Step 1

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).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Finally, add the paneer chunks and cream. Heat through. Serve immediately, garnished with red onions, extra butter and optional chillies.

Step 6

This pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.