Sarson ka Saag | सरसो का साग पनीर | Chef Harpal Singh | Gagan Oils | chefharpalsingh

This time, on Desi Tadka, we add a twist to Punjab’s favourite, Sarson ka Saag, with paneer and Gagan Vanaspati ghee!

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Sarso Saag Paneer

Ingredients Quantity
Mustard Leaves (Sarso) 2 Bunch
Spinach 1 Bunch
Bathua ½ Bunch
Green Chilli Chopped 2-3
Salt To Taste
Water ½ Cup
Vanaspati 4-5 Tbsp + 2 Tbsp
Paneer Cubes 500 Gms
Garlic Chopped 1 Tbsp
Ginger Chopped 1 ½ Tbsp
Green Chili Chopped 3-4
Onion Chopped 1 Large
Tomatoes Chopped 1 Large
Coriander Powder 2 Tbsp
Turmeric Powder ½ Tsp
Red Chilli Powder 1 Tsp
Dry Mango Powder 1 Tsp
Maize Flour 2 Tbsp

Method
• Chop Mustard leaves, Spinach, Bathua and add to pressure cooker.
• Add green chilies, salt, water and mx well. Pressure cook for 4-5 whistles.
• After 4-5 whistles, let the pressure cooker cool to room temperature,
• Add the Saag to a blender and coarsely blend to a paste. And keep aside.
• Meanwhile heat 4-5 tbsp vanaspati in a pan and fry paneer, once paneer starts to brown a little remove in a bowl of water. Keep the paneer aside.
• Heat 2 Tbsp Vanaspati in a pan, add garlic, ginger, green chilli chopped and sauté for 1 min
• Add onion chopped and sauté for 3-4 mins.
• Add tomatoes and sauté for 5 mins.
• Add coriander powder, turmeric powder, red chilli powder, dry mango powder. Mix well and sauté for 2 mins
• Add maize flour mix well and sauté for 1 min
• Add the saag from the blender , mix well and cook for 10-12 mins
• Add paneer and mix well and cook for 1 min
• Remove from heat and transfer to a serving bowl.
• Garnish with ginger juliennes, and add a dollop of vanaspati.
• Serve hot with makkai roti.

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