Saag Paneer

 

Saag Paneer Recipe

Saag Paneer is a classic Indian dish originating from the Punjab region, known for its vibrant emerald green color and comforting flavors. It's a vegetarian curry made with a base of leafy greens like spinach or mustard greens (saag), traditionally combined with paneer, a fresh Indian cheese with a tofu-like texture.

Ingredients:

1.     4 cups fresh spinach, washed and chopped

2.     1 cup mustard greens, washed and chopped

3.     1 cup fenugreek leaves (optional), washed and chopped

4.     200g paneer (Indian cottage cheese), cubed

5.     1 large onion, finely chopped

6.     2 tomatoes, finely chopped

7.     3 green chilies, chopped

8.     1 tablespoon ginger-garlic paste

9.     1 teaspoon cumin seeds

10.  1 teaspoon turmeric powder

11.  1 teaspoon garam masala

12.  1 teaspoon coriander powder

13.  1/2 teaspoon red chili powder (adjust to taste)

14.  Salt to taste

15.  2 tablespoons oil or ghee

16.  1 cup water

17.  For the Paneer:

 

18.  200g paneer (Indian cottage cheese), cut into cubes

19.  1 tablespoon oil

 

 

For Tempering (Tadka):

1.     1 tablespoon ghee (clarified butter)

2.     1 teaspoon cumin seeds

3.     2 cloves garlic, finely chopped

4.     1/2 teaspoon red chili powder (optional)

5.     A pinch of asafoetida (hing)

 

 

Preparation:

a. In a large pot, bring water to a boil. Add the chopped spinach, mustard greens, and fenugreek leaves. Blanch for 2-3 minutes until the greens wilt. Drain and immediately transfer them to ice-cold water to retain their green color.

b. Once cooled, blend the greens into a smooth paste using a blender or food processor.

 

Cook the Saag:

a. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.

b. Add chopped onions and sauté until golden brown.

c. Add ginger-garlic paste and green chilies. Sauté for another minute.

d. Add chopped tomatoes and cook until they become soft and the oil separates.

e. Stir in turmeric powder, garam masala, coriander powder, red chili powder, and salt.

f. Add the blended spinach mixture and cook on medium heat for 10-15 minutes, stirring occasionally.

g. If the mixture is too thick, add water to achieve your desired consistency.

h. Add paneer cubes and simmer for an additional 5-7 minutes.

 

Prepare the Paneer:

a. Heat oil in a separate pan.

b. Add paneer cubes and sauté until they turn golden brown on all sides. Remove from heat.

 

Tempering (Tadka):

a. In a small pan, heat ghee.

b. Add cumin seeds, chopped garlic, red chili powder (if using), and a pinch of asafoetida. Fry until the garlic becomes golden brown.

 

Combine and Serve:

a. Pour the tempering over the saag paneer mixture and stir well.

b. Garnish with a dollop of ghee and a sprinkle of garam masala.

c. Serve hot with naan, roti, or rice.