Ever wondered why hearing the names of Punjabi cuisines make you go crazy and irresistible anytime?? The sole reason behind its enticing taste is the tangy flavours of the food. So, to make your coming Sunday more peppy, we are here with the popular curry recipe from the Northern India, Punjab. Called as Saag Paneer, the healthy eatable is rich in nutrients, minerals and dietary supplements. The basic ingredients include freshly made paneer (you can also get the ready-made one from the market), leafy greens such as spinach, mustard leaves and fenugreek leaves in a proper balanced way.

Step by step process for preparing Saag Paneer

Required Ingredients

1. 250 gms Paneer, cubed into one-inch pieces

2. 1/2 bunch Spinach Leaves

3. 1/2 bunch Mustard Leaves (sarson leaves)

4. 1/4 bunch Fenugreek Leaves, optional

5. 2-3 Green Chillies, seeded and chopped

6. 1 Onion, finely chopped

7. 1 tablespoon Ginger Garlic Paste

8. 1 small Tomato, finely chopped

9. 3 tablespoon Ghee or butter or cooking oil

10. 1/4 teaspoon Turmeric Powder, optional

11. 1/4 cup water

12. Salt as per your taste

Procedure

1. Take all the green veggies (spinach leaves, fenugreek leaves and mustard leaves) in a bowl. Remove their stems and rinse them properly in water.

2. Blanch all the stuff for 2-3 minutes.

3. After that, discharge all the water and move all the blanched vegetables in a mixer or blender.

4. Add 1/4 cup of water and a few green chillies into the jar along with the greens. Mix them well until you get a fine puree or as per your needs.

5. Take a pan and pour some ghee or oil in that. Over a medium flame, add the finely chopped onion and let them heat until it turns brownish. Add ginger garlic paste and heat it for a minute.

6. Mix chopped tomato and cook the stuff for 1-2 minutes. Add a pinch of turmeric powder blend the mixture properly.

7. Add the crushed vegetables and salt in the pan.

8. Mix all the things well for around 4-5 minutes.

9. Coming over to the final step, put the fresh paneer cubes to the gravy.

10. Stir them well for 3-4 minutes. Turn off the flame and transfer the curry to the serving bowl.

11. For enhancing the aroma, sprinkle the finely chopped coriander leaves over the saag paneer and enjoy your meal with tandoori roti, naan or even with a simple parantha.

A few extra tips

1. You can take any combination of green veggies according to your needs for preparing the saag.

2. Unfreeze the frozen paneer cubes if you are using them.

3. You can also fry the paneer cubes in butter until they become light-brownish and add them into the gravy. It will give some unique taste as well.

4. As per your requirements, balance the amount of water. If you need more liquid-consistency, add 1/2 cup of water, mix it well and heat the gravy again for 4-5 minutes.

5. To retain the nutritional values of all the blanched greens, ensure that they should not be kept in the hot water for more than 2-3 minutes.

6. Still, if you think that the nutritions of the vegetables would be lost if you boil them, steam them instead.