Ingredients

• 1 bunch - mustard leaves (if you like the taste, go for 2 bunches)
• 1 bunch - spinach leaves
• 1 small bunch - fresh fenugreek leaves
• Few leaves - fresh mint leaves (add freshness to the dish)
• Handful - fresh cilantro
• 1 tbsp - ghee
• 1 - onion, grated (or chopped very finely)
• 1 tsp - ginger-garlic paste
• 1-2 - green chillies (as per taste)
• 1 tbsp - makai ka atta (maize/corn flour)
• 1 cup - paneer, crumbled (you can cube it if you like)
• 1 tsp - garam masala
• A pinch - turmeric (optional)
• 1/2 tsp - coriander cumin powder (optional)
• Salt to taste

How to Make Saag Paneer

• Cut the stems of the greens. Wash the greens well.
• Chop them coarsely and place them in a steamer. You can alternatively boil the greens if you wish.
• Blend the greens into a puree along with the green chillies.
• You can do it coarse or smooth as per your taste.
• Now in a skillet, saute the grated onions, turmeric, ginger-garlic paste, chillies, and coriander-cumin powder (if using) in ghee (or oil).
• Add the crumbled paneer and cook for 5 minutes until paneer is soft.
• Add the greens puree. Stir the mixture until everything comes together and it comes to a boil.
• You can thicken the mixture if watery with makai ka atta (maize flour/corn flour) for that authentic touch, followed while making Sarson Ka Saag.
• Or else a little corn starch should do it, too.
• If too thick, add little water to get your desired consistency.
• Add salt and garam masala powder. You can also add lemon juice.
• Recipe courtesy: http://chefinyou.com/