About Saag Paneer
Saag paneer is a popular Indian vegetarian dish made from spinach, radish, mustard, and other leafy vegetables and paneer. which is made from curried greens and fried paneer. This dish originates from the Punjab province of North India. You can find this dish in every Indian restaurant but today we will make it at home.
Saag paneer consists of paneer, a mild Indian cheese that is firm enough to cook without melting. It is made using a combination of green leafy vegetables and fried cubes of paneer. Green leafy vegetables like spinach, mustard, fenugreek, and radish are pureed. is done and then cooked with spicy onion tomato masala. Green vegetables are ground and spiced with spices. Spices like cumin powder, coriander, and asafoetida are used to make masala. Crispy fried pieces of paneer are added to this delicious gravy which gives it a nice crunch and flavor. Some people like it golden brown but I like it crispy. If you also like this kind of paneer, fry it on low gas and be careful not to burn it. If you like palak paneer, you will love this creamy saag paneer. would like
In North India, saag refers to a mixture of spinach, fenugreek, radish, and mustard greens, while palak is the Hindi name for palak also known as spinach. The main difference between the two is that Saag Paneer can be made with any combination of leafy greens, but Palak Paneer is a curry made with only spinach leaves.
The best thing about this Indian dish is that it is low in calories, rich in healthy fats and protein, and minerals.
PREP TIME: 15M
COOK TIME: 40M
COURSE: MAIN COURSE
CUISINE: INDIAN
INGREDIENTS
1. Mustard leaves - 250 grams
2. Radish leaves - 2- 3 leaves
3. Spinach - 250 grams
4. Fenugreek - 125 grams
5. Green coriander - 50-60 grams
6. Green chili - 2
7. Cumin - 1 tsp
8. Asafoetida - 1 pinch
9. Coriander powder - 1 tsp
10. Oil - 3 tablespoon
11. Ghee - 1 tablespoon
12. Paneer - 200 grams
13. Tomato - 3
14. Gram flour - 1 tablespoon
15. Salt as per taste
16. Ginger paste - 1 tsp
17. Red chili - ¼ tsp
INSTRUCTIONS
(1) Clean the mustard leaves, remove the big stalks, and separate the leaves by breaking them. Wash the leaves with clean water, remove excess water and prepare the leaves by cutting them thickly. Wash and dry the soft radish leaves and chop them finely.
(2)In the same way, clean the spinach, remove the thick stalks, break the soft leaves and wash them with clean water, remove the excess water and prepare them by cutting them thickly. Wash, dry, and chop the fenugreek leaves as well.
(3)Put mustard, spinach, radish, and fenugreek leaves in the cooker, add half or quarter cup of water, close the cooker and cook till 1 whistle. When the cooker whistles, turn off the gas and let the pressure in the cooker settle down.
(4)Wash tomatoes and green chilies thoroughly and put them in a mixer jar and make a paste out of them.
(5) Clean the coriander leaves too, wash them finely and prepare them.
(6) Cut the paneer into small pieces and prepare it.
(7)Put 1 tsp oil in a nonstick pan and keep the paneer pieces in it for roasting and roast from both sides until they turn golden brown. Take out the fried pieces on a plate.
(8)Add 2-3 tbsp more oil to the pan. When the oil is hot, put cumin seeds in it, after roasting the cumin, add asafoetida, ginger paste, coriander powder, and gram flour and fry a little.
(9)Add tomato, green chili paste, and red chili powder, and mix and fry the spices until the oil starts separating from the spices.
(10)Open the cooker, take out the vegetables and when the vegetables cool down, put them in a mixer jar and grind them coarsely.
(11)When the masala is roasted, add ground vegetables and salt to it and mix. When the vegetable starts boiling, add roasted paneer and green coriander to it and mix.
(12) Cover the vegetable and let it cook on low flame for 4-5 minutes. Saag paneer vegetable is ready.
(13) Take out the vegetable in a bowl. Garnish with green coriander and put 1-2 spoons of desi ghee on the saag paneer, it increases the taste of the vegetable and it also looks beautiful.
(14) Serve Saag Paneer with chapati, parantha, naan, or rice and eat.
FREQUENTLY ASKED QUESTIONS (FAQ)
Q. What is the difference between Palak Paneer and saag paneer?
• The main difference between the two is that Saag Paneer can be made with any combination of leafy greens, but Palak Paneer is a curry made with only spinach leaves.
Q. What is sag paneer made of?
• dish made from spinach, radish, mustard, and other leafy vegetables and paneer.
Q. How healthy is saag paneer?
• it is low in calories, rich in healthy fats and protein, and minerals.
Q. Is paneer junk food?
• No, That Is High In Nutritive Value.
Q. What do you eat with saag paneer?
• Serve Saag Paneer with chapati, parantha, naan, or rice and eat.
Q. What is saag called in English?
• Leafy greens
Q. Is saag masala hot?
• It has a bit of texture with spinach, radish, mustard, and other leafy vegetables and is not too hot.
Q. What's the healthiest way to cook spinach?
• Steaming.
Q. Does boiling spinach make it less healthy?
• Yes, spinach loses a large portion of its nutrients when it is boiling.
Q. Does spinach burn belly fat?
• Yes
I hope you like this recipe and let me know how you make it at home in the comments.
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