Saag Paneer
A popular Punjabi side for Makki ki Roti prepared with Mustard Greens, Cabbage and regular spinach and paneer but without any dry masalas.
Servings: 4
Calories: 55kcal
Ingredients
- 1 bunch Mustard Greens
- 2 cups Spinach
- 2 cups Cabbage Chopped
- 5 cups Water
- ½ cup Onion chopped
- 3 tsp Salt
- 2 Garlic cloves
- 1 inch Ginger
- 2 Green chilies
- 2 Oil
- 2 tbsp Cornmeal yellow or white
- 1 tsp Cumin seeds
- ½ tsp Asafoetida
Instructions
- Finely chop the cabbage, spinach, and mustard greens.
- Add finely chopped green chilies, garlic, and ginger to the finely chopped greens and cabbage.
- Add enough water and pressure cook them for a minimum of 6 to 8 whistles. (I know it’s a lot, but it is required for this saag and that’s why we need more water)
- Once the pressure is down, drain the water (this is a flavorful broth, you can use it for any soup)
- And let it cool down. Blend this mixture into a coarse puree.
- Heat the kadai and add oil. Once the oil is hot you can add the cumin seeds.
- As they start to splutter add the finely chopped onion.
- Once they turn translucent, add the puree and mix well.
- Add salt and cornmeal. Let it simmer for about 7-10 minutes.
- Finally add paneer. Mix well and let it simmer for couple more minutes.
- That’s it. Saag paneer is ready. This goes well with Makki ki roti.
Notes
- I used white cornmeal (I used it for dusting pizza) for both roti and this saag. You can use yellow meal too.
- Along with cabbage, you can also add broccoli or cauliflower florets. The addition of these veggies is to balance the pungent nature of the mustard greens.
- Adjust the salt and green chilies as per your preference.
Nutrition
Calories: 55kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1854mg | Potassium: 206mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1456IU | Vitamin C: 22mg | Calcium: 53mg | Iron: 1mg