Spinach Sensation: Quick and Tasty Palak Paneer Recipe

Ingredients:

Saag

- 2 cups (1/4 cup for Instant Pot) water for Stovetop
- 2 bunches (~1 lb/454g after stemming or 16 oz packaged or frozen) - mustard greens*, washed, hard stems removed, and roughly chopped
- 1 bunch (~1/2 lb/227g after stemming) spinach , washed, hard stems removed, and roughly chopped – sub baby spinach or 5-6 oz frozen spinach
- 3-4 small (~4-5 g) Thai/bird's eye green chili peppers, stemmed and roughly chopped
- 4-5 garlic cloves, leave whole – will be crushed later
- 1/4 tsp turmeric powder
- 1 1/4 tsp kosher salt
- 1/4 cup yellow corn flour or fine ground cornmeal, or sub chickpea flour (besan) or masa harina
- 1 1/2 tbsp dried fenugreek leaves (methi)

Tadka (Tempering)


- 1/4 cup neutral oil
- 3 tbsp ghee or butter, or sub more oil
- 1 small (~150-190 g) onion, finely chopped
- 2 tbsp minced ginger
- 2-3 tbsp cilantro leaves, chopped
- pat of butter, for serving

Preparation:

Stovetop

Heat a (preferably nonstick) 5 qt Dutch oven over medium heat. Add the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt along with 2 cups of water. No need to mix. Cover and allow to simmer for 1 hour.

Turn off the heat. Uncover and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
Turn the heat back on to medium-high. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix. Taste and add salt, if needed.
Reduce the heat to low-medium, add 1 cup (preferably boiling) water, and allow to simmer while you proceed to the tarka. Stir occasionally. If needed, add another 1/2 cup of water to thin it out.
Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.
Instant Pot

Add water to Instant Pot, followed by the mustard greens, spinach, green chili peppers, garlic, turmeric, and salt. No need to mix. Secure the lid, seal the vent, and pressure-cook on High Pressure for 20 minutes. Allow pressure to naturally release for at least 5 minutes, and then manually release remaining pressure. Press Cancel to turn off the Instant Pot.
Instant Pot filled with mustard greens and spinach, garlic, green chili pepper and turmeric ready to be cooked to make Sarson Ka Saag and cooked Sarson Ka Saag in an Instant Pot
Open the lid and stir the saag, crushing garlic cloves as you mix. Use an immersion blender or transfer to a food processor to blend into a rough purée. If you see any tough stems, remove them.
Blending Sarson Ka Saag

Select Sauté and set the temperature to High. Add corn flour and cook for 3-5 minutes to remove the floury taste. Add the dried fenugreek leaves (methi) and stir to mix.
Sauteing corn flour to make Instant Pot Sarson Ka Saag and adding dried fenugreek leaves (methi) to the Instant Pot for Sarson Ka Saag
Add 1 cup (preferably boiling) water and stir until the water absorbs in the Saag. Taste and add salt, if needed. If it thickens too much, add another 1/2 cup of water to thin it out. Select Cancel to turn off the Instant Pot.**
Tarka: Heat a medium skillet over medium-high heat. Add the oil, ghee, and onion. Sauté until the onions are deep golden (~6-8 min). Add ginger and sauté for another minute. Stir this tadka into the saag and mix to combine. Garnish with cilantro and give it a stir. Top with a pat of butter. Serve with makai (corn) or regular roti, corn tortilla, naan, or other bread.

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Nutrition Values:

calories: 237kcal, carbohydrates: 11g, protein: 1g, fat: 22g, saturated fat: 6g, cholesterol: 19mg, sodium: 876mg, potassium: 119mg, fiber: 1g, sugar: 2g, vitamin a: 80IU, vitamin c: 9mg, calcium: 25mg, iron: 1mg