Sarson Ka Saag with Paneer
The best Sarson ka saag I ever ate!!! Sarson ka saag is served with Makki ki Roti. For Vegan option, use tofu instead of paneer and simply use oil for butter.
- Mustard greens 1 Bunch (100 gm), washed and roughly chopped
- Water 1/2 Cup (8 tbs)
- Baby spinach 1 Bunch (100 gm)
- Ginger 2 Tablespoon
- Garlic 1 Tablespoon
- Green chillies 1 Tablespoon
- Salt 1 Teaspoon (to taste)
- Ghee 1 Tablespoon
- Oil 1 Tablespoon (For frying)
- Paneer 8 Ounce , cubed
FOR THE GRAVY
- Cumin seeds 1 Teaspoon
- Hing 1 Pinch
- Turmeric powder 1/4 Teaspoon
- Onion 1 Large
- Salt 1 Teaspoon
- Coriandercumin powder 1 Tablespoon
- Garam masala 1 Teaspoon
- Corn flour 1 Tablespoon
- 1. In a pressure cooker, add mustard green, spinach, water, ginger, garlic, green chillies and salt. Mix well and let the spinach leaves wilt for a few minutes. Cover the pressure cooker with a lid and let the green cook for about 5 - 6 whistles. Once done, set the cooker aside to lower the pressure inside the cooker naturally.
- 2. In a saute pan on medium low, heat oil and ghee and pan fry the paneer cubes gently until light golden brown and crisp. Once done transfer it onto a plate and set aside.
- 3. In the same heated pan, add cumin seeds, hing, turmeric powder, onion and salt. Mix well and stir fry the onions for a few minutes until the turn golden brown.
- 4. Once the onions turn light golden brown, add coriander cumin powder and garam masala. Stir fry for a few seconds.
- 5. Once the pressure inside the cooker has reduced, open it and using a hand blender, blend the mixture until the puree is thick and smooth.
- 6. Pour this puree into the onion masala mixture and add the corn flour. Mix until well combined and let the mixture cook for 4 minutes.
- 7. Switch off heat and get ready to serve.
- 8. Serve this sarson ka saag with makai ki roti or paratha.