Saag implies a mix of leaves, often including spinach or peppery mustard greens. Use whatever you have (chard, kale, even broccoli leaves) and serve with rice or Indian bread.
Mild olive or vegetable oil

Four Servings

Ingredients:

• 1 cup cubed paneer (fresh or store-bought)
• 10-12 ounces mixed greens
• 1 medium onion, finely chopped
• 1 tablespoon minced ginger root
• 3 cloves garlic, minced
• 2 tomatoes (fresh or canned), chopped
• ½ teaspoon turmeric
• 1 teaspoon ground cumin
• 1 ½ teaspoon ground coriander
• ½ cup water
• Salt to taste

Method:

1. Cut the paneer into cubes and pan-fry in a skillet with a small amount of oil until browned on one side. Set aside.
2. Add one tablespoon of oil to the skillet, on medium heat. Add greens and sauté until wilted. Remove from the pan. Purée the greens in a blender or food processor.
3. Add 1 tablespoon of oil to the pan with the onion, ginger and garlic. Sauté over medium heat until the onions are soft and beginning to brown. Add tomatoes and cook for 5 minutes until mixture is very soft. Add the purée, turmeric, cumin, coriander, salt to taste, and water and cook until greens are dark green, about 3-4 more minutes. Leave as is, if you enjoy bits of onion and tomato. If you like a smoother consistency place the saag back into the processor and blend.
4. Carefully fold the paneer into the greens and warm through completely in the pan.