Saag Paneer with Pumpkin

This is a classic Indian dish with a little twist. The added pumpkin really gives an amazing flavor. This is also a quick and easy recipe that you can prepare in 30 minutes!


    •    2 liters of fresh whole milk
    •    lemon
    •    1 bunch of chard (or any leafy greens)
    •    10 chopped chunks of fresh pumpkin
    •    1 cup cow cream
    •    2 cups whey
    •    2 tbsp Sattvic Indian spice mix
    •    1 tsp salt
    •    1 tbsp ghee

First begin prepping the veggies. Clean and chop the chard and pumpkin. Then place them into a pot fitted with a steaming rack. Add an inch of water to the pot and steam cook the veggies on high until the pumpkin is fully cooked, about 10 minutes.

Then add the 2 liters milk to a large pot and begin heating. When the milk comes to a boil add some lemon juice until it curdles.

Here is the curdled cheese.

Then using a colander with a bowl underneath begin scooping out the curds and place in the colander for draining.

Press down on the curds a little to compress and then let it sit for about 15 minutes.

In the meantime the veggies should be done. In a blender add the steamed chard, cream, whey, Sattvic Indian spice mix and salt. Pulse about 4 times. *Do not fully blend or it will disintegrate the greens and we do not want that.

This is what it should look like.

The greens should just be chopped into small pieces like you see here.



Next chop the paneer into cubes and place in a frying pan with ghee and a sprinkle of salt.

Pan fry on high until golden brown.

Now it is time to put it all together. In a large pot add the blended cream mixture, steamed pumpkin and paneer.

Cook on medium flame for a few minutes and you are done!

Serve over rice and you are ready to offer to Kṛṣṇa with love and devotion!