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During winters we get green vegetables in abundance.
We should use green vegetables in our meals as they are really beneficial for us.
Today we are making paneer along with these green vegetables.
So, we are making saag paneer and taste really scrumptious.
Let’s start with making Saag Paneer.
We have taken these green vegetables.
We will chop the green vegetables first for making the sabzi.
We have washed the leaves, removed stalk and place them sieve to drain out the water.
We have already washed all the vegetable and now we’ll chop them.
We have taken 250 grams saag leaves for making this recipe.
Make a cut in the center; join both the bundles like this, keeping them even from front and chop.
Now let’s chop them.
There is no need to chop the vegetables too finely as we have boil and then grind them.
In case you don’t wish to grind the vegetables, then chop them finely and boil.
After this follow the same procedure for making the sabzi.
You can slightly mash the sabzi.
The sabzi prepared with this method tastes really good.
We have chopped the leaves.
We have also taken 2 to 3 radish’s leaves.
Select the soft leaves and discard the rest.
Remove the stalk, wash the leaves thoroughly and keep in a sieve dry.
Chop these leaves keeping them quite thick.
We have also taken 250 grams spinach leaves.
Remove the stalk, wash the leaves thoroughly and place in sieve to dry
Now chop the leaves keeping them little thick.
We have also taken 125 grams fenugreek leaves
Remove the stalk, wash the leaves thoroughly and place in sieve to dry.
Chop these leaves as well.
We have chopped these leaves as well and now let’s boil the vegetables.
For this, take a pressure cooker and place sarso leaves, radish leaves, spinach leaves and fenugreek leaves and into it.
The quantity appears to be too much but once cooked they will reduce in quantity.
Add ½ to 0.75 cups of water in the pressure cooker and close with lid.
Cook the veggies until it simmers once.
We have taken 3 (200 grams) tomatoes and 2 green chilies and grind to make a paste.
We already have the paste ready.
We have also taken some green coriander, chop it finely as well.
Select the leaves, remove stalk and place in a sieve to dry.
When it simmers, turn off the flame and keep aside as it is until it releases all steam.
Take out the veggies later.
Open the lid of pressure cooker, vegetables are cooked well.
Take them out in a plate so that they cool down quickly.
Now we’ll grind them.
We have taken 200 grams paneer.
Cut the paneer into small square chunks, and roast the paneer slightly.
When pan is heated, add 1 tsp oil in the pan and place the chunks on pan for roasting.
It would be better to use a non stick pan as it gets very convenient to roast the chunks.
Flip the sides of chunks when they turn slightly brown in color from beneath and roast from the other as well.
Paneer chunks have turned brown from all sides take them out in a plate.
Now we’ll prepare masala for the sabzi.
For this, add 2 to 3 tbsp oil in the pan.
Allow the oil to heat sufficiently.
Oil is hot, add 1 tsp cumin seeds and keep the flame low so that spices don’t burn.
Also add 1 pinch asafoetida, 1 tsp ginger paste.
You can also grind the 1 inch ginger piece along with tomatoes.
Also add 1 tsp coriander powder and 1 tbsp gram flour
Add it to the masala and sauté well.
We are not adding turmeric powder to the masala as we want the sabzi to appear green in color.
You can add turmeric as well as per your taste.
Now we’ll add tomato-green chilly paste.
Also add ¼ tsp red chilly powder.
You can increase the amount of red chilly to ½ tsp if you prefer eating spicy food
Saute the masala well until oil starts separating from the masala.
Meanwhile, let’s ground the vegetables.
The veggies have cooled down, let’s grind them.
If you’ll grind the warm veggies, then the lid of the jar opens up and veggies can spill out.
So, it’s necessary to cool down the veggies before grinding.
Ground the veggies coarsely.
We have ground the veggies little coarsely and masala is also ready as oil has started separating from it.
Now we’ll add these ground veggies in the masala and mix well.
You can keep the consistency of sabzi thick or thin as desired.
We have added ½ cup water in the sabzi.
We have taken more than 1 tsp salt, add it to the veggies and mix well.
You can add salt as per taste.
When the sabzi starts simmering, add paneer chunks in the sabzi and mix well.
Also add some green coriander, cover and cook sabzi on low flame for 5 minutes.
We have used sarso leaves, spinach leaves, fenugreek leaves and radish leaves for this sabzi.
But you can also add Bathua, Cholai or good amount of green coriander leaves as per the availability and your taste.
5 minutes are over and sabzi is now ready and emits some good aroma.
Take out the sabzi in a bowl.
Pour 1 to 2 tsp desi ghee over the sabzi as it not only enhances the appearance but also makes it delicious.
Garnish with some green coriander.
Scrumptious saag paneer sabzi is ready.
Serve this tempting saag paneer sabzi with chapatti, parantha, naan or rice.
This much quantity of sabzi is sufficient for 4 family members.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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