Saag Paneer Recipe
Rated 5 stars by 1 users
Category
North Indian Curry
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
537
Saag Paneer is a popular Indian dish made with a mix of paneer pieces and green leafy vegetables. The dish is easy to prepare and can be served hot with paratha, roti, nan and other Indian breads.
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Ingredients
2 Slit Green Chillies
2 Cups of Palak / Spinach
1 Cup of Radish Greens
1/2 Cup Fresh Dhania / Coriander
1 Cup Methi / Fenugreek
2 Tsp Coriander Powder
4 Tbsp Mustard Oi
400 Grams Chopped Paneer Pieces
2 Black Cardamom
3 Cloves
1/2 Tsp Turmeric Powder
Salt To Taste
2 Tbsp Ghee
3 Black Peppercorns
1/4 Cup Yogurt
1 Inch Cinnamon Stick
4 Tbsp Tomato Puree
1 Tsp Kashmiri Red Chilli Powder
1/2 Cup Thinly Sliced Onions
1 Tbsp Lemon Juice
1/2 Tsp Roasted Cumin Powder
1/2 Tsp Garam Masala Powder
To Make The Gravy Paste
For The Gravy
Directions
Procedure To Make The Paste
Heat water in a large pot and boil the water.
After the water boils, add 1 tsp of sugar and 2 tbsp of salt.
Add all the cleanly washed greens to the water and cook for 2 minutes.
Turn off the flame, drain the water and run the greens under cold water.
Blend the greens into a coarse paste and keep aside.
Procedure To Make The Paste
Heat mustard oil in a pan and add the paneer pieces into the pan. Fry the paneer pieces till they turn into slightly brown colour.
Remove the fried paneer pieces and keep aside.
In the same oil, add black peppercorn, cinnamon, black cardamom, cloves and fry for 15 to 20 seconds.
Add the chopped onions and fry till they turn into golden brown colour.
Add yogurt, tomato puree and cook for a minute.
Now add salt to taste, coriander powder, red chilli powder, roasted cumin powder and turmeric powder.
Add a little bit of water and fry for about 1 to 2 more minutes.
Add the pureed greens (paste) and cook for about 30 to 40 seconds.
Spread ghee on top and cook for another minute.
Add the fried paneer cubes, garam masala powder and lemon juice. Mix the gravy well so that all spice powders gets infused into the paneer pieces.
Finally garnish with the golden fried onions and serve hot with phulka, paratha, rice, nan or roti.
Recipe Note
* Cool the greens before making them into a paste or pureeing.
* Do not over cook the greens after adding the puree in the masala.
* Adding a little bit of sugar or baking soda in water while cooking the greens, helps in retaining the green colour.
* 1 Cup is equal to 240 ml.
* Tbsp means Tablespoon.
* Tsp means Teaspoon.