Saag Paneer

Ingredients

1 bunch Mustard leaves (if you like the taste, go for 2 bunches)
1 bunch spinach leaves
1 small bunch fresh fenugreek leaves
A few leaves of fresh mint leaves (adds freshness to the dish)
Handful of fresh coriander
1 tbsp ghee
1 onion, grated (or chopped v finely)
1 tsp ginger-garlic paste
1-2 green chillies (as per taste)
1 tbsp Makai ka atta (maize/corn flour)
1 cup Paneer, crumbled (you can cube it if you like)
1 tsp garam masala
pinch of turmeric (optional)
1/2 tsp coriander-cumin powder (optional)
Salt to taste



Serves 4
Cut the stems of the greens. Wash the greens well. The best way to wash them is to fill the kitchen basin with water and then put the greens in it. Clean it well and most often you would find a residue of mud on the surface of the basin.

Chop them coarsely and place them in a steamer. You can alternatively boil the greens if you wish.

Dont wait for the greens to wilt completely since the beautiful color is lost. Steaming for approx 2-3 minutes should do it.

Blend the greens into a puree along with the green chillies. You can do it coarse or smooth as per your taste.

In a skillet, saute the grated onions, turmeric,ginger-garlic paste and coriander-cumin powder (if using) in Ghee (or oil).

Add the crumbled paneer and cook for 5 minutes until paneer is soft.

Add the greens puree.

Stir the mixture until everything comes together and it comes to a boil. You can thicken the mixture if watery with Makai Ka atta (Maize flour/corn flour) for that authentic touch, followed while making Sarson Ka sag. Or else a little corn starch should do it too. If too thick, add little water to get your desired consistency. Add salt. You can also add lemon juice.

Serve hot with naan bread.

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