Saag Paneer vs Palak Paneer: What's the Difference?

Ingredients

• 10 oz (280 g) mixed greens (mustard greens, spinach, kale, or collards)
• 1 cup (240 ml) water
• 2 tablespoons oil or ghee
• 8 oz (225 g) paneer, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) ginger, grated
• 1 green chili, chopped (optional)
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt to taste
• 16 oz (450 g) fresh spinach (palak), washed
• 1 cup (240 ml) water
• 2 tablespoons oil or ghee
• 8 oz (225 g) paneer, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) ginger, grated
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• Salt to taste

Instructions

1. 1

   Saag Paneer: Wash and roughly chop the mixed greens. Boil with water for 5-7 minutes until wilted. Cool, then blend into a coarse puree.

2. 2

   Heat oil or ghee in a skillet, fry cumin seeds, then add onion, garlic, ginger, and green chili. Sauté until golden.

3. 3

   Add the pureed greens and salt. Simmer for 10-15 minutes. Stir in garam masala.

4. 4

   Add paneer cubes and simmer 2-3 minutes. Serve hot.

5. 5

   Palak Paneer: Wash spinach, boil with water for 3-5 minutes. Cool and blend into a smooth puree.

6. 6

   Heat oil or ghee, fry cumin seeds, then add onion, garlic, and ginger. Sauté until soft.

7. 7

   Add spinach puree and salt. Cook for 7-10 minutes. Stir in garam masala.

8. 8

   Add paneer cubes and simmer for 2-3 minutes. Serve hot.