Bright Green Saag Paneer with Golden-Seared Paneer

By Sprig Originals ✓ · cooked up in Sprig

Most saag paneer turns army-green and the cheese squeaks. This version fixes both: the spinach is blanched for 45 seconds and blended while still vivid, then folded into a spiced onion-tomato base off the heat so it never dulls. The paneer gets brined in warm salted water to soften, then seared in ghee until it's golden and custardy inside. Finished with cream and a bloomed cumin-chile butter poured over the top.

Ingredients

• 14 oz paneer, cut into 3/4-inch cubes
• 3 cups hot water (about 140°F)
• 1 tsp kosher salt
• 2 tbsp ghee or neutral oil
• 1/4 tsp ground turmeric

• 1.5 lb mature spinach, thick stems removed (or baby spinach)
• 1 bunch cilantro, leaves and tender stems (about 1 cup packed)
• 1 cup mustard greens or kale, stemmed (optional, for depth)
• 2 tbsp kosher salt, for the blanching water
• 1 serrano chile, stemmed

• 3 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 1 tbsp finely grated fresh ginger
• 4 cloves garlic, finely grated
• 1 medium tomato, finely chopped
• 1.5 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chile powder
• 1 tsp kosher salt, plus more to taste
• 1/3 cup heavy cream
• 1 tsp dried fenugreek leaves (kasoori methi), crushed
• 2 tsp fresh lemon juice

• 1.5 tbsp ghee or butter
• 1/2 tsp cumin seeds
• 2 cloves garlic, thinly sliced
• 1/4 tsp Kashmiri chile powder
• 1 tbsp heavy cream, for drizzling

Instructions

1. Brine the paneer: combine the hot water (about 140°F — hot tap water plus a splash of boiling is fine) with 1 tsp salt in a bowl. Add the paneer cubes and let them sit 15 minutes while you prep everything else. This is what keeps the cheese soft instead of rubbery. Drain and pat very dry on paper towels.
2. Set up for blanching: bring 4 quarts of water to a hard boil with 2 tbsp salt. Fill a large bowl with ice water and set it next to the stove. The salt seasons the greens and helps hold the color.
3. Blanch the greens: add the spinach, cilantro, optional mustard greens, and the whole serrano to the boiling water. Push everything under and cook just 45 seconds — no longer. Immediately transfer with a spider or tongs to the ice water and swirl until completely cold, about 1 minute.
4. Squeeze the greens in handfuls to remove most of the water, but reserve 1/2 cup of the green-tinted soaking water. Transfer greens and serrano to a blender with 1/4 cup of that water and blend 30 seconds to a thick, vivid green purée with a little texture left — not a perfectly smooth smoothie. Add more water only if the blender stalls. Set aside; do not heat it yet.
5. Sear the paneer: heat 2 tbsp ghee in a large nonstick or well-seasoned skillet over medium-high until shimmering. Toss the dried paneer with 1/4 tsp turmeric, then add in a single layer. Sear undisturbed 2 minutes until deep golden, then flip and sear 1 to 2 minutes more on a second side. Transfer to a plate and season lightly with salt.
6. Build the masala in the same skillet (or a wide Dutch oven): add 3 tbsp ghee over medium heat, then the cumin seeds. When they sizzle and smell toasty, 30 seconds, add the onion and a pinch of salt. Cook 8 to 10 minutes, stirring often, until deeply golden at the edges.
7. Add the ginger and grated garlic and cook 90 seconds until the raw smell is gone. Add the tomato and cook 3 to 4 minutes, mashing with your spoon, until it breaks down and the fat separates slightly.
8. Turn the heat to low and add the coriander, garam masala, 1/2 tsp turmeric, Kashmiri chile powder, and 1 tsp salt. Stir constantly for 45 seconds, then add 2 tbsp water to stop the spices from scorching and cook until it looks like a thick paste.
9. Stir in the heavy cream and bring to a bare simmer. Kill the heat. Now fold in the spinach purée — off the heat is the whole trick, since sustained boiling is what turns saag drab. Return to low heat only until the mixture is steaming, about 2 minutes, stirring.
10. Crush the fenugreek leaves between your palms into the pan, add the lemon juice, and taste for salt. Gently fold in the seared paneer and let it warm through for 2 minutes. If the saag is thicker than you like, loosen with a splash of the reserved blanching water.
11. Make the tadka: in a small skillet, melt 1.5 tbsp ghee over medium heat. Add the cumin seeds and sliced garlic and fry 60 to 90 seconds until the garlic is pale gold — pull it before it browns fully. Off heat, stir in the Kashmiri chile powder.
12. Transfer the saag to a serving dish, pour the sizzling tadka over the top, and drizzle with the last tablespoon of cream. Serve immediately with basmati rice or warm naan.

Chef's tips

Nutrition (per serving, estimated)

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