Palak Paneer with Mustard Greens
80% authentic · Indian
A regional variation of Saag Paneer, incorporating mustard greens (sarson) along with spinach for a deeper, slightly pungent flavor profile characteristic of Punjabi cuisine. This adds a unique earthy dimension to the classic dish.
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Ingredients
- Spinach700 g
- Mustard greens (Sarson)300 g
- Paneer250 g
- Onion1 large
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic4 cloves
- Green chilies1-2
- Ghee or Oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
Steps
- 1
Wash spinach and mustard greens thoroughly. Blanch them in boiling water for 3-4 minutes. Drain and shock in ice-cold water. Puree the greens until smooth.
- 2
Cut paneer into cubes.
- 3
Finely chop onion, tomatoes, ginger, garlic, and green chilies.
- 4
Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- 5
Add chopped onions and sauté until golden brown.
- 6
Add ginger, garlic, and green chilies. Sauté for a minute.
- 7
Add chopped tomatoes and cook until softened.
- 8
Stir in turmeric powder, coriander powder, and salt. Cook for a minute.
- 9
Pour in the green puree. Mix well and cook for 7-10 minutes, allowing flavors to meld.
- 10
Add paneer cubes to the gravy. Simmer for 3-5 minutes until heated through.
- 11
Sprinkle garam masala. Garnish with fresh cilantro.
- 12
Serve hot with roti or naan.
