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.
Course: Main Course
Keyword: curry, mustard greens, north indian, paneer, saag, spinach
300gmustard greenswashed, roots trimmed
300gspinach leaveswashed, roots trimmed if using mature spinach
2large onionscut into chunks
4large cloves garlicpeeled
6cmpiece gingerpeeled and cut into chunks
Small pinch baking soda
25ggheeor unsalted butter
450gshop-bought or homemade paneercubed
For the tadka:
100gggheeor unsalted butter
1dried red chilliwhole
2large onionsfinely sliced
4large cloves garlicfinely sliced
Red onionsfinely sliced
Extra ghee or butter
To prepare the mustard greens and spinach
Wash the mustard greens and spinach thoroughly to remove any dirt or grit. Drain. Finely chop the stalks and then chop the leaves into 1cm shreds. If you're using baby leaf spinach, there's no need to trim or chop it — just add it in whole.
In a large pressure cooker, add the mustard greens, spinach, onions, garlic, ginger, water and baking soda. Fix the lid onto the pot and cook for 10 minutes (4 whistles). You can also simmer in a pot with a tight-fitting lid for 25-30 minutes or give it 5 minutes of high pressure in an Instant Pot.
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.
For the tadka (tempering)
Melt 100g ghee in the same pot and add the dried red chilli, black cardamom, sliced onions and salt. The salt will help the onions cook quickly. Sauté over a med-low heat for 20 minutes until the onions are lightly golden brown and then add the sliced garlic and chillies. Cook for a further 2 minutes.
Pour in the blended saag and garam masala. Cook for a further 5 minutes until slightly thickened. Taste and check there's enough salt for you.
Add the paneer, heat through and serve. This recipe pairs perfectly with paratha, makki ki roti (cornmeal roti) or wholewheat rotis.
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 (no need to soak in water after browning) and use vegan butter.