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Picture of saag paneer in the pan that it was cooked in with a spoon
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Authentic Saag Paneer

You are going to love this healthy saag paneer which is an easy, Indian recipe thats full of flavor and uses a combination of mustard greens or arugula and spinach. It's gluten free, ready in 30 minutes and is perfect with naan or parathas.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Diet Diabetic, Gluten Free, Low Calorie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Portions
Calories 220kcal
Author Richa

Ingredients

  • 1 Bunch Mustard Leaves rai saag or mustard greens, approx 50 Grams
  • 1 Bunch Spinach palak, approx 120 Grams
  • 1 Bunch Daikon Radish with Leaves mooli, approx 75 Grams
  • 1 bunch Green Garlic scapes optional, white and green part chopped separately
  • 3 Tablespoons Mustard Oil
  • 1 Teaspoon Jeera
  • ¼ Teaspoon Hing Asafoetida
  • 2 Tablespoon Chopped Garlic
  • 1 Tablespoon Chopped Ginger
  • ½ Cup Chopped Onion
  • 1 Tablespoon Green Chilli Paste
  • ½ Cup Chopped Tomato
  • 1 Tablespoon Coriander Powder
  • ½ Teaspoon Red Chilli Powder
  • 1 ½ Teaspoon Salt
  • 200 Grams Paneer cut into 1 inch cubes
  • 1 Tablespoon White Butter

Instructions

  • Add mustard leaves, spinach leaves and radish to the pressure cooker along with ½ Cup water. Pressure cook for 1 whistle and remove from flame. Allow to cool and blend to a coarse paste.
  • Heat oil in a kadai or saucepan. Once hot, add cumin seeds and allow it to splutter. Add hing, ginger, garlic, onions and green chilli paste. Stir fry for 2-3 minutes or until onions soften.
  • Add tomatoes, coriander powder, chilli powder and salt. Cook till tomatoes are soft, about 5-6 minutes.
  • Add the blended saag mixture and ¼ Cup water. Simmer for 10 minutes.
  • Add in the paneer cubes and a knob of white butter. Mix, allow to simmer for 2-3 minutes and serve hot.

Video

Notes

  1. You can reduce the green chilli paste in the recipe if you don't like the heat
  2. Paneer can be easily substituted with tofu, butter with oil and cream can be substituted with coconut milk to turn this into a vegan saag paneer recipe
  3. Mustard greens would be the best choice for this recipe but can be substituted with kale, collard greens or arugula
  4. This dish can be refrigerated for up to 3 days or frozen for up to 3 months. 
  5. Serve saag paneer with naan, parathas or basmati rice

Nutrition

Calories: 220kcal | Carbohydrates: 14g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 619mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 24mg | Calcium: 237mg | Iron: 1mg