Finely chop the cabbage, spinach and mustard greens.
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.
Once they turn translucent, add the puree and mix well.
Add salt and the corn meal. 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.
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.