Saag Paneer – North Indian Style

Step 1: Prepare Saag Mix for Pressure Cooking

Gather and chop all the greens (mustard leaves, spinach, methi leaves), ginger, garlic, onions, green chilies, and tomatoes as shown. Add all these chopped ingredients into a pressure cooker.

Step 2: Add Water and Ghee, then Pressure Cook

Pour 2 cups of water and add 1 teaspoon of ghee or butter into the pressure cooker with the saag mix. Mix everything well. Close the lid and pressure cook for 10 minutes or until 3 whistles are released.

Step 3: Marinate Paneer

While the saag is cooking, prepare the paneer. In a bowl, add cubed paneer. To this, add 1 tablespoon of curd, salt to taste, 1 teaspoon red chili powder, 1 teaspoon ginger garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala powder, and 2 tablespoons of mustard oil. Mix gently until all paneer cubes are evenly coated with the marinade.

Step 4: Purée the Saag Mix

Once the pressure cooker has naturally released its pressure, open the lid. Use an immersion blender to purée the cooked saag mixture until smooth. Alternatively, let it cool slightly and blend in a regular blender.

Step 5: Fry Marinated Paneer

Heat 2 tablespoons of mustard oil in a pan. Add the marinated paneer cubes and fry them until they are golden brown on all sides. Remove the fried paneer and set aside.

Step 6: Prepare the Tadka (Tempering)

In the same pan, add 1 more tablespoon of mustard oil. Once hot, add 1 teaspoon of cumin seeds and 3-4 whole dry red chilies. Sauté for about 1-2 minutes until the cumin seeds splutter and the chilies turn fragrant.

Step 7: Combine Saag with Tadka and Season

Pour the puréed saag mix into the pan with the tadka. Mix well to combine. Add salt to taste and 1 teaspoon of red chili powder. Stir thoroughly.

Step 8: Add Paneer and Simmer

Cover the pan and let the saag simmer for a few minutes. (The video missed recording the step of adding paneer, but it should be added here). Add the fried paneer cubes to the simmering saag and cook for another few minutes, allowing the flavors to meld.

Step 9: Garnish and Serve

Stir in the chopped coriander leaves. Mix well. Your Saag Paneer is now ready to be served. Enjoy it hot with rice or paratha.

• Adjust green chilies to your spice preference.

• For a richer flavor, use homemade paneer and ghee.

• Serve hot with rice, roti, or paratha.

• Add a spoonful of cornmeal (makki ka atta) while simmering the saag for a thicker texture and authentic Punjabi flavor.

• Substitute paneer with tofu for a vegan option.