Spicy Saag Paneer
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • 4 tablespoons ghee (or just use butter like I did)
  • 1 large onion, diced small
  • Salt and pepper
  • 1 jalapeno, seeded and minced
  • 3 large garlic cloves, minced
  • 1-inch knob of fresh ginger, grated finely (see Notes)
  • 1¼ to 1½ pounds greens (I used a mix of mustard greens, Swiss chard, and kale), washed
  • ½ cup heavy cream
  • A pinch of cinnamon, ground cloves, salt, cumin, and coriander
  • 1 tablespoon extra virgin olive oil (or more butter)
  • 8 ounces paneer (or use halloumi like I did), cut into small cubes, optional
Instructions
  1. Heat the ghee or butter in a large skillet over medium high heat until bubbly, then add the onion, season with salt and pepper, and reduced heat to medium low. Cook until soft and slightly browned, about 10-15 minutes. Add the jalapeño, garlic, and ginger, stir together, and cook another few minutes.
  2. Start adding the greens in batches to the pan and cook, turning with tongs, until they begin to wilt. Remove the greens with the tongs leaving the onions in the pan and set aside in a bowl. Repeat with remaining greens until they are all wilted.
  3. Place half of the greens and onion mixture into the bowl of a food processor and add ¼ cup of the cream. Pulse about 20 times until the mixture is finely minced. Remove to a bowl, add the remaining greens and cream and repeat.
  4. Combine all of the minced greens in the original skillet and season with the spices. Bring to a very low simmer, cover, and cook for about 10 more minutes.
  5. While the saag is simmering, heat the oil in another pan and add the cheese cubes. Cook for a couple of minutes, until lightly browned, and flip a couple of times with a metal spatula.
  6. Add the browned cheese cubes to the saag, stir gently, and serve.
Notes
When you get fresh ginger, peel it with a spoon and then store it wrapped in plastic in the freezer. No need to thaw when using - it's much easier to grate on a microplane when it's still fully frozen.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/07/spicy-saag-paneer/