Palak Paneer and Saag Paneer-2 Similar Indian Recipes

India is famous for its delicious cuisine and is also famous for its aromatic, exquisite spices. Palak paneer and saag paneer are two of the most popular vegetarian Bahujan dishes. You may find both dishes similar in appearance, but in reality, they are different, the method of making them and the ingredients are all different and there is a lot of difference between Palak Paneer and Saag Paneer.

There is a common thing in Palak Paneer and Saag Paneer, both are made by mixing paneer and leaves and Saag Paneer contains greens, it is made differently in different regions and different spices are used. Due to which their well-being also becomes different. Palak Paneer and Saag Paneer is a light and creamy meal, with spinach providing a significant role in the dish. Palak paneer puree gives a smooth texture to this dish and complements the softness of paneer, making the taste even.

Palak Paneer and Saag Paneer

 

palak paneer ,Saag paneer also has a distinct taste. This dish gets a bolder and more robust flavor. The combination of different greens adds complexity to the dish, giving it a slightly earthy and tangy flavor. Mustard greens is a very important food for Punjabis, fenugreek leaves can also be added to it and other greens can also be added. Which makes Saag Paneer a unique food. Which makes it slightly different from Palak Paneer.

Palak Paneer and Saag Paneer

palak paneer and saag paneer

Palak Paneer and Saag Paneer

There is a common thing in Palak Paneer and Saag Paneer, both are made by mixing paneer and leaves and Saag Paneer contains greens, it is made differently in different regions and different spices are used. Due to which their well-being also becomes different. Palak Paneer and Saag Paneer is a light and creamy meal, with spinach providing a significant role in the dish.
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Palak Paneer Component:

  1. To make Palak Paneer, we will need 2 cups of spinach leaves and wash those leaves well and chop them finely.
  2. Take 200 grams paneer and cut it into cubes size
  3. Take 1 onion and chop it finely
  4. 2 tomatoes finely chopped
  5. 2 green chilies, cut lengthwise
  6. Make 1 teaspoon ginger-garlic paste
  7. 1/2 tsp cumin will be required
  8. 1/2 tsp turmeric powder will be required
  9. 1/2 tsp red chili powder
  10. 1/2 tsp garam masala
  11. 2 tbsp oil or ghee
  12. salt according to your taste
  13. 1 glass water rest you can add water as required

 

Instruction:
  • Take one, put oil in it, and heat the oil (ghee) on medium flame.
  • When the oil is hot, add cumin seeds and let it fry for 6-7 seconds.
  • After this, add finely chopped onions and green chillies which you had chopped. Let the onion cook lightly and let it cook for 5-6 minutes.
  • Add ginger-garlic paste and cook for a minute and see if newness has come in the raw pan or not, if it is visible then cook a little more until the smell of ginger-garlic disappears.
  • Add finely chopped tomatoes and cook till soft and mushy or completely soft.
  • Now after this it is the turn of our most important thing i.e. spices, now add turmeric powder, red chili powder and salt to it and mix it well and after that cook for a minute.
  • Now add chopped spinach leaves to it and mix well. Cook until the spinach melts, that is, until the quantity is reduced to half, which may take up to 4-5 minutes.
  • After this, turn off the gas and keep the spinach to cool down.
  • After this, put the roasted spinach in the mixer and make a thin puree out of it. And if needed, you can also add some water to it.
  • Put the puree again in the pan and heat it on low flame.
  • Now add delicious paneer to the spinach puree and mix it gently with spinach.
  • After adding, cook for 2-3 minutes and do not forget to cover the pan so that the paneer absorbs the taste of spinach well, due to which the taste of spinach in paneer becomes delicious.
  • After this, sprinkle garam masala on the dish and mix well.
  • If your palak paneer is thick then you can add water to it.
  • Cook for one more minute, after that turn off the flame.
  • After this you can eat it hot with naan, capati or rice.

Saag Paneer

Component:

  1. To make Palak Paneer, we will need 2 cups of spinach leaves and wash those leaves well and chop them finely.
  2. Take 200 grams paneer and cut it into cubes size
  3. Take 2 cups mustard greens or you can take any other leaf (like kale or collard greens) and wash them and chop them finely.
  4. 1/2 tsp cumin
  5. 1/2 tsp turmeric powder
  6. Take 1 onion and chop it finely
  7. 2 tomatoes finely chopped
  8. 2 green chilies, cut lengthwise
  9. Make 1 teaspoon ginger-garlic paste
  10. 1/2 tsp cumin will be required
  11. 1/2 tsp turmeric powder will be required
  12. 1/2 tsp red chili powder
  13. 1/2 tsp garam masala
  14. 2 tbsp oil or ghee
  15. salt according to your taste
  16. 1 glass water rest you can add water as required

Instruction:

  • Take one, put oil in it and heat the oil (ghee) on medium flame.
  • When the oil is hot, add cumin seeds and let it fry for 6-7 seconds.
    After this, add finely chopped onions and green chillies which you had chopped. Let the onion cook lightly and let it cook for 5-6 minutes.
  • Add ginger-garlic paste and cook for a minute and see if newness has come in the raw pan or not, if it is visible then cook a little more until the smell of ginger-garlic disappears.
    Add finely chopped tomatoes and cook till soft and mushy or completely soft.
  • Now after this it is the turn of our most important thing i.e. spices, now add turmeric powder, red chili powder and salt to it and mix it well and after that cook for a minute.
  • Now add chopped spinach leaves, mustard greens or you can take any other leaf (like kale or collard greens) and mix it well. Cook until the spinach melts, that is, until the quantity is reduced to half, which may take up to 4-5 minutes.
  • After this, turn off the gas and keep the spinach to cool down.
  • After this, put the roasted spinach in the mixer and make a thin puree out of it. And if needed, you can also add some water to it.
    Now add delicious paneer to the spinach puree and mix it with spinach with light hands.
  • After adding, cook for 2-3 minutes and do not forget to cover the pan so that the paneer absorbs the taste of spinach well, due to which the taste of spinach in paneer becomes delicious.
  • After this, sprinkle garam masala on the dish and mix well.
    If your palak paneer is thick then you can add water to it.
  • Cook for one more minute, then turn off the flame.
  • After this you can eat it hot with naan, capati or rice.

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