Anita Jaisinghani

Mustard Greens Saag Paneer
Rating: Unrated
This bright and punchy saag paneer from chef Anita Jaisinghani’s restaurant Pondicheri in New York City combines the traditional spinach with peppery mustard greens and a hit of serrano chiles. “Saag paneer is usually cooked for hours,” says Jaisinghani. “I cook my greens quickly so they retain their flavor and that vivid green color.” The salt level of paneer also varies by brand; be sure to taste your cheese before seasoning the saag. Slideshow: More Greens Recipes