Do you mind explaining what you do; how you store it; and how you use it later?
A lot of it is based on which greens I have available.
Ive been to Indian restaurants and had saag Paneer and Palak Paneer. never had them side by side and didnt go to Indian restaurants often enough that I never really thought much about it until I became more observant. Saag is basically leafy greens, where as Palak is specifically spinach ( I always mix them up, so I may have it backwards). The leafy greens Ive seen in recipes usually include spinach, mustard greens, kale ...).
I used to use chopped spinach from the grocery store as the green, but with abundance of leafy greens ( especially this time of year ) in the garden, and the last recipe I made was about 50/50 spinach and mustard greens, so I decided why not just make my own.
I usually blanche the leafy greens, blend them up ( not to a puree but More of a finely chopped. Ive had and seen the dish both ways , either pureed or finely chopped. I like them both ways. Anyway, after blanching and cooling, I blend up, strain to get most of the water out, then freeze it in proportional sizes ( about 2 cups). This way, when I make it, Im ready to go.
Im at work now, so I dont have the specific recipes available, but in general, heat up some spices ( cumin, coriander, hing...). Blend up some fresh tomatoes, ginger and garlic and hot pepper depending on the heat you like), toss them in the pan with the spices until the tomatoes break down. Dump in the chopped / pureed greens, salt to taste, towards the end stir in some dried methi leaves.And either heavy cream, or the vegan alternative is either coconut milk ( which I dont use cause it adds that coconutty flavor I dont want in the dish). or blend up soaked cashew with a non dairy milk until smooth, then add that.
I ve tried recipes that you thicken with basically a roux made with chickpea flour ( very light roux, not a deep brown),
One recipe has you cook the greens with onion, ginger and chili pepper, then blend it up that way..
Above is just general explanation. dont have the exact recipes on hand ( at work now ).
We eat it often enough that the frozen greens aren't in the freezer for much longer than 6 months, so ive never had any freezer burn issues.
2 days ago picked 2 packed gallons of kale and 1 packed gallon of spinach. Still have a bunch of chard out there that need a few more weeks before they wind up on the chopping block.