Garden Greens for Sag Paneer
Spinach, swiss chard, methi plus cilantro and dill are growing so much, they are getting big and out of control in my garden. So, I plucked all the excesses and with that garden greens bounty, prepared sag paneer for lunch today. The following recipe is a tad different from the classic recipe blogged here in 2005. Instead of cashew powder, I’ve added carrot pulp to thicken the sag gravy and to add some sweetness to the greens. With carrot and paneer, garden greens never tasted this shiny-sweet before. It’s a good recipe if you have greens’ surplus.
Garden Greens
(for 6 to 8 servings)
1/2 cup each – cilantro and dill leaves – coarsely chopped
8 Guntur green chillies
1 carrot – sliced to chunks
1 red onion and 1 ripe tomato – finely chopped
1 cup or to taste – paneer cubes
1 teaspoon – ginger-garlic paste
1 tablespoon – cumin-coriander powder
1/4 teaspoon – turmeric
Salt to taste
1. In a wide pan, heat a tablespoon of peanut oil. Add the greens and green chillies. Saute until the leaves collapse and chillies soften. Turn off the heat and let the greens cool. Once they reach room temperature, take the sauteed greens and chillies in a food processor. Add a pinch of salt and pulse to coarse puree. Remove the mix to a bowl. In the same food processor, add carrot pieces and make super fine puree, adding water when necessary.
2. Wipe the pan clean and add another tablespoon of peanut oil. When oil is hot, add a pinch each – cumin and mustard seeds. When they start to pop, add the onion and tomato pieces. Saute until they soften , then stir in the garden greens and carrot puree. Add ginger-garlic paste, cumin-coriander powder, turmeric and salt. Mix well. Add the paneer cubes. Cover the pan and on medium heat, let simmer for about 10 to 15 minutes.
Serve the sag paneer warm with rice or roti. Tastes good on its own as well.
Garden Sag Paneer with Rotis ~ for Bhojanam
The saag paneer looks so delectable and healthy. It’s a great way to use up the greens 🙂
If I knew this is what you are going to have for lunch, I would have invited myself. Yummy. So glad to see you post again.
This recipe reminds me of my husband’s cousin who uses only grated carrot and milk (no onion)for a variety of recipes that traditionally use onion and tomato for the gravy. And for the record, his subzis turn out superb.
Wow! I can never imagine a gravy with carrot puree..hmm why not carrot when pumpkin puree can be used, right? Anyway the garden fresh greens are bound to squash any concerns I guess 🙂
Yum! Looks delicious!
Oh, this looks so delicious. I wonder how my garden kale would taste in saag paneer? Do you grow your own guntur chilies?
Looks very delicious and healthy… you have an amazing collection of recipes… wonderful photos !!
Indira, what a great idea to use carrot puree. Recently, I started juicing carrots, and other vegetables. I had been adding the pulp to atta to make roti, and or to soups, but this is very innovative.
MY question is about your rotis in the picture. They don’t look like standard phulkas or chapathis. Is this another new recipe that you are going to blog? 🙂
Best,
Padmaja
that is one delicious lunch! me too wants to ask the same question…what are those rotis in the picture? they look good
nice one. never added swiss chard !
Indira
Your garden bounty is so refreshing. The fresh greens must be tasting much better than the ones we buy.
Your greens look so fresh and healthy. Always look forward to your garden chronicles.
Your garden sounds AMAZING! 🙂
I recently cooked kale with 3 carrots…and the carrots really cut down the bitterness of kale. Who knew carrots were so multi-purpose 🙂
Thanks all for your delectable notes.
Usha: That’s what I thought when I was having that meal.:) I should have invited you. But it was already past 2 by the time I had my meal, too late to send an invitation.
Harini Jaya: That’s exactly right. Carrot tastes better than pumpkin anyway. Enjoy reading your comments on my posts. Thanks.
Kristy Moon: Young kale and even mustard leaves make decent sag paneer.
Yes, I grow my own Guntur Chillies for seed.
Padmaja: I am little bit late to carrot club, but now I know the taste, it will be a regular addition to the sauces.
Those are readymade rotis, storebought.
Oh Indira,
I was looking forward to learning how to make home made kulchas. Never mind. I’ll figure it out and email you. 🙂
When I saw this recipe, I knew that it is healthy. Taken with roti, a complete food with carbs, proteins, vitamins and minerals.But when I made it yesterday, I realized that it is heavenly tasty..finger licking yummy..Thanks for sharing.
Yummy!
Hi Indira,
I love your garden and recipes! Is there a reason why you use peanut oil vs. vegetable oil? Would love to know