12 oz paneer cheese, cubed

¼ cup plain yogurt

1 ½ tsp ground turmeric, divided

5 tsp garam masala, divided

2 tsp ground cumin, divided

5 tbsp ghee or butter, divided

1 medium red onion, diced

4 garlic cloves, minced

2” piece fresh ginger, peeled and minced

½ tsp ground cayenne

8 cups packed kale, stems removed and chopped

4 cups packed mustard greens, chopped

4 cups packed spinach, chopped

¼ cup water

1 cup heavy cream

Salt and pepper, to taste

Fresh cilantro, for garnish

Cooked basmati rice, for serving

Yogurt, for serving

Naan bread, for serving

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Combine paneer cubes with yogurt, ½ tsp turmeric, 2 tsp garam masala, and 1 tsp cumin. Set aside to marinate.
Heat 3 tbsp ghee or butter in a skillet over medium heat. Sauté onion until golden, 5–6 minutes.
Add garlic, ginger, cayenne, remaining turmeric, garam masala, and cumin. Cook 1–2 minutes.
Add kale, mustard greens, spinach, and ¼ cup water. Cover and cook 8–10 minutes until wilted.
Blend greens partially for smooth but slightly textured consistency.
Heat remaining 2 tbsp ghee or butter in a separate pan. Sear marinated paneer until golden on all sides.
Stir seared paneer into greens mixture. Add heavy cream, season with salt and pepper, and simmer 5 minutes.
Garnish with cilantro and serve hot with basmati rice, naan, and yogurt.

Use tofu and coconut cream for a vegan version.

Add fenugreek leaves (kasuri methi) for authentic flavor.

Adjust cayenne for preferred spice level.

Swap mustard greens for collard greens or Swiss chard.

Blend more or less of the greens depending on texture preference.