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
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!
- Do try these recipes from the Jhanglani family collection: Aani Basar, Paneer Tikki/Paneer Cutlet, Sai Bhaji, Singhare Ke Atte ka Halwa, Chole Biryani, and Beetroot Tikki.
- Do also try this recipe for Creamy Palak Paneer that uses cashew paste for a silky smooth texture and rich taste.
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
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
- 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
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.
Palak Paneer with Green Garlic Chives and Spring Onions
Beautiful ! Love this garlic flavored palak paneer !!
Such green deliciousness!
love the way you retained green color in the gravy..looks too good
Thank you 🙂
I like the addition of hara lasun and spring onions to the palak. what a flaorful and colorful way to make palak paneer Aruna! Great share!
Palak paneer is our all time fav dish at my home, but mine recipe is different from yours, I am in love with the recipe. Interesting and delicious! Bookmarked.
All time favourite of mine, i just need some rotis to finish this green beauty. Such a delightful side dish. SImply irresistible.
Absolutely!
Oh this looks so yummy! Love the addition of green garlic and spring onions, must have tasted great!
Yes, indeed, Freda. 🙂
Lovely colour and the curry looks yummy. This is the most popular paneer recipe too.
Yes, Shibha-ji. Who can resist a well-made Palak Paneer?
Love the twist you have given to the old palak paneer, adding green garlic and spring onions must have given a lovely flavour, will try this recipe soon.
Do, Soma. I am sure you will love it. 🙂
Spinach garlic chives spring onions sounds superbly delicious. An unique way to make green curry. Loved it.
Yes, Sujata. It has a very unique flavour and one that I have started to love.
My all time favourite vegetarian side and a must on festive menus at our place. I love how lush green your spinach is after cooking and how creamy the texture.
Thank you!
I can imagine the riot of flavours in the otherwise kind if bland palak…Loved everything you added to bring out these flavours…amazing share!!
Deliciousness in a bowl! Love palak paneer and with green onion and garlic sounds delicious!
Love palak paneer, its one of the family favourite. Yours looks so delish, love that colour.
What a beautiful green colour with white paneer pieces adding a nice contrast! I’m sure that addition of spring onion and garlic chives would have imparted a unique taste to the curry
Wonderful.. Palak Paneer with green onion Garlic sounds so delicious. So creamy texture ..
I have only used palak or sometimes rocket leaves to make the palak paneer but adding green onion and garlic is such a flavorful idea. Very nice guest post by Heena.
Heena-ji is a teasure trove of lovely recipes.
I always fall in love with the green color of the dish and yours sounds a diff taste too. Surely try soon 🙂
I am sure you will love it, Sasmita!
I haven’t heard green garlic..is it normally available in Indian stores?.. will try this way when I make palak paneer next time.. looks delicious
I live in India and get it aplenty here, Lathiya. 🙂 I am sure you will find it in Sindhi/Punjabi stores.
Adding green garlic is new to me.. Sounds interesting and inviting !
Thank you 🙂
This green curry must be packing with so much flavor. Not only it looks good, it must be so yum.
Palak Paneer looks so creamy and delish. Just need some hot phulkas to wipe it off. Fab share Aruna.
The colour.. so perfect.
Thank you!