Editorial sample recipePunjabiintermediatevegetariangluten-free

Punjabi Mustard Greens And Paneer Saag

Name: Punjabi Mustard Greens And Paneer Saag
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 400 g Fresh mustard greens (chopped); 200 g Fresh spinach (chopped); 250 g Paneer (cubed); 3 tbsp Ghee; 1 tbsp Fresh ginger (minced); 1 tbsp Garlic (minced); 2 piece Green chilies (chopped); 2 tbsp Yellow cornmeal (makki atta); 1 tsp Garam masala

Silky spiced mustard greens and spinach simmered with ghee and yellow cornmeal, finished with pan-seared paneer cubes.

Prep: 15 min
Cook: 35 min
Total: 50 min

AI-generated illustration of Punjabi Mustard Greens And Paneer Saag

AI illustration

Technique to learn

Cornmeal Thickening

Whisking fine corn flour into pureed greens while simmering to absorb moisture and create a smooth, rustic texture.

Instructions

Step 1: Boil chopped mustard greens and spinach in 1 cup of salted water for 10 minutes until wilted and tender, then drain and coarsely puree using a blender or hand potato masher.

Step 2: Whisk yellow cornmeal into 3 tablespoons of warm water until smooth, then stir this slurry into the warm greens paste to add traditional body.

Step 3: Heat 1 tablespoon of ghee in a non-stick pan over medium heat and sear paneer cubes for 4 minutes until light golden on all sides; transfer to a plate.

Step 4: In a deep pot, heat the remaining 2 tablespoons of ghee over medium heat and saute minced ginger, minced garlic, and green chilies for 2 minutes until fragrant.

Step 5: Pour the greens mixture into the pot, stir in garam masala and salt, and simmer uncovered over low heat for 15 minutes, stirring frequently to prevent sticking.

Step 6: Fold the seared paneer cubes into the simmering greens, cook for 3 minutes to warm through, and serve hot.

Cooking tips

Vent steam safely when pureeing hot greens to avoid pressure buildup inside the blender container.
Yellow cornmeal acts as a binder and imparts authentic nutty sweetness to Punjabi saag.
Original home-cooking adaptation inspired by Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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