Saag Paneer

Standard restaurant versions of saag paneer tend to be heavy on the cream and light on the spinach. I switch it up so the greens are the focal point. I don’t just stick with spinach, either. I supplement the spinach with mustard greens or broccoli rabe. When it comes to the cream component, I don’t use any at all. I finish the saag with a small amount of coconut milk instead. As for the paneer, It’s easier than you think and quicker than trekking to an Indian grocery to buy some!

2 quarts whole milk
2 cups buttermilk
Kosher salt and freshly ground pepper
1 1/4 pounds mustard greens or broccoli rabe, trimmed and chopped
8 ounces curly spinach, cleaned
4 garlic cloves, chopped
2 jalapeños, seeded and chopped
1 inch piece of ginger, peeled and chopped
1 large onion, finely chopped
2 teaspoons garam masala
3 tablespoons unsalted butter
1 tablespoon vegetable oil
½ cup coconut milk

View the full recipe at My Front Burner →