saute for 2 mins, to bring out the sweet flavors.

Step 6

Add spinach and mustard greens. Let them steam/cook or saute until wilted & cooked. It should take you about 5 to 6 minutes.

Step 7

Pour water & reserve a green chili aside. Blend to a slightly coarse puree using an immersion blender or a blender. If using a blender, cool down first. If the mixture is too thick, use a splash of water. Taste test and if you want add the reserved chili & blend.

Step 8

Mix together saag puree and salt in the pan. Bring it to a gentle simmer and cook on a medium heat for 6 to 7 mins, or until it no more smells raw. If it is too thick to your liking, add some hot water during this process.

Step 9

Add garam masala, fried paneer (retain some to garnish) and sugar (if you need). Mix together very well first and then stir in the cream. Cook for another 3 to 4 minutes, until aromatic.

Step 10

To Temper – Add butter to a pan. Turn on the stove & regulate to low heat. Before the butter melts, add garlic and let cook for 2 minutes on a very low heat to infuse the flavors. Do not brown the garlic, add dried red chili & fry until crisp.

Step 11

Turn off the heat. Add hing and red chili powder or flakes. Pour this over Saag Paneer & garnish with fried paneer. Serve with Tandoori Roti or Basmati Rice. Squeeze lemon juice while serving.