Spinach and Mustard Greens with Cheese (Saag Paneer)

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.