Spinach and Mustard Greens with Cheese (Saag Paneer)

Page 295

(2 reviews)

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Recipe Review

Oh, man. This might be my favorite recipe in the whole book. The greens are incredibly sweet, and the texture of the cheese is a great contrast. A couple of notes:

I substituted frozen spinach and turnip greens (8 oz. of each) for the fresh spinach and mustard. Just thaw them a bit and add them in step 3. You could hypothetically substitute any leafy green - collards, swiss chard, kale - for the mustard greens, provided the sauce is still half spinach.

I also pureed the sauce in my food processor before adding the paneer and cream, to give it more of a restaurant-style texture. I loved it prepared this way.

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