Sarson ka Saag | Palak Paneer Recipe | Punjabi Veg Recipes | FoodFood

This winter special recipe of Sarson Da Saag Makki Di Roti in punjabi style is so tasty and healthy yet so easy to cook. High in protein, fiber, iron and improves metabolic activities, this सरसों का साग मक्के दी रोटी is packed with nutrition and taste.Try it, you will love the taste.

Sarso Ka Saag

Ingredients

1 kg fresh mustard leaves (sarson ke patte)
200 gms fresh spinach leaves (palak)
100 gms bathua
Salt to taste
2 medium onions
2 inch ginger
8-10 garlic cloves
3-4 green chillies
4 tbsps ghee
2 tbsps cornmeal (makai ka atta)

Method

1. Roughly chop mustard leaves, spinach leaves and bathua together.
2. Heat ¼ cup water in a non-stick pan, add the chopped leaves and a little salt and let them cook.
3. Finely chop onions, ginger, garlic and green chillies.
4. Heat 3 tbsps ghee in another non-stick pan. Add ¼ cup water to the leaves cooking in the other pan and blend with a hand blender.
5. Add onions, garlic and ginger to the ghee in the 2nd pan and saute till light brown and fragrant. Add green chillies and the greens. Mix well and cook.
6. Add cornmeal and mix and cook till the mixture blends well and thickens.
7. Add the remaining ghee and mix.
8. Transfer into a serving bowl, place a dollop of white butter on top and serve hot with makki di roti.

PALAK PANEER

Ingredients

2 medium bunch of spinach (palak)
300 grams cottage cheese (paneer)
1 large onion
1 green chilli
2 tbsps oil
1 tsp cumin seeds
1 tbsp chopped garlic
Salt to taste
¼ tsp garam masala powder
2 tbsps fresh cream + for garnish
A large pinch of dried fenugreek leaves (kasuri methi) powder
Parantha to serve

Method

1. Finely chop onion and cut paneer into 1 inch cubes.
2. Boil sufficient water in a deep pan. Add spinach leaves and blanch for 1 minute. Drain into an iced cold water.
3. Drain the spinach leaves and squeeze out the excess water and put into a mixer jar. Add green chilli and ½ cup water and grind to a fine paste.
4. Heat oil in a non-stick pan, add cumin seeds and let them change colour.
5. Add the chopped onion and sauté till translucent. Add garlic, mix and cook for a minute.
6. Add the ground paste, mix and cook for 1-2 minutes. Add salt, garam masala powder, paneer cubes and fresh cream and gently mix. Cook for 1 minute.
7. Add dried fenugreek leaves powder, mix and cook for 1 minute. Take the pan off the heat.
8. Garnish with fresh cream and serve hot with parantha.

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