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saag paneer


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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 43 minutes

Servings: 5


Remove All · Remove Spices · Remove Staples

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Step 1

Press the saute button on your Instant Pot. Once it's hot, add ghee and oil and then add the hing and stir for a few seconds. Add the ginger, garlic, chili and cashews and cook for 1 minute until the ginger and garlic begin to change color.

Step 2

Then add the roughly chopped onion and cook for 2 minutes until the onions soften. Then add the chopped tomato and cook for 1 more minute.

Step 3

Start adding the greens (spinach and mustard greens), little by little. You should chop them roughly before adding it to the pot. The leaves will wilt in 3 to 4 minutes and reduce in volume.

Step 4

Then add the spices- coriander powder, turmeric powder, Kashmiri red chili powder and also the salt. Stir and add 1/2 cup of water and close the lid. The greens release a lot of water when pressure cooked so we don't need a lot of water here. If you have an 8qt, you might consider adding additional 1/4 cup.

Step 5

Press the pressure cook button and cook on high pressure for 10 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Open the lid and then use an immersion blender to puree the saag. If you don't have an immersion blender, you can use a regular blender. Just make sure to wait for the saag to cool down a bit before you puree it in a regular blender.

Step 6

I like using an immersion blender since it doesn't make the saag super smooth which is what I prefer for this recipe. Then press the sauté button again and add the paneer cubes and let it simmer for 2 to 3 more minutes.

Step 7

As the saag simmers, you can add more water to adjust the consistency as needed. I added additional 1/4 cup water here. Add the garam masala at the very end and serve saag paneer hot with naan or roti. You can also drizzle some cream on top before serving.

Step 8

Heat ghee and oil in a pot on medium heat. Once hot, add the chopped ginger, garlic, chili and cashews. Cook for 1 minute until the ginger and garlic start to change color, then add the chopped onions and cook for 2 minutes until the onions are soft.

Step 9

Then add the chopped tomato and cook for 1 more minute. Add the chopped spinach and mustard greens and mix until the leaves wilt. Then add all the spices (except garam masala) and salt. Stir and and 1 cup of water. Cover the pot with a lid and let the mixture cook for 20 minutes on medium heat. You may need to add more water if all the water evaporates.

Step 10

Open the lid and use an immersion blender to blend the saag. Add the paneer cubes and simmer for 5 minutes. Use more water as needed at this point and adjust the consistency as needed. Add the garam masala and cream (if using) and serve hot!