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In a large sauté pan, melt the butter and heat the oil over medium-high heat. Add the cardamom, cumin, chili/cayenne powder, mustard seeds and hing and sauté until the mustard seeds begin to pop, about 2 minutes. Reduce the heat the medium, add the onion and sauté until translucent and light golden brown, 5 to 7 minutes. Add the ginger-garlic paste and serranos and sauté over medium-low heat for two more minutes, stirring frequently so it doesn’t stick to the pan.
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Add the greens and sauté, raising the heat gradually to medium, until the greens are wilted and the kale and mustard are tender, 4 to 5 minutes. Remove from the heat and cool at room temperature for 5 minutes.
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Transfer the greens to a food processor. Add the mint and pulse until chunky but not uniform. We ended up adding almost a cup of water to thin the sauce enough to blend well, but if you're adding cream or coconut cream, that might help too. Stir in the lemon juice and a generous 1/2 teaspoon of salt (use a little less if you’re using salty store-bought ginger-garlic paste) and return the mixture to the sauté pan. Set the pan over medium-low heat and gently stir in the paneer, being careful not to break it up. Cook until the paneer and the saag are heated through, 4 to 6 minutes.
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To serve, spoon the sag and paneer into a serving bowl or individual bowls, drizzle with melted ghee or yoghurt if desired, and garnish with cilantro. Serve with rice and a few more fresh mint leaves..