Name: Saag Paneer recipe by Ruchira Hoon at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 bunch spinach; 1 bunch fenugreek leaves or methi; 1 bunch mustard leaves or sarson ka saag; 1 tablespoon fresh ginger paste; 1 tablespoon garlic paste; 1 green chilli chopped; 2 onions chopped; 1 tomato chopped; 1 tsp cumin seeds; 1 tsp garam masala; 1 tblsp oil; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; salt to taste; pepper to taste; 1 tsp sugar; 2 tblsp cream; 300 grams paneer; 2 tblsp oil

Ingredients Serving: 6

1 bunch spinach
1 bunch fenugreek leaves or methi
1 bunch mustard leaves or sarson ka saag
1 tablespoon fresh ginger paste
1 tablespoon garlic paste
1 green chilli chopped
2 onions chopped
1 tomato chopped
1 tsp cumin seeds
1 tsp garam masala
1 tblsp oil
1/2 tsp turmeric powder
1/2 tsp chilli powder
salt to taste
pepper to taste
1 tsp sugar
2 tblsp cream
300 grams paneer
2 tblsp oil

Instructions

1. Clean out the spinach leaves wash and keep aside. Repeat with fenugreek leaves and mustard leaves
2. Blanch the leaves in boiling water for two minutes. Drain and keep aside.
3. Once the leaves are cool, grind them until pasty or your desired consistency.
4. Heat a wok with the oil, splutter the cumin seeds in it. Add the ginger paste, garlic paste and chopped onions to it. Fry until the onions are brown.
5. To this mix add chopped green chillies, tomatoes, turmeric powder, garam masala powder, chilli powder and salt and pepper. Add all the leaves to it and cook until the raw smell disappears from the leaves almost 20 to 30 minutes.
6. Add cream to the saag along with the sugar and adjust for seasoning.
7. Cut the paneer into cubes and shallow fry in 2 tblsp of oil before adding to the saag mixture.
8. Serve hot with chapatis

Similar Recipes