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.
Saag Paneer is a popular Punjabi recipe that 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.
I got this saag paneer 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 them. Add paneer and that’s it. You are done.
You can also check my sarson ka saag recipe which is very similar but without paneer.
Here is what I did,
Ingredients for saag paneer
- Mustard Greens – 1 bunch
- Spinach – 2 cups
- Chopped cabbage – 2 cups
- Water -5 cups
- Finely Chopped onion – ½ cup
- Salt – 2 tsps
- Garlic cloves -2
- Ginger – 1-inch piece
- Green Chilies– 2
- Oil – 2 tsps
- Cornmeal (yellow or white) – 2 tbsps
- Cumin Seeds – 1 tsp
- Hing – ½ tsp
How to make saag paneeer
- Finely chop the cabbage, spinach, and mustard greens.
- Add finely chopped green chilies, garlic, and ginger to the finely chopped greens and cabbage.
- Add enough water and pressure cook them for a minimum of 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.
- Once they turn translucent, add the puree and mix well.
- Add salt and cornmeal. Let it simmer for about 7-10 minutes.
- Finally, add paneer. Mix well and let it simmer for couple more minutes.
That’s it. Saag paneer is ready. This goes well with Makki ki roti.
Notes:
- I used white cornmeal (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.
PS – If you try this pressure cooker saag paneer, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
Saag Paneer
Ingredients
- 1 bunch Mustard Greens
- 2 cups Spinach
- 2 cups Cabbage Chopped
- 5 cups Water
- ½ cup Onion chopped
- 3 tsp Salt
- 2 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 2 Oil
- 2 tbsp Cornmeal yellow or white
- 1 tsp Cumin seeds
- ½ tsp Asafoetida
Instructions
- Finely chop the cabbage, spinach, and mustard greens.
- Add finely chopped green chilies, garlic, and ginger to the finely chopped greens and cabbage.
- Add enough water and pressure cook them for a minimum of 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.
- Once they turn translucent, add the puree and mix well.
- Add salt and cornmeal. Let it simmer for about 7-10 minutes.
- Finally add paneer. Mix well and let it simmer for couple more minutes.
- That’s it. Saag paneer is ready. This goes well with Makki ki roti.
Notes
- I used white cornmeal (I used it for dusting pizza) 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.
- Adjust the salt and green chilies as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Yummy looking one Vidhya. The other day my son was asking for this dish. Now that i have the recipe shall try soon..
Wow great. :-) Please do try and let me know how you liked it. Thanks
Healthy, creamy and delicious!
Thanks :-)
Mustard greens is one leafy vegetable no one wants at home, now i can sneak in with spinach to make this beautiful saag, good one Vidhya!
Thanks a lot Mullai. With spinach and cabbage the pungent tasteis comparatively less.
love this… Looks delicious Sri… :)
Thanks a lot Chitra.
Love this… My recipe is slightly different… May be should try this recipe next time
Thanks Bharani.. Post your version too. Would love to see yours. :-)
Flavorful tasty side da.. Looks yum
Thanks vidya
Very healthy and delicious..loved it:)
Thanks a lot Padma.
Now that is VERY healthy and Yummylisciousssssssssssssssss
ha ha ha.. thanks :-) So you like saag?
Yum! i love it
Thanks :-)
loved the way you cook…
www.cookingwithbhumi.wordpress.com
Thanks Bhumi and Welcome here.
flavorful without the dry masalas, I rarely add any dry masalas in palak paneer too ! Looks great :)
Thanks yeah agreed about dry masalas. For PP, I just add the kitchen king masala a bit. ;-)
I love saag paneer. Thanks for the recipe.
Thanks and you are most welcome. :-)