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1 bunch - mustard leaves (if you like the taste, go for 2 bunches)
1 bunch -
1 small bunch - fresh
Few leaves - fresh
(add freshness to the dish)
Handful - fresh
1 tbsp -
1 - onion, grated (or chopped very finely)
1 tsp - ginger-garlic paste
(as per taste)
1 tbsp - makai ka atta (maize/corn flour)
1 cup - paneer, crumbled (you can cube it if you like)
1 tsp -
A pinch -
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/
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.