Easy saag paneer recipe! A flavorful Indian creamed spinach and greens curry with paneer cheese. A great vegetarian meal!
Combine the paneer, yogurt, 1 tsp of the turmeric, 1 tsp of the garam masala, and 1 tsp of the cumin in a medium bowl. Set aside and let marinate while you prep the rest of the ingredients, at least 10 minutes.
When your greens are chopped and ingredients are prepped, heat 1 Tablespoon of the ghee or butter in a large skillet over medium high heat. Add the paneer, and sauté, stirring often, until golden on all sides, about 10 minutes. Remove from pan and set aside.
Reduce heat to medium and add another 3 Tbsps of ghee in the skillet. Add the onion and sauté until onion is translucent, about 5 minutes. Add the garlic, ginger, cayenne, and remaining turmeric, garam masala, and cumin. Stir well until and sauté until fragrant, about 2 minutes. Begin adding your kale, a few handfuls at a time, stirring until greens are wilted. Continue until all greens are wilted and cooked down, including mustard greens and spinach, adding ⅛ cup of water as necessary, about 10 minutes.
Place greens in a large blender along with the heavy cream and blend until smooth. Return to skillet.
Stir in paneer, and reheat curry until hot. Stir in another Tbsp of ghee until melted and combined. Season generously with salt and pepper to taste.
Serve curry over basmati rice, topped with yogurt and fresh cilantro. Eat with naan bread (optional).