Saag paneer has a reputation for being complicated and time-consuming. It is not. What it requires is understanding the spice sequence — which spices go in first, which go in last, and why — and the rest is straightforward. This version is on the table in thirty minutes and tastes like it took considerably longer. The paneer crisps in the pan before it goes into the sauce, which is the step most recipes skip and the one that makes the most difference.
Serves 2–3 — 30 minutes
