Saag Paneer

 Saag Paneer is a popular Punjabi recipe which is usually prepared during winter as the saag or mustard greens are widely available during that time. I combined mustard greens, regular spinach and cabbage and cooked this gravy. Last week when I found these greens in the local farmers market, I was elated and got a bunch right away.

PaneerSaag

I got this recipe from my friend P who in turn got it from her nanny. I tasted saag paneer for the first time at her place and it was so yum. When she gave me the recipe I was surprised to notice that this recipe doesn’t use any dry masalas. The mustard greens are slightly pungent but when it is combined with cabbage and spinach it gets balanced and the taste is unique. I followed my friend’s recipe and didn’t use any dry masalas. It’s a simple recipe. Pressure cook the greens and veggies, puree them and simmer it. Add paneer and that’s it. You are done.

SaagTopView

Here is what I did,

Ingredients:

  • Mustard Greens – 1 bunch

MustardGreens

  • Spinach – 2 cups
  • Chopped cabbage – 2 cups
  • Water -5 cups
  • Finely Chopped onion – 1/2 cup
  • Salt – 2 tsps
  • Garlic cloves -2
  • Ginger – 1 inch piece
  • Green Chillies – 2
  • Oil – 2 tsps
  • Corn meal (yellow or white) – 2 tbsps
  • Cumin Seeds – 1 tsp
  • Hing – ½ tsp

Steps:

  • Finely chop the cabbage, spinach and mustard greens.

MustardGreensWithVeggies

  • Add finely chopped green chillies, garlic and ginger to the finely chopped greens and cabbage.
  • Add enough water and pressure cook them for a minimum to 6 to 8 whistles. (I know it’s a lot, but it is required for this saag and that’s why we need more water)
  • Once the pressure is down, drain the water (this is a flavorful broth, you can use it for any soup)
  • And let it cool down.
  • Blend this mixture into a coarse puree.
  • Heat the kadai and add oil. Once the oil is hot you can add the cumin seeds.
  • As they start to splutter add the finely chopped onion.

SaagPaneerCooking

  • Once they turn translucent, add the puree and mix well.
  • Add salt and the corn meal. Let it simmer for about 7-10 minutes.

AddingCornmeal

  • Finally add paneer. Mix well and let it simmer for couple more minutes.

AddingPaneer

That’s it. Saag paneer is ready. This goes well with Makki ki roti

Notes:

  • I used white corn meal (I used it for dusting pizza too) for both roti and this saag. You can use yellow meal too.
  • Along with cabbage you can also add broccoli or cauliflower florets. The addition of these veggies is to balance the pungent nature of the mustard greens.

Saag

Saag Paneer
A popular Punjabi side for Makki ki Roti prepared with Mustard Greens, Cabbage and regular spinach and paneer but without any dry masalas.
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. Mustard Greens – 1 bunch
  2. Spinach – 2 cups
  3. Chopped cabbage – 2 cups
  4. Water -5 cups
  5. Finely Chopped onion - 1/2 cup
  6. Salt – 2 tsps
  7. Garlic cloves -2
  8. Ginger – 1 inch piece
  9. Green Chillies – 2
  10. Oil – 2 tsps
  11. Corn meal (yellow or white) – 2 tbsps
  12. Cumin Seeds – 1 tsp
  13. Hing – ½ tsp
Instructions
  1. Finely chop the cabbage, spinach and mustard greens.
  2. Add finely chopped green chillies, garlic and ginger to the finely chopped greens and cabbage.
  3. Add enough water and pressure cook them for a minimum to 6 to 8 whistles. (I know it’s a lot, but it is required for this saag and that’s why we need more water)
  4. Once the pressure is down, drain the water (this is a flavorful broth, you can use it for any soup)
  5. And let it cool down.
  6. Blend this mixture into a coarse puree.
  7. Heat the kadai and add oil. Once the oil is hot you can add the cumin seeds.
  8. As they start to splutter add the finely chopped onion.
  9. Once they turn translucent, add the puree and mix well.
  10. Add salt and the corn meal. Let it simmer for about 7-10 minutes.
  11. Finally add paneer. Mix well and let it simmer for couple more minutes.
  12. That’s it. Saag paneer is ready. This goes well with Makki ki roti.
Notes
  1. I used white corn meal (I used it for dusting pizza too) for both roti and this saag. You can use yellow meal too.
  2. Along with cabbage you can also add broccoli or cauliflower florets. The addition of these veggies is to balance the pungent nature of the mustard greens.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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