Saag paneer

A mixture of greens with homemade paneer

Ingredients:
Spinach - 3 bunches
Acelga (Swiss chard) - 2 bunches
Berza (collard greens) - 1 bunch
Berro (watercress) - 1 bunch
Chile serrano, slit lengthwise - 1
Mustard oil - 6 tbsp
Onion, finely chopped - 2 large
Dried red chili - 2
Tomatoes, diced - 4 medium
Ginger - 4" piece
Garlic - 6-8 cloves
Turmeric powder - 1 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tbsp
Jaggery - 2 tbsp (optional)
Salt - 2 tsp or to taste
Paneer, cut into bite-size pieces - 1 kg
Ghee - 3 tbsp

Total yield: about 3.5 kg

Method:
Frying the paneer
Preheat air fryer at 375 F for 3 min. In the meantime, toss batches of paneer with 1 tsp of ghee each to coat well. Place in air fryer baskets and air fry for 6 min at 375 F. Shake to redistribute, fry for 4 min. Shake again, fry 4 more min.

Preparing the saag
Cook the greens in two batches in the Instant Pot. For each batch, add 1 cup of water to the pot and place the greens cut into large pieces. Pressure cook on high for 2 min, natural release for 10 min, and then manually release the pressure. Use a hand blender to purée the greens.

Heat a pot and add mustard oil to it. Add the red chilies and fry for 2 min. Add the onions and some of the salt and fry until the onions start turning brown. Add the ginger-garlic paste and fry for 2-3 min. Add the tomato pieces, stir to coat, then cook covered, stirring periodically until the tomato is mushy. Add the remaining salt and turmeric powder, garam masala, and red chili powder. Stir-fry for 2-3 min and then add a little bit of water. Mix well. Fold in the blended greens and cook on low heat for 5 min. Add the paneer pieces and cook for 5 more min.

Author: Shrinkingsodacan