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
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
Click here to learn another winter dish called Tandarja ni Bhaji
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