Saag Paneer is an Indian food winter delicacy because during winters greens like fresh fenugreek leaves(Methi), Amaranth leaves, Spinach (Palak), tender chickpeas leaves(Choliya) etc are grown in abundance. Saah paneer also teaches us to go back to the roots and eat local and seasonal. Another well-known dish of winter is Sarso ka saag (mustard leaves) served with Makki ki Rotti but this saag needs a special mention as lots of green leaves are added. Experiment with the green leaves. Let’s see how to make Saag Paneer recipe.
- Check this video to on How to make Paneer at home.
- How to make Paneer Soft after frying – This recipe needs sauteing of paneer cubes which make it chewy. To make it soft. add a pinch of salt in warm water and soak the sauteed paneer till you use it in the gravy. It will remain soft.
- How to make Cashew paste – Soak 10 -12 Cashew in 3 tablespoons of warm water for 30 minutes, give 5-6 pulse in the same soaked water. Approx 3 tablespoon cashew paste would be ready. Use it to make a smoothie or put in the curry.
- How to clean green leaves – Here is the simple method to clean Indian Greens, Chop the roots(Maximum mud is accumulated here). Put it into a large bowl and soak them in water. Shake it few times with your hand and just pick it up. The dirt will settle at the bottom. Repeat it
Click to check other Saag(green) leaves Recipes –
About the Author: This Recipe has been shared by home chef Geeta Biswas who is a simple yet experienced homemaker. She feels that just like kids grow up with their toys, in the same way, she has grown up with her recipes. Ingredients are her tools and she loves making innovative recipes which have built up her identity.
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