Yields:
6 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
The most popular dish among my non Indian friends is Saag Paneer. Saag is very popular North Indian cuisine. Power packed with nutrition and taste. Actually it is one of my kids favorite dish as well. I find it very easy to make. I usually make large batches of boiled saag and leave it in the freezer, when I have guests over I just take it out and season it. Accompany this dish with naan and it is a hit with your guests. The mustard leaves has a slight bitter taste but if boiled with broccoli, the bitter taste can be neutralized. If you cannot find mustard leaves or rappini as it is called in some American stores, you can make this dish with just spinach and broccoli also.
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Ingredients
Adjust Servings
- For the seasoning
Instructions
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Wash all the three ingredients Spinach, Rappini and broccoli thouroghly.
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In a big stock pot add the wahed and cut broccoli.
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In this add chopped Rappini and spinach.
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Add the chopped Serrano pepper.
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Also add the Garlic and ginger with water and salt and cover it and place it on the stove to boil.
- After approximately ten minutes when it is boiled and cooked. Turn the heat off and let it cool down. When it is cold blend this in the blender. This mixture can be kept in the freezer in small containers and used when needed. Season it.
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In a pan add oil and ghee. I like to mix them both so ghee does not burn.
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Add cumin seeds to it when the oil is hot.
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When the seeds are slightly brown add the chopped onions.
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When the onions are a little brown add the chopped tomatoes or two tablespoon of tomato puree.
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Mix it well and let it cook on medium heat. When tomatoes are cooked add the blended saag to this.
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Saute the cubes of paneer in a separate pan or you can add it without frying.
- Mix the paneer in the saag and enjoy with naan.