Creamy Saag Paneer with Homemade Paneer Cubes

1Wash the spinach, fenugreek, and mustard leaves (1 cup) thoroughly and blanch them in boiling water (½ cup) for 2 minutes. Drain and blend them into a smooth puree.

2Heat ghee (¼ cup) in a pan and add cumin seeds (1 teaspoon). Once they splutter, add the chopped onions and sauté until golden brown.

3Add ginger-garlic paste (1 tablespoon) and cook until the raw smell disappears. Stir in the tomato puree and cook until the oil separates from the mixture.

4Sprinkle turmeric, coriander powder (1 teaspoon), garam masala (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for a few minutes.

5Pour in the blended greens puree and cook for 5-7 minutes, stirring occasionally.

6Add water (½ cup) to adjust the consistency and bring it to a gentle simmer. Gently add the paneer cubes (1 cup) and simmer for another 5 minutes.

7Stir in the cream (½ cup) and cook for an additional 2-3 minutes until the flavors meld together.

8Serve the creamy saag paneer hot with naan or rice. Enjoy the rich and flavorful dish!