Blanch the Greens: Bring 4 cups of water to a boil in a large pot. Add spinach and mustard greens (if using) along with green chilies. Blanch for 2–3 minutes until wilted but still bright green. Drain and immediately plunge into ice water to stop cooking and retain color. Squeeze out excess water.

Puree the Saag: Transfer blanched greens to a blender. Add a splash of water if needed and blend into a smooth puree. Set aside. This is the heart of your saag paneer recipe!

Prepare the Paneer: If your paneer is firm, cube it into 1-inch pieces. For extra crispiness, lightly fry in 1 Tbsp ghee until golden on all sides (about 3–4 minutes). Remove and set aside. Skip frying for a softer texture.

Make the Tempering: Heat remaining ghee or oil in a large skillet over medium heat. Add cumin seeds and let them splutter (about 30 seconds). Stir in chopped onions and sauté until golden brown (5–6 minutes).

Add Aromatics: Add minced garlic, grated ginger, and slit green chili. Cook for 1–2 minutes until fragrant. Don't let it burn!

Incorporate Tomatoes and Spices: Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes soften and oil separates (about 5 minutes). This masala base elevates the saag paneer recipe.

Combine with Puree: Pour in the spinach puree. Stir well and simmer for 5–7 minutes to meld flavors. If too thick, add ¼ cup water.

Add Paneer and Cream: Gently fold in the paneer cubes and heavy cream/yogurt. Sprinkle garam masala and simmer for another 2–3 minutes. Finish with lemon juice for brightness. Taste and adjust seasoning.

Rest and Serve: Turn off heat and let it sit for 5 minutes. Your homemade saag paneer recipe is ready!