Saag Paneer | Sarson ka Saag
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.
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