Master The Art Of Making Creamy Saag Paneer With This Simple Recipe

Saag Paneer is a traditional Indian dish where spinach, mustard greens, and spices are cooked and pureed into a thick sauce. Paneer is either fried or added to the sauce, which is then flavored with garam masala and kasuri methi. The dish can be enhanced with cream for added richness. Serve it with makki di roti, naan, or rice for a satisfying meal.

For the Saag (Greens):

• 500g spinach (palak), cleaned and chopped
• 250g mustard greens (sarson), cleaned and chopped
• 1 bunch of fenugreek leaves (methi) or radish leaves (optional, for added flavor)
• 2-3 green chilies
• 1 small onion, chopped
• 1-inch piece ginger, chopped
• 4-5 cloves garlic, chopped
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 2 tbsp ghee or oil
• Salt to taste
• Water as needed

For the Paneer:

• 250g paneer, cut into cubes
• 1 tbsp ghee or oil (for frying the paneer)
• ½ tsp cumin seeds (for tempering)
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp red chili powder or paprika (optional for color)
• 1 tbsp fresh cream or 2 tbsp yogurt (optional for richness)

Instructions:

1. Prepare the Greens (Saag):

• Clean and Boil the Greens: Rinse the spinach, mustard greens, and fenugreek leaves thoroughly to remove any dirt. In a large pot, boil 2-3 cups of water. Once it reaches a boil, add the cleaned greens and 2-3 green chilies.
• Let the greens cook for about 5-7 minutes until they are wilted and soft.
• Drain the water and transfer the greens into cold water to stop further cooking and preserve the color.
• Blend the Greens: Once the greens have cooled, use a blender to puree them into a smooth or slightly coarse paste, depending on your preference. Set aside.

2. Prepare the Paneer:

• Fry the Paneer: In a skillet, heat 1 tbsp of ghee or oil over medium heat. Add the paneer cubes and lightly fry until golden on all sides. This adds texture and flavor. Remove from the pan and set aside.
• If you prefer a softer paneer texture, you can skip frying and directly add the paneer to the saag later.

3. Cook the Saag (Greens Mixture):

• Temper the Spices: In the same pot or a separate pan, heat 2 tbsp of ghee or oil over medium heat. Add 1 tsp cumin seeds and allow them to splutter.
• Add chopped ginger, garlic, and onions. Sauté for 4-5 minutes until they turn golden brown and fragrant.
• Add ½ tsp turmeric powder, 1 tsp coriander powder, and salt to taste. Cook the spices for another 1-2 minutes, ensuring they don’t burn.
• Add the Greens: Pour the blended greens into the pan and mix well with the spices. Cook for about 10-15 minutes on low to medium heat, stirring occasionally to allow the flavors to meld. Add a little water if the saag is too thick.
• Optional Richness: If you like your saag rich and creamy, stir in 1 tbsp of fresh cream or 2 tbsp of yogurt at this stage. It will give the dish a velvety texture.

4. Combine Paneer with Saag:

• Add the Paneer: Once the saag has thickened and is flavorful, add the fried paneer cubes. Stir gently to coat the paneer with the saag.
• Cook for another 5-7 minutes to allow the paneer to absorb the flavors of the saag.
• Final Seasoning: Sprinkle 1 tsp of garam masala and a pinch of kasuri methi (dried fenugreek leaves) on top for added flavor and aroma. Mix well and turn off the heat.

5. Tempering (Optional for Extra Flavor):

• For an added layer of flavor, you can make a quick tempering. Heat 1 tbsp of ghee, add ½ tsp cumin seeds and 1 tsp red chili powder. Once the cumin sizzles, pour this tempering over the saag paneer before serving.

Serving Suggestions:

• Serve the Saag Paneer hot with Makki di Roti (cornflour flatbread), Naan, or Parathas. It also goes well with steamed rice or jeera rice.
• You can garnish the dish with a dollop of butter or cream for an extra indulgence.

Tips for Perfect Saag Paneer:

• Balance of Greens: Mustard greens give the saag its distinct taste, but if they’re too strong for your liking, you can adjust the proportion by using more spinach.
• Texture Control: Blending the greens to a coarse or fine consistency depends on personal preference. A coarse texture gives a more rustic feel to the dish.
• Paneer Variations: If you want softer paneer, you can skip frying and add it directly to the saag. Frying gives it a crispy outer texture, so choose based on your preference.
• Cook Low and Slow: Saag tastes best when cooked slowly, allowing the flavors of the greens and spices to develop fully.
• Spice Adjustments: If you like your saag spicier, feel free to increase the number of green chilies or add more garam masala.

Storage and Reheating:

• Storage: Leftover Saag Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stove over low heat. Add a little water or cream to loosen the saag if it thickens after refrigeration.

Enjoy your homemade Authentic Saag Paneer a perfect blend of creamy, flavorful greens and soft paneer, making it a wholesome and delicious dish.