Provider Farm

From our fields, for your family

Saag Paneer

This recipe is a little more complicated then my standard recipe, but it is deeelish, so I thought I'd share it. And it calls for mustard greens, one of my favorite cooking greens!

For the Cheese:

  • 3 c. whole milk
  • 3 c. buttermilk
  • 1 tbs. salt

For the Spinach Sauce:

  • 10 oz. spinach
  • 3/4 lb. mustard greens
  • 3 tbs. butter
  • 1 tsp. cumin seeds
  • 1 tsp. ground coriander
  • 1 tsp. paprika
  • 1/2 tsp.cardamon
  • 1/4 tsp. cinnamon
  • 1 onion, chopped fine
  • salt and pepper
  • 2 garlic cloves
  • 1 tbs. grated fresh ginger
  • 1 jalapeno, seeded and minced
  • 1 can tomatoes (of two farm tomatoes!)
  • 1/2 c. roasted cashews, chopped coarse
  • 1 c. water
  • 1 c. buttermilk
  • 3 tbs. chopped fresh cilantro



1. For the cheese: Line colander with cheesecloth. Bring milk to boil and whisk in buttermilk and salt. Turn off heat and let stand for 1 minute. Pour milk through cheesecloth and let curds drain for 15 minutes. Pull edges of cheesecloth together and twist to squeeze out as much water as possible. Place cheese pouch between two plates and put something heavy on it for 45 minutes. Remove and then cut cheese into 1/2 " pieces.
2. For spinach sauce: Wash spinach and mustard well and wilt lightly in a plan. Chop enough of the mixture to make 2/3 c. and set aside. Put remaining greens in a blender. Meanwhile, melt butter over medium heat and add cumin seeds, coriander, paprika, cardamom and cinnamon and cook until fragrant, about 30 seconds. Add onion and 3/4 tsp. salt. Cook stirring frequently until softened and add garlic, ginger, and jalapeno. Cook stirring frequently about 3 min. but be careful not to burn the pan, Stir in tomatoes and cook tomatoes begin to brown, about 3-4 minutes. Remove from heat.
Transfer half of the spice mixture to the blender with the greens. Add the cashews and water and process until smooth, about 1 minute. Add the puree to back into the pan with the remaining spice mixture.
Return the mixture to medium heat and stir in the chopped greens you set aside and buttermilk and bring to simmer. Cook on low for 5 minutes and season with salt and pepper to taste. Gently fold in cheese cubes and cook just until heated through. Garnish with cilantro and serve over rice.

Cooks Illustrated