Saag paneer is a very popular dish prepared in the houses of North India. “Saag” refers to fresh green leafy vegetables such as spinach, mustard leaves (sarson), bathua leaves, amaranth leaves, fenugreek leaves. It is also prepared using a combination of these different green leafy vegetables. Paneer or potato is added to the cooked green leafy vegetables along with a few spices. The dish is known as “saag paneer” or “saag aloo”. Paneer and potato lovers would love it and it also gives filling to the saag. This is a very traditional dish and usually cooked during winters in villages when green leafy veggies are available in abundance. It is generally served with “makki ki roti” (roti made from maize flour).
I have used blanched and chopped spinach. (here you can crush the spinach to a paste) but I have cooked the entire saag with grated onions and tomato and then have coarsely crushed with a stick blender. The flavors get nicely blended this way. I have cooked the saag and then while serving the saag, I have prepared a tempering made with oil, cumin seeds, and chopped garlic. Let the garlic get brown in the tempering. Since I did not have the fresh garlic, I have used garlic powder. Adding kitchen king masala to the saag is optional. My family likes the flavor of kitchen king and hence I have used it. You can also use fresh chili paste instead of red chili powder.
Serve this delicious piping hot “saag paneer” with roti of your choice, paratha or rice. Please make this dish and share your comments with me.
- 250 g spinach washed and blanched
- 250 g paneer cut into one inch cube
- 1 large onion grated
- 1 large tomato grated
- 1 tbsp ginger garlic paste
- 2 tbsp oil
- 2 tbsp ghee clarified butter
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/4 tsp turmeric powder haldi
- 1/4 tsp kitchen king masala (optional)
- 1/2 tsp coriander cumin powder
- 1 tsp red chili powder (Or green chili paste as per spice level needed)
- 1 tbsp dried feugreek leaves kasuri methi crushed between palms
- 1 bayleaf
- 1/2 tsp garlic powder 1 tsp chopped garlic
- salt to taste
- 1 cup water
- Heat a tsp of oil in a pan. Add the paneer cubes.
- Fry them till golden on both sides.
- Remove them in a plate and keep aside.
- In a frying pan heat one tbsp oil and one tbsp ghee.
- When the oil and ghee mixture is heated, add bay leaf and cumin seed. Once the seeds crackle, add ginger garlic paste.
- Saute the ginger garlic paste for a minute or till it softens and the raw aroma of garlic and ginger is gone.
- Add the grated onion and saute.
- Saute till the onion gets translucent and golden brown.
- Add the grated tomato and mix well.
- Once the tomato softens add turmeric powder, red chili powder, coriander cumin powder, garam masala, salt, and kitchen king masala.
- Mix well all spices and saute till the mixture leaves oil from the edges.
- Keep on adding little water to avoid the spices to get burnt and cook till the mixture leaves oil.
- Add kasuri methi crushed between palms and mix well.
- Now add the blanched and chopped spinach. Mix well.
- Remove the prepared spinach mixture in a bowl and with the help of a stick blender, crush into a coarse mixture.
- The saag is ready and keep it aside.
- Just before serving, heat the remaining oil and ghee in the pan..
- Add cumin seeds and chopped garlic. (since I did not had fresh garlic, I have used garlic powder).
- Add the prepared saag and saute.
- Add the fried paneer cubes. Toss well.
- The saag paneer is ready to serve. Serve it hot with roti, naan, paratha or rice.