This healthy, creamy, and delicious Punjabi dhaba style saag paneer is what you didn’t know you needed! A mix of hearty, leafy greens along with that crispy pan fried paneer is not only easy to make, but sure to make you want to lick the pan! This flavor journey starts with the creamy buttery soft leafy greens, with a hint of saffron right behind, followed by the tanginess of the tomatoes, and finished off with the crispy fried paneer. Green leafy vegetables are filled with tons of iron, calcium, and protein. This dish is a great way to eat those veggies, without feeling like you’re eating a salad!
Serving: 4
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Ingredients:
12 oz homemade paneer
3/4 lb of chopped spinach
1/4 lb of chopped kale
1/2 zucchini
2 tbsp fenugreek leaves
1 yellow onion chopped
1 pinch of kesar (saffron)
2 gloves garlic minced
1 tsp fresh ginger minced
2 tsp cumin powder
2 tsp Garam masala
1 tsp Tumeric
1 tsp red Chili powder
3 tbsp full fat yogurt
1 small tomato blended or tomato sauce
Salt to taste
Instructions:
Boil one large pan of water, once it comes to a rolling boil, add fenugreek leaves, pinch of saffron, kale, and chopped zucchini (all your greens)
After 3 minutes, strain mix and keep on side to cool** very important!
While vegetables are blanching, add oil to a small fry pan, and pan fry paneer to it becomes crispy. Once fried, keep on side.
Wipe pan which you boiled greens in, and add oil
Once oil is hot, add onion and ginger. Cook until onions are translucent. Then add garlic, and cook for 2-3 minutes until fragrant.
Add spices, and cook for one minute, careful not to brown. Add paneer, tomato sauce, and yogurt.
Once greens are cooled, purée in chopper or blender until paste like.
Add greens to paneer mix, and mix well. Cook on low heat for at least 30 minutes before serving.
Enjoy!
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