Saag Paneer

4 mins
Serves 1
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Directions

  1. 1Heat water in a large pot.
  2. 2Heat water in a large pot.
  3. 3Heat water in a large pot.
  4. 4Add salt and sugar to the water.
  5. 5Add salt and sugar to the water.
  6. 6Add salt and sugar to the water.
  7. 7Add the greens to the boiling water.
  8. 8Add the greens to the boiling water.
  9. 9Add the greens to the boiling water.
  10. 10Cook for 2 minutes and remove from heat.
  11. 11Cook for 2 minutes and remove from heat.
  12. 12Cook for 2 minutes and remove from heat.
  13. 13Drain the water and add greens into ice cold water.
  14. 14Drain the water and add greens into ice cold water.
  15. 15Drain the water and add greens into ice cold water.
  16. 16Keep it for some time.
  17. 17Keep it for some time.
  18. 18Keep it for some time.
  19. 19Drain the water, add greens to a blender and blend to make a coarse paste.
  20. 20Drain the water, add greens to a blender and blend to make a coarse paste.
  21. 21Drain the water, add greens to a blender and blend to make a coarse paste.
  22. 22Heat mustard oil in a pan and fry paneer until slightly browned.
  23. 23Heat mustard oil in a pan and fry paneer until slightly browned.
  24. 24Heat mustard oil in a pan and fry paneer until slightly browned.
  25. 25Remove paneer and keep aside.
  26. 26Remove paneer and keep aside.
  27. 27Remove paneer and keep aside.
  28. 28Add cloves, black peppercorns, black cardamom and cinnamon stick to the pan and fry for 20 seconds.
  29. 29Add cloves, black peppercorns, black cardamom and cinnamon stick to the pan and fry for 20 seconds.
  30. 30Add cloves, black peppercorns, black cardamom and cinnamon stick to the pan and fry for 20 seconds.
  31. 31Add thinly sliced onions and fry until golden brown.
  32. 32Add thinly sliced onions and fry until golden brown.
  33. 33Add thinly sliced onions and fry until golden brown.
  34. 34Add tomato puree and yogurt and cook for another minute.
  35. 35Add tomato puree and yogurt and cook for another minute.
  36. 36Add tomato puree and yogurt and cook for another minute.
  37. 37Add coriander powder, turmeric powder, kashmiri red chilli powder, roasted cumin powder, and salt to taste and mix well.
  38. 38Add coriander powder, turmeric powder, kashmiri red chilli powder, roasted cumin powder, and salt to taste and mix well.
  39. 39Add coriander powder, turmeric powder, kashmiri red chilli powder, roasted cumin powder, and salt to taste and mix well.
  40. 40Add little water and fry for 2-3 minutes.
  41. 41Add little water and fry for 2-3 minutes.
  42. 42Add little water and fry for 2-3 minutes.
  43. 43Add the pureed greens and cook for 30-40 seconds.
  44. 44Add the pureed greens and cook for 30-40 seconds.
  45. 45Add the pureed greens and cook for 30-40 seconds.
  46. 46Add ghee and fried paneer cubes.
  47. 47Add ghee and fried paneer cubes.
  48. 48Add ghee and fried paneer cubes.
  49. 49Add lemon juice and garam masala powder, mix well and cook for another minute.
  50. 50Add lemon juice and garam masala powder, mix well and cook for another minute.
  51. 51Add lemon juice and garam masala powder, mix well and cook for another minute.
  52. 52Garnish with golden fried onions and serve hot with rice or phulka.
  53. 53Garnish with golden fried onions and serve hot with rice or phulka.
  54. 54Garnish with golden fried onions and serve hot with rice or phulka.

Ingredients

  • 2 cups Spinach/Palak
  • 2 cups Spinach/Palak
  • 2 cups Spinach/Palak
  • 1 cup Fenugreek/Methi
  • 1 cup Fenugreek/Methi
  • 1 cup Fenugreek/Methi
  • 1 cup Radish Greens/Mooli ke Patte
  • 1 cup Radish Greens/Mooli ke Patte
  • 1 cup Radish Greens/Mooli ke Patte
  • 0.5 cup Fresh Coriander/Dhaniya
  • 0.5 cup Fresh Coriander/Dhaniya
  • 0.5 cup Fresh Coriander/Dhaniya
  • 2 Green Chillies
  • 2 Green Chillies
  • 2 Green Chillies
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 2 tbsp Salt
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 4 tbsp Mustard Oil
  • 4 tbsp Mustard Oil
  • 4 tbsp Mustard Oil
  • 400 g Paneer
  • 400 g Paneer
  • 400 g Paneer
  • 3 Cloves
  • 3 Cloves
  • 3 Cloves
  • 3 Black Peppercorns
  • 3 Black Peppercorns
  • 3 Black Peppercorns
  • 2 Black Cardamom
  • 2 Black Cardamom
  • 2 Black Cardamom
  • 1 inch Cinnamon Stick
  • 1 inch Cinnamon Stick
  • 1 inch Cinnamon Stick
  • 0.5 cup Onion
  • 0.5 cup Onion
  • 0.5 cup Onion
  • 4 tbsp Tomato Puree
  • 4 tbsp Tomato Puree
  • 4 tbsp Tomato Puree
  • 0.25 cup Yogurt
  • 0.25 cup Yogurt
  • 0.25 cup Yogurt
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 2 tsp Coriander Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Roasted Cumin Powder
  • 1.5 tsp Roasted Cumin Powder
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 1 tbsp Lemon Juice
  • 1 tbsp Lemon Juice
  • 1 tbsp Lemon Juice
  • 1.5 tsp Garam Masala Powder
  • 1.5 tsp Garam Masala Powder
  • 1.5 tsp Garam Masala Powder

Equipment

large potblender