Arugula Palak Paneer Saag
Arugula Palak Paneer Saag is a delicious curry cooked together to make a creamy and tasty gravy and topped with homemade paneer.
It’s Navratri from today and We are going to be fasting for days. That’s why I made all the protein-rich dishes a week before so it won’t interfere with my fasting.
This arugula spinach paneer saag came into existence a month before. I was craving for saag and makki ki roti but as we do not get mustard greens here it won’t be possible to get the desired taste with spinach only. I had arugula/rocket leaves and I knew they are peppery in taste so I went ahead and used them in the saag. To my surprise, the saag was exactly like we would make in India with mustard greens and spinach.
I had arugula/rocket leaves and I knew they are peppery in taste so I went ahead and used them in the saag. To my surprise, the saag was exactly like we would make in India with mustard greens and spinach. Mr. Husband is surprised how I get the same taste without mustard greens but if I had told him before eating that I used rocket leaves he won’t have ever tasted it.
We love adding panner into the saag to make it more healthy and delicious, this time I used homemade paneer and it was amazing. But it is totally optional if you don’t want the paneer in your saag.
So when I was taking pictures I totally forgot to save some arugula leaves to place in the pictures. Later one I found only one leaf stuck into the package which I used shamelessly in the pics. Anyways here is the regular Saag recipe, the Palak Paneer, Saag Tofu and Palak Aloo to try, if you are interested in making them, this winter.
Blogging Marathon#80 Week 4/Day 18
Theme– Protein Rich Dishes
Dish-Peshwari Arugula Palak Paneer Saag
Protein Source- Spinach, Paneer, Arugula
Arugula and spinach leave cooked together to make a creamy and tasty gravy and topped with homemade paneer.
- 2 packet (500 gm) spinach leaves
- 2 packet (220gm) arugula/rocket leaves
- 1 onion, finely chopped
- 10 garlic cloves, minced
- 2 tablespoon ginger, grated
- 2 green chillies, chopped
- 1 tablespoon yellow corn meal
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- salt to taste
- 1/4 cup ghee/clarified butter
- 1 cup paneer, cubed
- 2 cups water
Wash all the green leaves in enough water a couple of times and place them in a saucepan with 2 cups of water and a pinch of salt.
Cook for 10 minutes or until greens is tender. Cool and grind into a smooth paste.
Heat ghee in the same pan which is used to cook green leaves. Add in ginger, garlic, and onions and saute until golden in color.
Once onions are golden add salt, turmeric, coriander and red chilli powder. Stir and add tomatoes and green chilli.
Cook until tomatoes are soft, stir in cornmeal and mix well until combined.
Now transfer the green leave puree into the tomato tadka and cook covered until desired consistency.
Heat a pan with a teaspoon of ghee and add the paneer cubes. Roast from both sides and remove from pan.
Add the paneer cubes into the cooked saag. Serve hot saag with a dollop of ghee and makkai ki roti.
Normally we use mustard greens and fenugreek leaves along with spinach to make this saag.
Adding paneer is quite optional but I love adding them in my saag.
Serve with makki ki roti and masala lassi.