Name: Spinach and Mustard Greens with Cheese (Saag Paneer)
Yield: Serves 6
Cuisine: India
Ingredients: 8 ounces fresh spinach leaves, well rinsed and coarsely chopped; 8 ounces fresh mustard greens, well rinsed and finely chopped (see Tip); 2 teaspoons Bin bhuna hua garam masala; ½ teaspoon ground turmeric; 2 tablespoons tomato paste; 4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; ½ cup heavy (whipping) cream; ½ teaspoon Punjabi garam masala; 1¼ pounds Doodh paneer, cut into 1-inch cubes and pan-fried (see box); 1½ teaspoons coarse kosher or sea salt; 2 tablespoons canola oil; 6 medium-size cloves garlic, coarsely chopped; 1 medium-size red onion, cut in half lengthwise and thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I like to combine spinach and mustard greens in this classic Punjabi curry, the mellow and bitter-tasting greens providing a nice balance with the creamy, protein-rich cheese. (In many homes and almost all restaurants, this is made solely with spinach.) For the vegetarian at the table (who conforms to a lacto-friendly diet), this is a great main-course offering when coupled with one of the rice dishes in the Curry Cohorts chapter.