Saag Paneer | Sarson Ka Saag aur Palak Paneer
Saag PaneerA hearty North Indian dish made with a mix of leafy greens (like spinach, mustard greens, or fenugreek) cooked down into a rich, spiced puree and combined with soft cubes of paneer (Indian cottage cheese). It's flavorful, nutritious, and typically served with roti or naan.Sarson Ka Saag aur Palak PaneerA traditional Punjabi favorite where mustard greens (sarson) and spinach (palak) are slow-cooked with spices, often enriched with ghee and served with cubes of paneer in the palak version. Sarson ka saag is classically paired with Makki di roti (corn flatbread), making it a winter staple in North India.
Ingredients
For boiling
- Mustard leaves (सरसों पत्ते) – 1 large bunch/400 gms
- Water (पानी) – 1 cup
- Spinach Leaves (पालक) – ½ bunch/200 gms
- Bathua Leaves (बथुआ) – handful/100 gms
- Methi Leaves (मेथी) – handful/50 gms
- Radish Leaves (मूली पत्ता) – handful/50 gms
- Turnip, large (शलगम) – 1 no
- Garlic, chopped (लहसुन) – ½ tbsp
- Ginger, chopped (अदरक) – ½ tbsp
- Green Chilli, chopped (हरि मिर्च) – 2 nos
- Chana Dal (चना दाल) – 4-5 tbsp/65 gms
For Tempering
- Ghee (घी) – 2-3 tbsp
- Cumin (जीरा) – 1 tsp
- Green Chilli, chopped (हरि मिर्च) – 1 no
- Ginger, chopped (अदरक) – ¾ tbsp
- Garlic, chopped (लहसुन) – ¾ tbsp
- Onion, chopped (प्याज़) – ½ cup
- Paneer, cubes (पनीर) – 400 gms
- Salt (नमक) – to taste
- Chilli Powder (मिर्च पाउडर) – 1½ tsp
- Coriander Powder (धनिया पाउडर) – 1½ tsp
- Salt (नमक) – to taste
- Butter (मक्खन) – 1 tbsp
- Cream (क्रीम) – 2-3 tbsp
Instructions
- Wash and chop all the greens (mustard leaves, spinach, bathua, Methi, radish leaves) along with the turnip. In a pressure cooker, add water and turn on the heat. Bring it to a boil and add all the chopped greens and turnip. Drop in chopped garlic, ginger, green chillies, and chana dal.Once the greens and turnip are cooked, pound them into a smooth paste using a masher. You can even use a mixer grinder.
- Heat ghee in a pan, add cumin seeds, chopped green chilli, ginger, and garlic. Saute until they release their aroma. Add chopped onions and cook until they turn golden brown. Add paneer cubes to the pan and sprinkle some salt, red chilli powder, and coriander powder.Add the pounded greens to the pan with paneer and mix well. Add butter and cream to the mixture towards the end, stirring gently.Serve the Saag Paneer hot with roti or rice.
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