Spinach and mustard greens with cheese (Saag paneer) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 295) by Raghavan Iyer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The suggested garam masala is the book's "Coriander-scented untoasted blend" p. 30 and the book's Punjabi garam masala p 25.

  • tinycheesecake on May 05, 2026

    I've made this dozens of times and it's always reliable. Last night I used a pound of mixed turnip greens, beet greens, kohlrabi greens, and kale, so I blended half of them a bit after cooking down and added them back into the pan for a mix of textures. I was lazy and used ordinary jarred garam masala in both steps and it was fine.

  • MariaSwe on March 14, 2026

    I love this book and this did not disappoint. Mustard greens can't be found here so I used kale instead but didn't chop it finely enough. I could have used the blender for the sauce but I kind of like it not blended. Next time I will make the paneer myself which will make it even better I think.

  • shelbstirr on March 07, 2026

    This was so good, loving this cookbook. Made as directed. Next time I wouldn’t brown the paneer quite as much, and I would chop the greens more finely. Served with basmati rice.

  • VineTomato on January 31, 2023

    Delicious and comes together pretty quickly if you have the spice blends to hand. We choose to blend the spinach and mustard greens just before the last step - much prefer blended greens. Delish.

  • TrishaCP on September 19, 2017

    This was sooo good. I also cheated and used Penzeys garam masala, but I can't even imagine how wonderful this will be using the book's blends. I loved the spinach and mustard green combination. I would probably add slightly less paneer next time though. I love paneer, but even still, it felt like A LOT.

  • hirsheys on February 12, 2017

    Very good. I used the kale I had in my fridge instead of mustard greens. I also used an immersion blender to smooth the sauce a bit. (I also cheated and used commercial garam masala, but will definitely make the correct one next time.)

  • cedarmakesthings on February 13, 2016

    Used only spinach, but this was really excellent, though I definitely recommend a generous squeeze of lime juice over it right before serving. Will definitely make this one again--husband went back for a generous helping of seconds!

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