Saag Paneer Shakshuka

I love saag paneer—the creamy greens are my idea of heaven. I thought they would also make the perfect base for an indulgent brunch dish, so took a cue from North African shakshuka, and added eggs to the mix. Toasting the cubes of paneer turns them into cheese-y croutons—so good!

Serves 4

2 teaspoons ground turmeric

1/2 teaspoon Kashmiri chile powder

1-1/2 teaspoons kosher salt, divided

8 oz cubed firm paneer

1/4 cup ghee or vegetable oil, divided

1 white or yellow onion, chopped     

2 teaspoons garam masala

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 tablespoons minced garlic

2 tablespoons minced ginger

2 serrano chiles, minced

1/2 cup water

2 cups chopped mustard greens

1 10 oz package frozen chopped spinach

2 tablespoons butter

1/2 cup heavy cream (optional)

1 tablespoons red pepper flakes

4 eggs

Freshly cracked black pepper as needed

1. Combine the turmeric, chili powder and 1/2 teaspoon salt in a medium bowl. Add the paneer and toss to coat.

2. Heat your oven to 400°F. Drizzle 1 tablespoon ghee or oil on a sheet pan and place it in the oven. When the oven has reached the temperature, remove the sheet pan and carefully tilt it to spread the oil around the pan. Place the paneer cubes on the sheet pan, return it to the oven and cook for 7 minutes, until the underside of the paneer pieces is browned. Flip the paneer over and cook the other side until browned. (If you would rather not use your oven, using the Sauté function on high, heat 2 tablespoons ghee in the inner pot for about 1 minute, until shimmering. Add the paneer; cook for about 5 minutes, turning occasionally, until browned on each side.) Transfer the paneer back to the bowl.

3. Using the Sauté function, heat the remaining ghee or oil in the inner pot. Add the onion, garam masala, cumin, nutmeg and the remaining teaspoon salt; cook, stirring occasionally, for about 5 minutes, until the onions soften. Add the garlic, ginger and chiles; cook, stirring occasionally, for about 1 minute, until fragrant.

4. Add the water, and stir with a wooden spoon, scraping up any browned bits on the bottom of the pot. Add the mustard greens and cook for about 1 minute, until they are somewhat wilted. Add the frozen spinach. Secure the lid and cook on high pressure for 10 minutes.

5. Once the cooking is complete, let the pressure release naturally for 5 minutes then quick-release the remaining pressure.

6. Remove the lid and stir the greens together. Stir in the butter, cream (if using), and red pepper flakes; taste and add more salt, if needed. Using the back of a ladle, make 4 indentions into the surface of the greens. Crack an egg into a bowl, then tip it into a divot. Repeat with the remaining eggs, and sprinkle salt and pepper on each one. Secure the lid, and let it sit for 5 minutes, or until the egg whites have cooked but the yolks are still soft (you can also cook the eggs on low pressure for 1 minute). Top with the paneer and serve.