Saag Paneer with Palak, Hara Lasun & Hara Pyaaz: Recipe by Heena Jhanglani

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.

Saag Paneer with Palak, Hara Lehsun, and Hara Pyaaz
Saag Paneer with Palak, Hara Lehsun, and Hara Pyaaz

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!

Saag Paneer with Green Garlic Chives and Spring Onions
Saag Paneer with Green Garlic Chives and Spring Onions

How to Make Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic Chives

Saag Paneer/Palak Paneer with Spinach, Spring Onions, and Green Garlic
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
 

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.

Course: Accompaniments, Main Course
Cuisine: Indian, Sindhi
Servings: 4 People
Author: Aruna
Ingredients
  • 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
Instructions
The Prep
  1. Chop Paneer into 1" cubes.

  2. Chop the Palak to small pieces.

  3. Separate the tender garlic from the chives.

  4. Chop the garlic. Set aside.

  5. Chop the green garlic chives. Set aside.

  6. Separate the spring onion from the greens.

  7. Slice the spring onion. Set aside.

  8. Chop the spring onion greens. Set aside.

Making the Saag Paneer | Palak Paneer
  1. In a kadhai, heat the oil.

  2. Add the sliced spring onions and garlic pieces.

  3. Stir-fry till aromatic.

  4. Add the slit green chillies, green garlic chives, and spring onion greens.

  5. Stir-fry for about 1 minute.

  6. Add turmeric and stir-fry for a few seconds.

  7. Add the chopped palak and stir-fry till wilted.

  8. Add salt. Mix well.

  9. Turn off the heat and let the greens cool a bit.

  10. Using a bit of water, grind to a smooth paste.

  11. Transfer the paste back to the kadhai and stir-fry a bit.

  12. Add enough water to form a thick gravy.

  13. Add the chopped paneer and cook for a few minutes.

  14. Serve hot with rotis.

 

Saag Paneer | Palak Paneer
Saag Paneer | Palak Paneer

Saag Paneer/Palak Paneer Recipe with Step-by-Step Instructions

  1. Getting Things Ready
    1. Cut the Paneer into 1″ cubes. You can lightly pan-fry them, if you so wish. I used Paneer “as is”.
    2. Separate the garlic from the greens.
    3. Separate the spring onions from the greens.
    4. Chop the spinach, green garlic chives, and spring onion greens into small pieces.
    5. Chop the garlic into small pieces. Set aside.
    6. Slice the spring onions. Set aside.
  2. Making the Aromatic Saag Paneer 
    1. In a heavy-bottomed vessel or kadhai, over medium flame, heat the oil.
    2. Once the oil is hot, add the sliced spring onions and garlic pieces.
    3. Stir-fry till the onions just turn transparent and the garlic becomes aromatic.
    4. Next, add the green chillies, green garlic chives and spring onion greens.
    5. Stir-fry for a few seconds. The green garlic chives and spring onion greens do not need much stir-frying and wilt pretty quickly.
    6. Add the turmeric and mix well.
    7. Add the chopped spinach and stir-fry till the palak is cooked and softens.
    8. When the palak wilts a bit, add the salt.
    9. Mix well.
    10. Take the kadhai off the flame and let the cooked greens mix cool.
    11. Transfer the cooked mix to a grinder along with a little water.
    12. Grind the greens to a thick, smooth paste.
    13. Transfer the ground paste back to the kadhai and cook the mix a bit.
    14. Add about 1/2 cup of water to the cooked paste and mix well to form a thick gravy.
    15. Add paneer pieces to the gravy and let the Saag Paneer simmer a bit.
  3. Serve hot, aromatic Palak Paneer | Saag Paneer with rotis.
Palak Paneer with Green Garlic Chives and Spring Onions
Palak Paneer with Green Garlic Chives and Spring Onions

Creamy Palak Paneer | Cottage Cheese in a Creamy Spinach Gravy

Creamy Palak Paneer - Indian Restaurant Style
Creamy Palak Paneer

I have already posted one version of Palak Paneer on the blog. As I mentioned earlier, I am not too fond of this dish. As a result, I kept looking for different ways to make Palak Paneer and after some trial and error have settled on this creamy version that uses cashews and boiled onions as a base.

