Authentic Punjabi Saag Paneer (Best Indian Palak Recipe)

Roughly chop the mustard leaves and spinach leaves. Wash them by soaking them in a large utensil for 1 minute and transferring them to the colander for washing directly under the tap. Make sure to wash them properly and remove old worn-out leaves and mud. Let them sit in a colander while you prep other veggies.Remember NOT to add any water for pressure cooking. The fresh greens leave the water by themselves and need no water or else they would taste very bitter.

Roughly chop onion, garlic and tomatoes. We would boil everything together in a pressure cooker. In a large pressure cooker, add the sorted, washed, and drained fresh greens. Top them with chopped onion, tomato, garlic, and green chili. You may switch on the flame while doing this as greens take up a lot of space in any utensil. But if the flame is on, you would be able to press them down easily.Pressure cook for two whistles on full flame and then cook on slow flame for 10 minutes.

Let the cooker cool off and release pressure. Blend the boiled greens to a smooth puree. I have used a hand blender. You may use a food processor but make sure to cool off the boiled greens before blending.In a heavy-bottomed wok (or a large pot), add ghee, and once the ghee is hot, add spices. To the warm spices. add the spinach mustard paste and let it cook on low flame. It will splutter so suggest you cover it with a lid and keep sauteing. Cook for 15 min or till water is absorbed.

Cut paneer into cubes and add to the cooked greens. Simmer for an additional 5 minutes or till water released from Paneer is absorbed.

Serve the delicious Saag Paneer hot with rice or bread, and savor its authentic flavors.