Ingredients:

  • 1 gallon (3.8 liters) whole milk
  • 1/2 cup (120 ml) lemon juice or white vinegar
  • Pinch of salt (optional)
  • 1 tablespoon (15 ml) vegetable oil or ghee
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1-inch (2.5 cm) piece of ginger, grated (approx. 1 tablespoon / 15g)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon ground cumin (5 ml/5g)
  • 1 teaspoon ground coriander (5 ml/5g)
  • 1/2 teaspoon turmeric powder (2.5 ml/2.5g)
  • 1/4 teaspoon cayenne pepper (optional, for heat - 1.25 ml/1.25g)
  • 10 ounces (280g) fresh spinach, washed and roughly chopped
  • 5 ounces (140g) fresh mustard greens, washed and roughly chopped
  • 1/2 cup (120 ml) heavy cream or coconut cream (for dairy-free)
  • 1/4 cup (60 ml) water or vegetable broth
  • Salt and pepper to taste
  • 14 ounces (400g) paneer, cut into 1-inch cubes
  • 1 tablespoon (15 ml) butter or ghee (optional)
  • 1/2 teaspoon garam masala (2.5 ml/2.5g)
  • Fresh cilantro leaves, chopped (for garnish)

Instructions:

  1. Heat milk to a simmer. Stir in lemon juice/vinegar until curds separate. Strain through cheesecloth. Rinse under cold water. Wrap in cheesecloth and press for at least 30 minutes. Cube the paneer.
  2. Sauté onion, garlic, ginger, and green chilies in oil/ghee until softened. Add cumin, coriander, turmeric, and cayenne pepper (if using); cook for 1 minute. Add spinach and mustard greens; cook until wilted. Stir in water or broth.
  3. Carefully transfer the saag mixture to a blender or use an immersion blender. Blend until smooth.
  4. Return the blended saag to the skillet. Stir in cream or coconut cream. Add paneer cubes and gently simmer for 10-15 minutes, or until heated through.
  5. (Optional) Heat butter/ghee in a small pan and stir in garam masala; drizzle over the saag paneer. Garnish with fresh cilantro. Serve hot with naan or rice.