Directions
Saag Paneer
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
Steps
|
1
Done
|
Wash and chop all the greens (mustard leaves, spinach, bathua, methi, radish leaves) along with the turnip. Once the greens and turnip are cooked, pound them into a smooth paste using a masher. You can even use a mixer grinder. |
|
2
Done
|
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. |
