Saag Paneer Recipe

INGREDIENTS 200 gms Cottage cheese, diced 250 gms Mustard leaves puree 50 gms Spinach (Palak) Puree 2 Tbsp Bathua puree 100 ml Desi Ghee ½ Tsp Cumin whole 2 Nos. Red chilli whole 1 Tbsp Garlic, chopped 1 Tbsp Ginger, chopped 100 gms Onions, chopped 3 Nos. Green chillies, chopped To taste Salt Water as required 4 Tbsp White Butter 1 Tbsp Maize flour-optional Garnish- 1 Whole red chilli-dry 1 Coriander sprig 5 gms Ginger juliennes

Boil all three leaves;(Mustard,Spinach and bathua leaves) in salted boiling water and refresh under chilled water. Make puree of it and keep aside. Heat desi ghee in a pan and add cumin and red chilli whole. When it crackles add chopped garlic, ginger and sauté for 2 minutes. Add chopped onions and cook till onions are light brown in colour. Add chopped green chillies, pureed mustard leaves, bathua leaves and spinach and salt. Cook stirring continuously for 20 minutes. You may add 1 table spoon of maize flour at this stage and cook. Put diced cottage cheese in the gravy and cook for 2-3 minutes. Finish with white butter, roasted cumin powder and remove in a bowl. Serve hot garnished with whole red chilli-dry, coriander sprig , green chilli juliennes and ginger juliennes.


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