Saag Paneer

Ingredients

• 350g spinach
• 150g mustard greens (or use all spinach if unavailable)
• 250g paneer, cubed
• 1 onion, chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1 thumb ginger, minced
• 2 green chilies
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 3 tbsp ghee
• 2 tbsp butter
• salt

Before you cook

• Wash the spinach and mustard greens thoroughly.
• Cut the paneer into 2cm cubes.

Steps

1. Bring a pot of water to a boil.
2. Blanch the spinach and mustard greens for 2 minutes.
3. Drain and plunge the greens into cold water.
4. Blend the greens with the green chilies and a splash of water to a coarse puree.
5. Heat 2 tablespoons of ghee in a pan over medium heat.
6. Add the cumin seeds and let them sizzle for 30 seconds.
7. Add the onion and cook until golden, about 6 minutes.
8. Stir in the ginger and garlic and cook for 1 minute.
9. Add the tomatoes, turmeric and coriander powder.
10. Cook until the oil separates from the mixture, about 6 minutes.
11. Pour in the pureed greens and garam masala.
12. Simmer for 7 minutes.
13. Heat the remaining ghee in a separate small pan and fry the paneer cubes for 2 minutes per side until golden.
14. Stir the paneer into the curry.
15. Melt the butter in a small pan with a sliced clove of garlic until fragrant, about 1 minute.
16. Pour the butter and garlic over the curry just before serving.