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.
(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