Saag paneer — the spinach (or mustard leaf) preparation with paneer — requires the blanch-shock technique (blanching the greens and immediately shocking in ice water) to preserve the vivid green chlorophyll colour that distinguishes a freshly made saag from one where the greens were slowly cooked to a dark, khaki-brown. The subsequent brief cooking in the spiced base must also be managed to preserve colour — the greens spend no more than 5 minutes over heat after their initial shock.
- **The blanch:** 30–45 seconds in vigorously boiling salted water — enough to wilt the leaves and destroy the peroxidase enzymes that would accelerate chlorophyll degradation, but not so long that the chlorophyll itself begins to break down. - **The ice bath:** Immediately after blanching — stopping all cooking and preserving the chlorophyll at maximum vibrancy. - **The blending:** The cooled blanched greens blended to a smooth or coarse purée depending on the desired texture. The blending cell-ruptures the leaves, releasing chlorophyll that produces the vivid green. - **The spice base:** Cooked separately — oil, onion, ginger, garlic, tomato, spices — until the oil separates. - **The combination:** The green purée added to the spiced base — 3–5 minutes of cooking only. Beyond this, the heat degrades the chlorophyll and the saag loses its brilliance. - **The paneer:** Fried separately (IC-36) and added at the end — the fried paneer's golden exterior provides textural and visual contrast.
Indian Cookery Course