Punjabi · intermediate
Punjabi Mustard Greens And Paneer Saag
Silky spiced mustard greens and spinach simmered with ghee and yellow cornmeal, finished with pan-seared paneer cubes.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
Whisk yellow cornmeal into 3 tablespoons of warm water until smooth, then stir this slurry into the warm greens paste to add traditional body.
- 03
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.
- 04
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.
- 05
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.
- 06
Fold the seared paneer cubes into the simmering greens, cook for 3 minutes to warm through, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Cornmeal Thickening
Whisking fine corn flour into pureed greens while simmering to absorb moisture and create a smooth, rustic texture.
Notes from the kitchen
- 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.
