Palak Paneer with Mustard Greens (Sarson Palak Paneer)
85% authentic · Punjabi Indian
A regional variation from Punjab, this Palak Paneer incorporates mustard greens (sarson ka saag) along with spinach, adding a slightly pungent and earthy depth to the dish. It's often tempered with ginger, garlic, and green chilies.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Spinach500g
- Mustard greens (Sarson)500g
- Paneer250g
- Onion1 medium
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic5-6 cloves
- Green chilies2-3
- Ghee or Oil2 tbsp
- Cumin seeds1 tsp
- Asafoetida (Hing)a pinch
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Saltto taste
Steps
- 1
Wash spinach and mustard greens thoroughly. Blanch them in boiling water for 3-4 minutes, then shock in ice water. Drain and puree into a coarse paste.
- 2
Cut paneer into cubes.
- 3
Finely chop onion, tomatoes, ginger, garlic, and green chilies.
- 4
Heat ghee or oil in a pan. Add cumin seeds and asafoetida. Let cumin splutter.
- 5
Add chopped onions and sauté until light golden.
- 6
Add ginger-garlic paste and green chilies, sauté for a minute.
- 7
Add chopped tomatoes and cook until softened.
- 8
Add turmeric powder, coriander powder, and salt. Cook for a minute.
- 9
Add the coarse spinach and mustard greens puree. Mix well and cook for 8-10 minutes, allowing the flavors to meld.
- 10
Add paneer cubes and garam masala. Gently stir and simmer for 5 minutes.
- 11
Adjust salt and serve hot.
