Saag Paneer with Steamed Basmati Rice

Instructions

1. 1

   Blanch and Puree the Greens

   • Thoroughly wash the mustard greens and spinach under cold running water to remove any grit.
   • Bring 8 cups of water to a rolling boil in a large pot. Add a pinch of salt and 1/4 tsp of baking soda (this helps retain the green color).
   • Add the washed greens to the boiling water and blanch for 2-3 minutes, just until they wilt.
   • Immediately use a slotted spoon to transfer the greens into a large bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant color.
   • After a minute, drain the greens completely, squeezing out as much excess water as possible. Transfer to a blender and pulse a few times to get a coarse, rustic puree. Avoid over-blending into a smooth paste.
2. 2

   Pan-Fry the Paneer

   • Heat 1 tablespoon of ghee in a heavy-bottomed pan or kadai over medium heat.
   • Gently add the paneer cubes in a single layer. Pan-fry for 3-4 minutes, turning occasionally, until they are light golden brown on all sides.
   • Remove the paneer from the pan and set aside. Frying helps the paneer hold its shape and adds a lovely texture.
3. 3

   Prepare the Masala Base (Tadka)

   • In the same pan, add the remaining 2 tablespoons of ghee and heat over medium flame.
   • Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add the finely chopped onion and sauté for 7-8 minutes, stirring frequently, until it becomes soft and golden brown.
   • Stir in the grated ginger, minced garlic, and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and you see ghee separating from the masala at the edges.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for 1 minute.
4. 4

   Combine and Simmer the Saag

   • Add the coarse green puree to the pan with the masala. Stir everything together until well combined. Add salt and mix.
   • In a small bowl, whisk the maize flour with 3-4 tablespoons of water to create a smooth, lump-free slurry.
   • Pour the slurry into the saag, stirring continuously to incorporate it smoothly. This will thicken the gravy.
   • Reduce the heat to low, cover the pan (leaving a small gap for steam to escape), and let the saag simmer for 10-12 minutes. Be careful as it may splutter. Stir occasionally.
   • Gently add the pan-fried paneer cubes to the saag. Stir to coat and simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
5. 5

   Finish and Serve

   • Turn off the heat. Stir in the garam masala and the optional fresh cream for a richer finish.
   • Let the Saag Paneer rest for 5 minutes before serving.
   • Serve hot, traditionally with Makki di Roti (maize flatbread), but it also pairs wonderfully with naan, roti, or jeera rice.