Instructions

1. Pick the leaves from 10 to 12 ounces kale, mustard, or fenugreek greens, discarding any tough stems. Tear or chop the leaves into bite-size pieces. Place in a large pot. Add 10 to 12 ounces baby spinach and 1/2 cup water. Cover and cook over medium heat, stirring occasionally, until wilted, about 8 minutes. Transfer to a blender.
2. Peel 1 (1-inch) piece ginger and coarsely chop. Trim 2 fresh green chiles. Add the ginger, green chiles, and 2 of the garlic cloves to the blender and blend until smooth, adding a little water to help blend if needed.
3. Finely chop 1 medium yellow onion (about 1 1/2 cups) and the remaining 2 garlic cloves. Cut 8 ounces paneer into 3/4-inch cubes.
4. Heat 2 tablespoons of the ghee in a large frying pan over medium heat until shimmering. Add the onion and 2 of the dried red Indian chiles. Cook until the onion is softened and golden-brown, 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.
5. Add the puréed greens, 1 teaspoon kosher salt, and 1/2 teaspoon ground turmeric, and stir to combine. If the mixture is very thick, add up to 1/2 cup boiling water to thin. Cover and simmer, stirring occasionally and reducing the heat as needed, for 10 minutes for the flavors to meld.
6. Add the paneer and stir to combine. Cover and cook until heated through, about 2 minutes. Taste and season with more kosher salt as needed. Meanwhile, melt the remaining 3 tablespoons ghee in a small skillet or saucepan over medium heat. Add the remaining 2 dried red Indian chiles and cook for a few seconds. Pour over the saag paneer. Serve with naan, paratha, rice, or cumin rice if desired.