Ingredients 

5 bunches mustard greens
200 gms  Paneer  (10-15 Cubes)
2 large onions, finely chopped
2 tsp. tumeric
2 Tbsp. cumin
2 Tbsp. coriander
1 tsp. salt
1/2 tsp. crushed red chilies
5 ripe tomatoes, peeled
1/2 cup ghee
1/4 tsp. black pepper
Salt to taste

Method: 

1. Rinse mustard greens thoroughly, then coarsely chop.
2. Set to boil for at least 2 hours.
3. Check the water periodically to avoid scorching.
4. Place in blender and blend until smooth.
5. Then pour into a large saucepan and continue to cook over a medium flame.
6. Cut paneer into 1 inch cubes.
7. Heat ghee or oil in a frypan and deep fry paneer until golden brown. Set aside.
8. Saute onions in ghee or oil over a medium-high heat until brown.
9. Add spices and saute a few minutes longer.
10. Then add tomatoes and crushed chilies and cook until saucy.
11. Add to cooked greens with 1/4 cup ghee and cook until the extra water has cooked out and the saag is thick.
12. Add in paneer.
13. Salt to taste.