Saag Paneer Recipe | Recipe Cart | Recipe Cart

Ingredients

• 250 grams (9 ounces) paneer ((cut to preferred sizes))
• 4 cups (120 grams/4.5 ounce) baby spinach (- palak (without stems))
• 4 cups (120 grams /4.5 ounces) mustard greens (/ choy sum/ baby kale (without stems, read notes to prepare))
• 1½ to 2 tablespoon ghee (or oil (divided))
• ¾ cup (85 grams) onions ( (sliced))
• 1 to 2 green chilies ((slit, adjust to heat tolerance))
• ½ inch ginger ((peel and slice thick))
• 3 medium garlic ( cloves (peeled))
• ½ cup (60 grams) tomatoes ( sliced)
• ⅓ cup (50 grams) carrot ( (or baby turnip, sliced))
• ⅛ teaspoon turmeric powder ((optional))
• ¾ to 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ cup yogurt ((or sub with tomatoes))
• ¼ cup water ((more if needed))
• ½ teaspoon salt ((more if you need))
• ½ teaspoon sugar ((optional, use if you need))
• ¾ to 1 teaspoon garam masala ((adjust to taste, more if you want))
• ¼ cup heavy cream ((or cashew cream from 12 nuts))
• 1 lemon ( to serve)
• 1 tablespoon unsalted butter ( or ghee)
• ⅛ teaspoon asafoetida (/ hing (use gluten-free if preferred))
• 1 to 2 large garlic ( clove sliced)
• 1 to 2 dried red chili
• ½ to ¾ teaspoon Kashmiri red chili powder (or chili flakes (adjust to taste))