clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Indian Saag Paneer - साग पनीर

The Hirshon Indian Saag Paneer – साग पनीर

  • Author: The Generalissimo


Units Scale
  • 2 Tbsp. ghee
  • 1 tsp. cumin seeds
  • 2 green cardamom pods, seeds removed and husks discarded
  • 1 stick Ceylon cinnamon
  • 2 bay leaves
  • 2 whole cloves
  • 1 tsp. ajwain seeds
  • 1 Roma tomato, de-seeded and minced
  • 1 tsp. whole black peppercorns
  • ***
  • 8 cups spinach leaves, chopped
  • 3 3/4 cups mustard greens, central rib cut out of each leaf and chopped
  • 1/4 cup mint, leaves-only and chopped
  • 1/8 cup heavy cream
  • 2 jalapeños, de-seeded and minced
  • 2 tsp. salt
  • 2 tsp. freshly-ground cumin powder
  • 1 1/2 tsp. turmeric
  • 1 tsp. freshly-ground coriander
  • 1 1/2 tsp. garam masala
  • 3 tsp. dried methi (fenugreek) leaves
  • 1/8 cup ginger/garlic puree
  • 1 small onion, minced
  • 1 large pinch asafœtida (hing) – use a small pinch if you find the flavor too aggressive, but TFD loves it!
  • Paneer to taste, cut into cubes – if unavailable, use rinsed and dried feta and cut amount of salt used in recipe by 1/2
  • ***
  • fresh cilantro leaves for garnish
  • heavy whipping cream for garnish


  1. Rinse mustard greens and spinach leaves thoroughly 2-3 times, to wash off any dirt. Remove the fibrous stems from mustard greens and chop the leaves roughly. Do the same for spinach leaves and mint.


  2. In a microwave-safe bowl, add chopped greens and 2 minced jalapeños, and microwave for 2 minutes. Add heavy cream and then use a hand blender to puree the greens to a medium fine consistency, or according to your preference.


  3. Heat ghee in saucepan over medium heat and sauté cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ajwain, sliced tomato and black pepper and sauté about 30 seconds.


  4. Add ginger/garlic puree and minced onion and sauté about 3 minutes.


  5. Add greens puree and sauté, stirring for a minute or two.


  6. Add salt, cumin, turmeric, coriander powder, hing and garam masala. Mix well with greens while they are cooking.


  7. Add cilantro and cubes of paneer. Turn up heat to high, stirring so it doesn’t scorch, about 1-1/2 minutes. Garnish with cilantro leaves and a drizzle of heavy cream.

Enjoying this blog, Citizen? Please spread the word, TFD needs your help to increase the numbers of TFD Nation! :)

Click here to see our Privacy, Ad and Cookie Policies, Citizen!