Updated: Jun 28
You might have heard of Palak (Spinach) Paneer. Saag Paneer is similar, but with a curry that can be made with any greens you have on hand (Nani's preference includes mustard, radish, spinach, and fenugreek leaves), with the deliciousness of paneer (Indian cheese sold in tofu-like bricks). It is a flavorsome main dish that can be served with rice, naan or simple roti's, and can convert even the die-hard anti-veggie eaters!
Prep time: 30 minutes
Cook time: 15-20 minutes
Vegan: No, but you can leave out the ghee and substitute tofu for a vegan meal.
Ingredients [serves 3 people]
Chopped greens: 1 cup mustard leaves, 1/2 cup radish leaves, 1/2 cup fenugreek leaves, 1/2 cup spinach leaves [if not all of these are available, substitute with the green leaves of your choice]
3 tomatoes, chopped
2 green chillies [omit if you want to lower the spice level]
250g paneer, cubed and 1-2 tbsp vegetable oil to cook them in
1 tbsp gram (chickpea) flour
1 tbsp freshly chopped coriander to garnish and 1 tsp ghee (optional - to give it a buttery flavor]
Nani Says: Chop all the greens, then steam/boil in a pressure cooker / insta pot / sauce pan with lid, with 1/2 cup water. When done (around 5 minutes), grind or blend the leaves into a paste. Separately, grind the tomatoes and chillies into a paste, keep aside.
In a pan (low/med heat), add 1-2 tbsp vegetable oil, then add the paneer. Cook until golden brown on both sides, then leave on a paper towel to dry.
In the same pan, on low heat, add the oil; then add cumin seeds, hing & ginger paste. Stir together, then add dhana jiru and gram flour, making sure the heat is low so the flour does not stick. Then after a minute or so, add turmeric, red chilli powder and your tomato paste, stir and mix well. If it's not spicy enough, add more red chilli powder. Stir well, after 5 minutes the oil will start to separate. When this happens, add your greens and salt to taste (try 1/4 tsp to start), and 1/4 cup water. Mix it all together, then add your cooked paneer and gently stir. Cover and cook one last time for 5 minutes, then add fresh coriander to garnish. Add 1 tsp ghee for a buttery flavor. Enjoy with roti's, naan, or rice. Enjoy!