Post published on February 24, 2023 by vspiceroute

Last post modified on February 24, 2023 by vspiceroute

Saag Paneer is a dish that I did not grow up eating but always wanted to learn how to make it at home. Whenever I visited a Punjabi restaurant I was in love with the taste of Sarson da Saag along with Makki di Roti. Sarson da Saag is also called mustard leaves and it has a distinct spicy and bitter taste. It tastes so comforting when paired along with Corn bread that is called Makki di Roti. After watching many Youtube videos and reading recipes I finally learned how to cook Saag. It was easier then I thought and turned out so delicious and so I needed to share this with all of you.

Where did Saag come from ?

Saag originated from northern part of India, mostly Punjab. There are fields of Sarson da Saag that is mustard leaves along with other greens. In olden times this was a dish that was made at home to serve the people who worked in the field for hours. It is nutrient dense and helps increase the energy levels. It is served with pure ghee and Makki di Roti that is corn bread. In modern day it is still a dish that is loved by everyone and made at many Punjabi homes, street side shacks called Dhaba and Punjabi restaurants.

Recipe

Saag Paneer | Sarson ka Saag

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Course Dinner, lunch, Main Course

Cuisine punjabi

Servings 3 people

Ingredients

1 bunch Saag or Mustard Leaves 4 cups chopped
2 green chilies
1/2 cup chopped red onions
2 -3 cloves of garlic
2 tablespoon ghee
Salt as needed
1 tsp garam masala
1/4 tsp asafetida powder
2 dry red chilies
1 inch piece of ginger
1 tablespoon corn flour
1/2 cup water or more as needed
10 -12 1 inch square pieces of paneer
1 tsp dry kasoori methi
4 cups of water to boil Saag

Instructions

Separate the Saag Leaves and thoroughly wash them
Chop them roughly
In 4 cups of boiling water, add saag and 1 green chili and boil it for 5-7 minutes till the leaves wilt
Quickly add the leaves to ice water bath and let them cool
Grind the Saag leaves along with the chili into a smooth gravy
Dip the paneer cups in warm water and have them ready before you start the cooking process
Grind together garlic, green chili and ginger into a paste
In a pan heat ghee on medium heat
Add asafetida and dry red chilies and let it sizzle
Add chopped onions and let it cook for 3-4 minutes
Once the onions are translucent add the fresh ginger, chili and garlic paste and cook it for few minutes
Add the Saag gravy and cook it for 5 -10 minutes
Add salt and garam masala and cook for few more minutes
Mix corn flour with 1/2 cup water and add it to the gravy and let it thicken
Add pieces of paneer cubes that was dipped in water and cover and cook for few minutes till paneer softens
Sprinkle with kasoori methi and mix it well
Serve it hot along with Roti or Naan