This updated version of the Indian classic saag paneer includes a healthy dose of sautéed leafy greens. Serve it with steamed basmati rice, whole wheat naan bread and a dollop of sweet mango chutney or yogurt for a hearty and homey meatless Monday meal. To save time, purchase bags of prewashed and chopped winter greens (usually a mixture of kale, chard, collards and mustard greens) at the supermarket. You will need about 12 oz. (375 g) of prechopped greens plus the baby spinach.
Indian-Style Spiced Greens with Paneer
1 bunch mustard greens
1 bunch Swiss chard
1 tsp. sugar
5 oz. (155 g) baby spinach
2 Tbs. unsalted butter
1 yellow onion, finely chopped
1 tsp. cumin seeds
1 Tbs. finely grated fresh ginger
2 tsp. finely chopped garlic
1 serrano chile, chopped
1/2 cup (4 fl. oz./125 ml) heavy cream
1 tsp. garam masala
1/2 lb. (250 g) paneer cheese, cut into 1-inch (2.5-cm) cubes
Sea salt and freshly ground pepper
Tear the mustard green and chard leaves from the tough center stalks, discarding the stalks.
Bring a large pot of water to a boil. Add the sugar (this helps retain the bright color of the greens). Add the mustard greens to the boiling water and cook until wilted, about 3 minutes. Using a slotted spoon,
remove and drain the mustard green leaves, pressing on the greens to extract all the liquid. Cook and drain the chard in the same manner, cooking it for 2 minutes; cook and drain the spinach, cooking it as you did the mustard greens, for 1 minute. Transfer the wilted and drained greens to a cutting board or food processor and chop or pulse until finely chopped; set aside.
In a large sauté pan, melt the butter over medium heat. Add the onion and cumin and sauté until the onion is translucent and beginning to brown, 8 minutes. Add the ginger, garlic and chile, and sauté until aromatic, about 45 seconds. Stir in the greens, cream and garam masala and bring to a simmer. Cook,
stirring frequently, until the flavors have melded, 10 minutes.
Gently fold the paneer into the greens and simmer until heated through, 5 minutes. Season to taste with salt and pepper and serve immediately.
Find more simple, healthy meals for every night of the week in
our book Weeknight Vegetarian, by Ivy Manning.
I made this last night with just mustard greens and Swiss chard, used curry spice and full fat coconut milk instead since that’s what I had on hand and was using for another Indian inspired recipe. Beautiful recipe and delicious!
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This was a solid recipe. I will be making it again. I ended up needing more cream (and water) to thin out the sauce/greens more, but otherwise followed the recipe. Delicious!