Sarson ka saag recipe with Paneer -Mustard spinach curry with Indian Cheese by Bhavna

By Bhavna's Kitchen · 30 min

Ingredients

Instructions

1. In a pressure cooker, add the mustard greens, spinach, water, ginger, garlic, green chillies and salt. Mix well and let the spinach wilt for a few minutes. Close the lid and cook for about 5-6 whistles. Then set the cooker aside so the pressure drops naturally.
2. In a sauté pan over medium-low heat, warm the oil and ghee and fry the paneer cubes gently until light golden and crisp. Transfer to a plate.
3. In the same pan, add the cumin seeds, asafoetida, turmeric, onion and salt. Stir-fry until the onions turn golden brown.
4. Add the coriander-cumin powder and garam masala and stir-fry for a few seconds.
5. Once the pressure has dropped, open the cooker and blend the greens with a hand blender until thick and smooth.
6. Pour the puree into the onion masala, add the cornflour, mix well and cook for 4 minutes.
7. Turn off the heat and serve.

Summarized from Bhavna's Kitchen's video. Watch it for the details.

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