Saag Paneer

If someone were to tell you Saag paneer , what would be the first thing that comes to your mind?

Green color and spinach.

After talking to my friend few weeks back I realized that I was only partly correct. The reason being authentic saag paneer consists of green mustard leaves which are basically saag. Now I have one more green vegetable to add to my list, feels good when you have more variety. 

For me it was very easy to find these in the local grocery store which serves us vegetables from all around the world.

Ingredients:

Green mustard leaves (Saag) - 1 bunch

Spinach – 1 bunch

Paneer – small cubes

Onions – 1 (big)

Tomato puree

Garlic - few

Lemon Juice

Corriander powder – 1 tsp

Garam masala – ¾ tsp

Salt to taste

Oil

Ghee

Remove the stems from green mustard leaves (saag) and spinach just like you would do with any green leafy vegetables.

In a pan bring the water to boil add the green mustard leaves and in another pan add the spinach. Add a pinch of salt to both of these.

Once boiled completely, in a blender make a puree of the green mustard leaves and spinach and keep aside.

In a pan heat oil and add a spoon of ghee, add cinnamon stick, bay leaves, dry red chilies.

Make a thick paste of onions and add to the pan.

Saute the onion pastes, as they begin to cook add the garlic paste and sauté till cooked well.

Add tomato puree to the mixture and let it cook till it becomes a thick paste.

Add garam masala, coriander powder, and lemon juice, salt.

Then add the green mustard leaves and spinach leaves puree. Let this cook until the water gets evaporated.

When almost cooked add paneer cubes and mix making sure the cubes don’t break.

Let this be on low heat for 10 minutes for all the flavors to sink in the paneer.

Serve hot with rice or paratha.