Red Saag Paneer | How to make Red Saag Paneer

By sangeeta khanna  |  13th May 2016  |  
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  • Red Saag Paneer, How to make Red Saag Paneer
Red Saag Paneerby sangeeta khanna
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About Red Saag Paneer Recipe

Red Amaranth is a seasonal leafy green in summer and is nutritionally superior than spinach. Making saag paneer with this red vegteable is a great way to pack in some proteins, minerals and vitamins into everyday meals. The undiluted taste of red amaranth leaves with onion is the star of this recipe.

Red Saag Paneer, a deliciously finger licking recipe to treat your family and friends. This recipe of Red Saag Paneer by sangeeta khanna will definitely help you in its preparation. The Red Saag Paneer can be prepared within 10 minutes. The time taken for cooking Red Saag Paneer is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Red Saag Paneer step by step. The detailed explanation makes Red Saag Paneer so simple and easy that even beginners can try it out. The recipe for Red Saag Paneer can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Red Saag Paneer from BetterButter.

Red Saag Paneer

Ingredients to make Red Saag Paneer

  • Red amaranth leaves cleaned and chopped 600 gms
  • Sliced Red onions 150 gm or 2 medium onions
  • Dry red chillies 5-6
  • Mustrad oil or ghee 2 tbsp
  • paneer cubed 300 gms
  • salt to taste

How to make Red Saag Paneer

  1. Heat mustard oil in a deep pan and add the whole red chillies. Wait till the chillies sizzle.
  2. Add the sliced onions and stir fry till they start turning pinkish. This lends a sweetish caramelized flavour.
  3. Now add the chopped red amaranth leaves and salt, mix well and cook covered for 5 minutes on a low flame.
  4. Open the lid, add the cubed paneer, mix everything well and cover and cook for a couple of minutes.
  5. Serve with Indian flat breads and some raita on the side.

My Tip:

I sometimes add a little anardana (dry pomegranate seed powder) just before turning the gas off. It lends a nice tartness that lifts this red saag paneer.

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