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Restaurant style Saag Paneer असल साग पनीर की आसान रेसिपी Spinach gravy

Restaurant style Saag Paneer असल साग पनीर की आसान रेसिपी Spinach gravy

Name: Restaurant style Saag Paneer असल साग पनीर की आसान रेसिपी Spinach gravy
Prep time: PT10-15M
Cook time: PT25-30M
Total time: PT35-45M
Yield: 4-5
Cuisine: Indian
Ingredients: Curd; Dry Red Chillies; Fenugreek leaves; mustard greens; Mustard oil; onions; Paneer; Spinach; tomatoes; wild spinach/ batua

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If you thought Saag Paneer and Palak Paneer are the same, check again! Both are super exciting recipes to make with Palak or winter Saag of your choice :)

Prep Time: 10-15 minutes Cook Time: 25-30 minutes

Total Time 35-45 minutes

Servings: 4-5

Cuisine: Indian

Restaurant style Saag Paneer असल साग पनीर की आसान रेसिपी Spinach gravy Recipe - Ranveer Brar

Ingredients

For Saag

2 medium bunch Spinach, roughly chopped, पालक

⅓ cup Wild spinach, बथुआ

½ cup fresh Fenugreek leaves, मेथी

1 medium bunch Mustard greens, सरसों का साग

Salt to taste, नमक स्वादअनुसार

2 tbsp Ghee, घी

9-10 no. Garlic cloves, लहसुन

2 no. Green chillies (less spicy & slit into half) हरी मिर्च

1 medium Onions (cut into half) प्याज

½ inch Ginger (peeled & roughly chopped) अदरक

1 cup Water, पानी

1 tbsp Jaggery, गुड़

Remaining mustard oil, बचा हुआ सरसों का तेल

For Marinating Paneer

800 gms Paneer, medium cubed, पनीर

2 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

⅓ cup Curd, beaten, दही

1 tbsp Mustard oil, सरसों का तेल

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

For Frying Paneer

2 tbsp Mustard oil, सरसों का तेल

Marinated Paneer, मैरीनेटेड पनीर

For Saag Paneer

2-3 tbsp Mustard oil, सरसों का तेल

A pinch of asafoetida, हींग

1 tsp Cumin seeds, जीरा

¼ tsp Fenugreek seeds, मेथी दाना

3-4 no. dry kashmiri Red chillies, सूखी कश्मीरी लाल मिर्च

Prepared Saag, तैयार किया हुआ साग

Fried Paneer, तला हुआ पनीर

2 medium Tomato, cut into diced, टमाटर

For Garnish

Coriander sprig, धनिया पत्ता

Ginger, julienned, अदरक

Process

For Saag

In a pressure cooker, add spinach, wild spinach, fresh fenugreek leaves, mustard greens, salt to taste, ghee, garlic, green chillies, onions, ginger, add jaggery,and saute it for a minute.
Add water and mix well.
Cover it with a lid and cook it for 2-3 whistles until cooked well.
Keep it aside to depressurize the cooker.
Blend it with the hand blender until smooth, add remaining mustard oil and give it a good mix.
Keep it aside for further use.

For Marinating Paneer

In a bowl, add paneer, ginger garlic paste, curd, mustard oil, salt to taste, degi red chili powder and mix it well.
Keep it aside to marinate for a while.

For Frying Paneer

In a pan, add mustard oil, once it’s smoky hot, add marinated paneer and fry them until golden in color on both sides.
Transfer it to an absorbent paper and keep it aside for further use.

For Saag Paneer

In a kadai, add mustard oil, once it’s smoky hot, add a pinch of asafoetida, cumin seeds, fenugreek seeds, dry kashmiri red chillies and let it splutter well.
Add prepared saag and cook it for 4-5 minutes on medium flames.
Add fried paneer, tomato and simmer it for a while until it thickens.
Transfer it to a serving dish, garnish it with coriander sprig and ginger julienned.
Serve hot with roti or paratha.