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.