Saag Paneer is a popular Punjabi recipe that is usually prepared during winter as the saag or mustard greens are widely available during that time. I combined mustard greens, regular spinach, and cabbage and cooked this gravy. Last week when I found these greens in the local farmers market, I was elated and got a bunch right away. I got this saag paneer recipe from my friend P who in turn got it from her nanny. I tasted saag paneer for the first time at her place and it was so yum. When she gave me the recipe I was surprised to notice that this recipe doesn’t use any dry masalas. The mustard greens are slightly pungent but when it is combined with cabbage and spinach it gets balanced and the taste is unique. I followed my friend’s recipe and didn’t use any dry masalas. It’s a simple recipe. Pressure cook the greens and veggies, puree them and simmer them. Add paneer and that’s it. You are done. You can also check my sarson ka saag recipe which is very similar but without paneer.
Here is what I did,
Ingredients for saag paneer
Mustard Greens – 1 bunch
Spinach – 2 cups Chopped cabbage – 2 cups Water -5 cups Finely Chopped onion – ½ cup Salt – 2 tsps Garlic cloves -2 Ginger – 1-inch piece Green Chilies– 2 Oil – 2 tsps Cornmeal (yellow or white) – 2 tbsps Cumin Seeds – 1 tsp Hing – ½ tsp
How to make saag paneeer
Finely chop the cabbage, spinach, and mustard greens.
Add finely chopped green chilies, garlic, and ginger to the finely chopped greens and cabbage. Add enough water and pressure cook them for a minimum of 6 to 8 whistles. (I know it’s a lot, but it is required for this saag and that’s why we need more water) Once the pressure is down, drain the water (this is a flavorful broth, you can use it for any soup). And let it cool down. Blend this mixture into a coarse puree. Heat the kadai and add oil. Once the oil is hot you can add the cumin seeds. As they start to splutter add the finely chopped onion.
Once they turn translucent, add the puree and mix well. Add salt and cornmeal. Let it simmer for about 7-10 minutes.
Finally, add paneer. Mix well and let it simmer for couple more minutes.
That’s it. Saag paneer is ready. This goes well with Makki ki roti. Notes:
I used white cornmeal (I used it for dusting pizza too) for both roti and this saag. You can use yellow meal too. Along with cabbage, you can also add broccoli or cauliflower florets. The addition of these veggies is to balance the pungent nature of the mustard greens.
PS – If you try this pressure cooker saag paneer, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
📖 Recipe