How to Make Creamy Palak Paneer

Serves: 4 to 6

Time: 60 Minutes

Ingredients

  1. Paneer or Cottage Cheese – 250 gms
  2. Fresh Palak or Spinach – 2 Large Bunches
  3. Tomato – 2 Large
  4. Onion – 1 Large
  5. Whole Cashews – 10
  6. Ginger-Garlic Paste – 1 tsp
  7. Green Chillies – 3 or 4
  8. Garam Masala Powder – 3/4 tsp
  9. Red Chilli Powder – 1/2 tsp (optional)
  10. Turmeric – 1/4 tsp
  11. Ghee or Oil – 2 tbsp
  12. Salt to Taste

Method to Make Creamy Palak Paneer

  1. The Preparations:
    1. Soak the cashews in warm water for at least 15 minutes.
    2. Chop the tomato to fine pieces.
  2. To Make the Onion Paste:
    1. Peel and chop the onion into quarters.
    2. Boil the onion pieces in 1 cup water till transparent.
    3. Drain the water.
    4. Grind the soaked cashews and onion to a smooth paste.
    5. Set aside.
  3. To Prepare the Spinach Puree:
    1. Wash and clean the spinach leaves and set aside. Discard the stems.
    2. Boil about 5 cups of water with 1 tsp salt.
    3. When the water starts boiling, turn off the heat.
    4. Immediately add the spinach leaves and green chillies to the boiling water.
    5. Cover and set aside for 5 to 7 minutes.
    6. Drain the water and immediately add cold water.
    7. Set aside for 2-3 minutes.
    8. Drain the water completely.
    9. Grind the spinach and green chillies to a fine paste.
    10. Set aside.
  4. To Prepare the Paneer:
    1. Cut the paneer into 1″ cubes.
    2. In a pan, heat 1 tbsp ghee/oil.
    3. Add the paneer pieces and sauté till they start to turn light brown.
    4. Take the paneer pieces out of the pan and set aside.
  5. To Make the Palak Paneer:
    1. To the pan in which the paneer was fried, add the remaining ghee/oil.
    2. Add the chopped tomato and sauté for 5 minutes or till the tomato pieces are soft.
    3. Add the onion and cashew paste.
    4. Stir-fry for 5 to 7 minutes or till the oil leaves the sides.
    5. Add the ginger-garlic paste and sauté for a couple of minutes.
    6. Add the red chilli powder, turmeric powder, and garam malasa powder.
    7. Saute for 2-3 minutes.
    8. Add the paneer pieces and sauté for 5 minutes.
    9. Add the spinach purée and about 1/3 cup water.
    10. Mix well with a gentle hand and let the mix simmer for 5 minutes.
    11. Cook till the spinach purée forms a thick gravy.
    12. Serve hot with rotis.
Restaurant Style Creamy Palak Paneer
Restaurant Style Creamy Palak Paneer

Palak Paneer or Cottage Cheese in Spinach Gravy

Palak Paneer or Cottage Cheese in Spinach Gravy
Palak Paneer or Cottage Cheese in Spinach Gravy

I am back from my vacation straight into crazy working days. So I am cycling through my treasure trove of unposted pics to see what recipes I can post on this blog. 🙂

Palak Paneer is an all-time favourite and quite a crowd pleaser. I am not too fond of it, though Bhavna (my SIL) and my father are. All I do is fish paneer pieces out of the curry.

Bhavna, is very particular about how Palak Paneer is made, and this leads to some friction between her and A&R, our newly recruited cooks. This recipe that I am posting is Bhavna’s and the pic is from the time A&R made Palak Paneer to Bhavna’s exacting specifications. 🙂

Ingredients

  1. Paneer or Cottage Cheese – 200 gms
  2. Fresh Palak or Spinach – 2 Large Bunches
  3. Tomato – 1 Large
  4. Onion – 1 Large
  5. Ginger-Garlic Paste – 1/2 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Garam Masala Powder – 1/4 tsp
  8. Turmeric – 1/4 tsp
  9. Oil – 1 tbsp
  10. Salt to Taste

Method

  1. Chop the paneer into 1″ cubes.
  2. Wash and pressure cook the palak leaves with about 1/2 cup water for 2-3 whistles.
  3. Remove the cooked palak from the cooker.
  4. Drain and save the water.
  5. Let the palak leaves cool and then purée into a smooth paste, adding a little water, if required.
  6. Chop the tomato and onion separately into 1/4″ pieces.
  7. In a wok, kadai, heat the oil.
  8. Add the chopped onion and sauté till transparent.
  9. Add the ginger-garlic paste and sauté for a couple of minutes.
  10. Add the red chilli powder, turmeric powder, and garam malasa powder.
  11. Saute for a couple of minutes.
  12. Add the chopped tomato and sauté for 5 minutes or till the tomato pieces are soft.
  13. Add the paneer pieces and sauté for 5 minutes.
  14. Add the spinach purée and half the saved water from step 3.
  15. Mix well with a gentle hand and let simmer.
  16. Add more water, if required.
  17. Cook till the spinach purée forms a thick gravy.
  18. Serve hot with rotis.