Start Reading Mode
Print

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 bunches Palak
150 gms Paneer
1 Onion
3 Tomato
1/4 tsp Turmeric powder
1 tbsp Oil
2 tsp Butter
1 tsp Cumin seeds
3cloves Garlic
2 tsp(grated) Ginger
2 tsp Coriander powder
2 tsp Chilli powder
2tsp Cashew powder
2 tsp Kasuri methi
To taste Salt

Saag Paneer Restaurant style

  • 35 mins
  • Serves 3
  • Easy

Ingredients

  • 3 bunches Palak
  • 150 gms Paneer
  • 1 Onion
  • 3 Tomato
  • 1/4 tsp Turmeric powder
  • 1 tbsp Oil
  • 2 tsp Butter
  • 1 tsp Cumin seeds
  • 3cloves Garlic
  • 2 tsp(grated) Ginger
  • 2 tsp Coriander powder
  • 2 tsp Chilli powder
  • 2tsp Cashew powder
  • 2 tsp Kasuri methi
  • To taste Salt
Share

When Kriti of Foodie Monday Bloghop suggested the theme of Saag for this week, I was searching for recipes which uses the palak. Though I would have loved to cook with sarson, it was not possible since I do not get mustard greens in Chennai. Apart from palak paneer, the other recipe which would fall under this theme is this Saag Paneer. Going through the recipe, I was sure this will be loved by everyone at home.

saag paneer

Saag Paneer

The greens that I have used here is the palak. This recipe uses both a smooth palak gravy as well as some cut palak for a very lovely texture. The paneer I have used here is homemade, you can choose to use a store bought one. Paneer that is used here can be fried, marinated or used as fresh according to our taste.

I cooked this Saag panner without any heavy cream or cream cheese as the original recipe, since I have diet restrictions and the taste was awesome. I think saag paneer tastes best when served hot with hot phulkas. This recipe is particularly for my daughter who cannot stand palak paneer. This aversion for the dish was because she ate a very bad palak paneer in her young age and is not able to accept the fact that palak paneer can be tasty even to date. Vibha try this out and you will love it.

Steps

1
Done

Cut the onions and garlic. Grate the ginger

2
Done

Heat the oil and butter in a kadai. When sufficiently hot add the garlic and saute for few seconds. Now add the onion, ginger turmeric powder and a pinch of salt and saute till the onion is well cooked.

3
Done

Now add the coriander powder, chilli powder and cashew powder and saute for 1 minute

4
Done

Add the cut tomatoes and salt and cook till tomatoes turns mushy

5
Done

Now add the finely chopped and washed palak, mix well and cook uncovered till the palak is well cooked.

6
Done

At this stage take out have the cooked gravy and keep aside. Let it cool a little. Now grind it smooth and add back to the prepared gravy. Check for salt and add if necessary. Let everything cook on very low flame for 1 minute

7
Done

Now add the cut paneer pieces, mix well and let it cook . Add crushed kasuri methi and let it cook for some more time. Serve hot with phulkas

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

13 Comments Hide Comments

Full of flavour, nutrition, taste and a rich saag, this saag paneer is a great share Veena. The cashew powder and kasuri methi would each add their flavour to the saag. I should try adding them the next time I make a palak paneer!

Reply

Add Your Comment

Veena

Dragon fruit persimmon chat
previous
Dragon Fruit Persimmon Chat
goi chay
next
Goi chay – A vietnamese vegetable salad
Dragon fruit persimmon chat
previous
Dragon Fruit Persimmon Chat
goi chay
next
Goi chay – A vietnamese vegetable salad

Related Recipes:

13 Comments Hide Comments

Full of flavour, nutrition, taste and a rich saag, this saag paneer is a great share Veena. The cashew powder and kasuri methi would each add their flavour to the saag. I should try adding them the next time I make a palak paneer!

Reply

Add Your Comment

Veena's Veg Nation © 2017 | All Rights Reserved | Hosted & Managed by Host My Blog | Privacy Policy

shares