Saag Paneer: The Ultimate Guide to This Classic Indian Dish

Bring a large pot of water to a rolling boil. Add the washed mixed greens and blanch for 2-3 minutes until wilted and vibrant green.

Immediately transfer to a bowl of ice water for a few minutes.

Drain thoroughly, squeezing out excess water.

Finely chop or puree in a blender/food processor (add a little blanching water if blending). Pulse for a slightly coarse texture.

Heat mustard oil (or vegetable oil) in a large pot over medium heat. Add cumin seeds and asafoetida; sizzle until fragrant.

Add onion and sauté until golden brown (5-7 minutes). Add garlic and ginger; sauté for 1 minute until fragrant.

Add green chilies and sauté for 30 seconds.

Add pureed or chopped greens to the pot. Stir well.

Add salt. Simmer on low, covered, for 20-30 minutes, stirring occasionally. Add water if needed.

Cut paneer into 1-inch cubes.

Heat ghee/butter in a pan. Fry paneer until lightly golden brown on all sides. Set aside.

Heat ghee/butter in a small pan. Add onion and sauté until golden brown (5-7 minutes).

Add tomatoes and ginger-garlic paste. Sauté until tomatoes soften and oil separates (5-7 minutes).

Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 1 minute until fragrant.

Crush kasuri methi and add to the tempering. Sauté for a few seconds.

Pour the tempering over the simmering saag. Stir well.

Gently add paneer cubes to the saag. Stir gently.

Simmer for 5-10 minutes.

Add water if too thick; simmer to reduce if too thin.

Taste and adjust seasoning.

Garnish with fresh cream/yogurt (optional) and chopped cilantro.

Serve hot with naan, roti, paratha, or rice.