BM# 101: Week 3, Day 2
Theme : Creamy gravies

There was a time when paneer was a once in a while treat, we would order it when we go to restaurants or buy for a stores on special occasions. Now, it’s so common that the fridge is always stocked with a block or two of paneer. My go to recipe for preparing this is Paneer butter masala, but palak paneer is a close second. I also add it in Pulaos or mixed vegetable curries. Another way to use it is as a sandwich or dosa filling. And that makes me realize how many more recipes I need to add to the blog!!

Coming to the recipe here, this is Saag paneer, another dish that I make often. Traditionally saag is served plain, not with paneer in it. Saag means greens and can be made with any greens available. If I see fresh mustard leaves at the Indian store, I buy it along with some spinach and methi leaves to make this. I use Instant Pot for making this instead of the stovetop pressure cooker.

Read on for the recipe.

Recipe source : Veg Recipes of India

Ingredients:

• 2 cups spinach leaves
• 1 cup methi leaves
• 1 bunch sarson ka saag
• 1 big onion, roughly chopped
• 3 medium tomatoes, roughly chopped
• 2″ piece ginger
• 6 garlic cloves
• 4 green chilies
• A pinch of hing
• 2 cups water
• 2 tablespoons corn flour (yellow maize flour)
• Salt as needed
• 200 gms paneer, cut into cubes
• Ghee

Method:

1. Wash the leaves well to remove any dirt. Roughly chop it. Add the spinach, methi, saag, chopped onion, chopped tomatoes, ginger, garlic, chilies, hing and water to the Instant Pot or a pressure cooker. Cook for about 8 minutes or 8 whistles. Let the pressure naturally release.
2. Add maize flour/ corn flour to it. Take an immersion blender and purée everything. Else wait for the saag to cool a bit and blend in a mixie and add it back to the instant pot or cooker.
3. Add salt and Let the saag cook for another 10-15 minutes, the more it cooks, the tastier it gets. Taste test and adjust the seasonings. Add the cubed paneer pieces towards the last five minutes. Take off the heat and serve with a dollop of ghee with rotis or parathas.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.