Sarson ka Saag Paneer
Sarson da saag (Sarson ka saag, in Hindi, Urdu) is a popular vegetable dish in Punjab region of India and Pakistan made from mustard leaves (sarson) and spices. However, it is also popular in other neighboring states of Haryana and Rajasthan. It cannot be said confidently that it originated in the Punjab region.
It is regarded as the traditional way of making saag, and is traditionally served with makki di roti, which literally means (unraised) corn bread. It can be topped with either butter (unprocessed white or processed yellow butter) or more traditionally with ghee(clarified butter). Some spinach (called palak in Punjabi) can be added for added colour and thickening the dish, even if this could alter the taste. -Source: Wikipedia
Ingredients
- 1 bunch Sasron ka saag
- 1 bunch Spinach leaves / பசலைக்கீரை
- 100 gm Paneer
- 100 gm Onion / வெங்காயம்
- 100 gm Tomato / தக்காளி
- 2 – 3 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 5 – 7 pod Garlic / பூண்டு
- 1 inch Ginger / இஞ்சி
- 1 tsp Garam Masala powder
- 25 gm Butter / வெண்ணெய்
- 2 tbsp Oil / எண்ணெய்
- 1½ tsp Salt / உப்பு - adjust to your taste
Instructions
- Wash both spinach and Sarson ka saag well
- Cut onion, tomatoes into medium size pieces
- Cut paneer into ¾inch pieces
- Sauté all the above ingredients in oil except butler, garam masala, paneer and salt
- Allow it to cool
- Grind into a fine paste in a mixer
- Heat butter in a pan
- Add the above ground paste
- Add salt and garam masala and mix well
- Cook for 5 min in summer flame
- Add cut paneer
- Serve hot with pulkha, paratha.
Notes
Note
* Makkai ki Roti and Sarson ka Saag are made for each other.
* Makkai ki Roti and Sarson ka Saag are made for each other.
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