Saag Paneer

Saag, which means ‘greens’ in Hindi, is a popular traditional preparation of leafy green vegetables in gravy form. Dark leafy greens such as spinach (Palak), mustard greens (Sarson), chard, or kale are nutrient-dense and very healthy for us. Generally speaking, they are considered bitter and pungent in taste and have a drying, scrapping, and cooling effect on the body.

However, greens can also be difficult to digest if eaten raw due to their sharp and fibrous nature and because they contain Oxalates or Oxalic Acid. This naturally occurring compound tends to bind to calcium and may increase the risk of kidney stones in some people. Ayurveda acknowledges the benefits of eating green leafy vegetables and recommends cooking them down to make them more digestible and to break down any antinutrients they may contain.

Serves 3

Ingredients:

1 cup Paneer cheese, cut into cubes (see Notes)
4 cups spinach, chopped (see Notes)
1 tbsp ghee
1 green chili (optional)
1/4 cup chopped tomato
1 tbsp ginger
1 garlic clove (optional)
1 tsp salt
10 cashews, soaked
Juice of 1 lemon
1/4 tsp turmeric
1 tsp Kasuri methi / dry fenugreek leaves (optional)
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp cardamom powder

Preparation Method
For the Saag:
– Fill a large pot with boiling water, add the chopped spinach, and blanch it for 1 minute.
– Strain the spinach and wash it with cold water to stop the cooking process.
– Into a blender, add the wilted spinach, soaked cashews, ginger, garlic, green chili, and tomatoes. Blend until everything is well incorporated. Add a little water if needed. You can blend it into a coarse or a smooth paste.

– To a large pot, heat the ghee, add the Kasuri methi, and spices, and cook them until they start releasing their fragrance. Add the Saag paste and cook it for 2-3 minutes.
– Add salt, lemon juice, and Paneer cubes. Cook for another minute.
– Serve warm over rice, Jeera Rice, or with Roti (flatbread).

Notes
– Other greens like Swiss chard or mustard greens can be used instead of spinach if it’s not in season. You can also use a combination of different greens.

– You can use Halloumi or Arabic cheese instead of Paneer. Just make sure you reduce the amount of salt used overall.

– For a vegan version, use boiled potato cubes instead of Paneer cheese.