Cooking Lucid
Saag Paneer
Mixed greens — spinach, mustard leaves, and fenugreek — cooked down into a velvety curry with cubes of paneer. Earthier and more complex than palak paneer, a Punjabi winter favorite.
Prep 20 min
Cook 30 min
Total 50 min
Serves 4
Ingredients
Step 1 — Cook the greens
- 10 oz spinach
- 5 oz mustard greens (sarson) or kale
- 2 oz fenugreek leaves (methi) or 1 tbsp dried
- 1 green chili
- 2 tbsp cornmeal or makki ka atta
Step 2 — Make the tadka base
- 3 tbsp ghee
- 1 large onion (chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (slit)
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tsp salt
- 12 oz paneer (cubed)
Step 3 — Serve
- Makki di roti (corn flatbread) or naan
- White butter (optional)
Instructions
- 1
Cook and purée greens
Boil all greens with green chili until very tender, about 15 minutes. Drain, reserving some liquid. Blend to a coarse purée with cornmeal until thick.
- 2
Build the curry
Heat ghee, add cumin seeds, then onion. Cook until golden. Add ginger-garlic paste and green chilies, fry 2 minutes. Stir in turmeric, garam masala, and salt. Add greens purée and simmer 10 minutes, adding reserved liquid as needed. Fold in paneer and cook gently 5 minutes.
- 3
Serve
Serve hot with makki di roti or naan, topped with a knob of white butter if desired.
Nutrition per serving: 360 cal · 18g protein · 14g carbs · 28g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
