Indian-Style Spiced Greens with Paneer

Mains, Meat-Free Mains, Recipes

sept 19 Crispy Kale, Mushroom and Peppadew Pizza Weeknight Vegetarian 110

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.


One comment about “Indian-Style Spiced Greens with Paneer

  1. Lauren

    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!


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