How to make Saag Paneer -
Mixed greens with garlic, cream and paneer.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese, Spinach (पालक)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Saag Paneer checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Grain free cauliflower rice Bhindi in Hara Masala Kaikari Ishtew Stuffed Zucchini
Saag Paneer Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Saag Paneer Recipe
Cottage cheese 200 grams
Spinach blanched 1 Large bunch
Green chillies slit 2-3
Sarson ka saag blanched 1 Large bunch
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Garlic chopped 8-10 cloves
Salt to taste
Lemon juice 1 tablespoon
Fresh cream 4 tablespoons
Method
Step 1
Grind spinach and mustard leaves into a fine paste along with green chillies. Cut paneer into one inch X one inch X half inch pieces.
Step 2
Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir.
Step 3
Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot with makki roti.
Nutrition Info
Calories : 1348 Kcal
Carbohydrates : 31.5 gm
Protein : 64.3 gm
Fat : 107.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
