I learnt this recipe for aromatic, delectable Saag Paneer (Palak Paneer) from Heena Jhanglani. Her daughter had carried just the curry base (without the Paneer) for lunch one day and told me it was just another type of Sai Bhaji (or a dish made with greens). I took that basic recipe and added some Paneer to it to make this wonderful Palak Paneer with a Difference.
Heena Jhanglani is quite a treasure trove of recipes and continues to surprise me ever so often with the stuff she sends in her daughter’s lunch box. This Saag Paneer/Palak Paneer is just another example of that skill.
Traditional Palak Paneer uses just spinach to create the green base. This recipe uses spring onions with the greens as well as generous dose of green garlic chives. This lends the dish a unique flavour and texture that sets it apart from the traditional Palak Paneer.
I am quite in love with this flavour rich version of Palak Paneer and will make it every time I find spring onions and green garlic chives. 🙂 Thank you, Heena-ji, for this wonderful recipe. Keep them coming!
How to Make Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic Chives
I learnt this wonderful recipe for Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic from Heena Jhanglani and it is set to become a staple in my home.
- 1 Large Bunch Palak Approx 250 gms
- 1 Small Bunch Green Garlic, Hara Lahsun Approx 100 gms
- 2-3 Spring Onions Approx 100 gms
- 150 gms Paneer
- 2-3 Slit Green Chillies
- 1/2 tsp Haldi
- 1 tbsp Oil
- Salt to Taste
Chop Paneer into 1" cubes.
Chop the Palak to small pieces.
Separate the tender garlic from the chives.
Chop the garlic. Set aside.
Chop the green garlic chives. Set aside.
Separate the spring onion from the greens.
Slice the spring onion. Set aside.
Chop the spring onion greens. Set aside.
In a kadhai, heat the oil.
Add the sliced spring onions and garlic pieces.
Stir-fry till aromatic.
Add the slit green chillies, green garlic chives, and spring onion greens.
Stir-fry for about 1 minute.
Add turmeric and stir-fry for a few seconds.
Add the chopped palak and stir-fry till wilted.
Add salt. Mix well.
Turn off the heat and let the greens cool a bit.
Using a bit of water, grind to a smooth paste.
Transfer the paste back to the kadhai and stir-fry a bit.
Add enough water to form a thick gravy.
Add the chopped paneer and cook for a few minutes.
Serve hot with rotis.
Saag Paneer/Palak Paneer Recipe with Step-by-Step Instructions
- Getting Things Ready
- Cut the Paneer into 1″ cubes. You can lightly pan-fry them, if you so wish. I used Paneer “as is”.
- Separate the garlic from the greens.
- Separate the spring onions from the greens.
- Chop the spinach, green garlic chives, and spring onion greens into small pieces.
- Chop the garlic into small pieces. Set aside.
- Slice the spring onions. Set aside.
- Making the Aromatic Saag Paneer
- In a heavy-bottomed vessel or kadhai, over medium flame, heat the oil.
- Once the oil is hot, add the sliced spring onions and garlic pieces.
- Stir-fry till the onions just turn transparent and the garlic becomes aromatic.
- Next, add the green chillies, green garlic chives and spring onion greens.
- Stir-fry for a few seconds. The green garlic chives and spring onion greens do not need much stir-frying and wilt pretty quickly.
- Add the turmeric and mix well.
- Add the chopped spinach and stir-fry till the palak is cooked and softens.
- When the palak wilts a bit, add the salt.
- Mix well.
- Take the kadhai off the flame and let the cooked greens mix cool.
- Transfer the cooked mix to a grinder along with a little water.
- Grind the greens to a thick, smooth paste.
- Transfer the ground paste back to the kadhai and cook the mix a bit.
- Add about 1/2 cup of water to the cooked paste and mix well to form a thick gravy.
- Add paneer pieces to the gravy and let the Saag Paneer simmer a bit.
- Serve hot, aromatic Palak Paneer | Saag Paneer with rotis.