Saag Paneer
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Saag Paneer is a timeless and nutritious Punjabi masterpiece that celebrates the harmony of leafy greens and fresh cottage cheese. This recipe features a vibrant puree of mustard greens (Sarson) and spinach (Palak), slow-cooked with a robust tempering of garlic, ginger, and green chilies. Succulent cubes of paneer are folded into this smooth, velvety green base, absorbing the earthy and slightly bitter notes of the mustard leaves. Unlike standard Palak Paneer, Saag Paneer has a more complex and rustic flavor profile due to the inclusion of multiple winter greens. It is a soul-warming dish that represents the traditional harvest cooking of rural Punjab. Best served hot with makki di roti or plain parathas, finished with a dollop of white butter.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a mix of mustard greens and spinach is mandatory for achieving the authentic professional-grade flavor of 'Saag'.
- Finely chopped garlic fried until golden is the secret to providing the characteristic rustic aroma associated with Punjabi saag.
- Shocking the greens in ice water is the professional trick to prevent the saag from turning a dull olive brown.
- Add a spoonful of maize flour (makki ka atta) to the simmering greens if you want a thicker, more cohesive traditional consistency.
Nutritional Information(Per 1 portion (250g))
310 kcal
16g
22g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.