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Sarson Ka Saag | Saag Paneer Recipe
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4.67 from 3 votes

Sarson Ka Saag | Saag Paneer Recipe

Sarson ka saag, a gravy made with Mustard leaves, Fenugreek leaves, palak along with tomato-onion and other spices. We can add Paneer of Cooked Chole to Sarson ka saag and make it more enticing. Serve with Roti/Naan/Kulcha/Paratha or any Pulao varieties.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Accompaniment, Healthy Recipes, Veg Gravies
Cuisine: Indian, North Indian, Punjabi
Servings: 4 people
Calories: 150kcal
Author: Sowmya Venkatachalam

Ingredients

  • 2 Cups Mustard Greens Tightly packed
  • 1 Cup Palak (Spinach)
  • 1 Cup Methi Leaves
  • 2 inch Ginger
  • 4 Garlic cloves
  • 3 Green

For Masala

  • 2 tbsp Ghee
  • 1 Onion Finely Chopped
  • 4 Garlic cloves
  • 1 inch Ginger
  • 1 tsp Salt Adjust As Needed

For Tempering

  • 1 tbsp Ghee
  • 2 Green Chili Slit
  • 4 Red Chili

Other Ingredients

  • 200 gms Paneer Cubed

Instructions

Preparing Green Base

  • First we need to cook the greens together. For that, we first need to take the leaves of mustard, methi and palak and wash it thorougly twice or thrice to get rid of any sand or dust particles
  • In a wide pan, add all the greens together. Also add chopped green chili, ginger and garlic
  • Cook everything together for about 5 mins. The leaves will release water while cooking so we generally don't need to add water. But if the leaves are dry then we can add 1/4 cup of water and let the leaves cook completely
  • Once the greens are cooked, swtich off the flame. Add a cup of cold water and grind it to a smooth paste. I used a hand blender. We can use our mixer jar to grind it. We can even cook for long time and using a curd beater, we can mash the leaves.
  • Now our green paste is ready! Lets prepare the saag

Finishing Saag

  • Heay ghee in a pan. First add the chopped onions along with chopped ginger and garlic and saute till the onions turn translucent. We have already added ginger-garlic with the greens so we can skip here, but more garlic makes the saag even more flavorful
  • When the onions turn translucent, add the greens paste. Add the necessary salt now and cook the greens with the onion for about 5 mins
  • After 5 mins, the saag will be ready.

Tempering

  • Heat ghee in a separate pan, add green and red chili. Give a mix and add this tempering to the cooked saag
  • For final touch, add the paneer cubes and cook the saag for couple of minutes and then switch off the flame

Serving Time

  • Serve the Sarson Ka Saag (Saag Paneer) with Roti/Naan or with any Pulav Varieties and enjoy this healthy accompaniment!

Video

Notes

  1. We can add more spices like coriander powder, garam masala
  2. We can also add fresh cream and make this Saag more richer

Nutrition

Serving: 0.5Cup | Calories: 150kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g