Restaurant style Saag Paneer easy recipe of real Saag Paneer with Spinach gravy

Ingredients

• 2 medium bunch Spinach, roughly chopped
• ⅓ cup Wild spinach, Bathua
• ½ cup fresh Fenugreek leaves, Fenugreek
• 1 medium bunch Mustard greens
• Salt to taste
• 2 tbsp Ghee
• 9-10 no. Garlic cloves
• 2 no. Green chillies (less spicy & slit into half)
• 1 medium Onions (cut into half)
• ½ inch Ginger (peeled & roughly chopped) Ginger
• 1 cup Water
• 1 tbsp Jaggery
• Remaining mustard oil
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• 800 g Paneer, medium cubed, Paneer
• 2 tsp Ginger Garlic paste
• ⅓ cup Curd, beaten, curd (yogurt)
• 1 tbsp Mustard oil
• Salt to taste
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 2 tbsp Mustard oil
• Marinated Paneer
• 2-3 tbsp Mustard oil
• A pinch of asafoetida, asafoetida
• 1 tsp Cumin seeds
• ¼ tsp Fenugreek seeds, methi dana
• 3-4 no. dry kashmiri red chillies
• Prepared Saag, prepared saag
• Fried Paneer
• 2 medium Tomato, cut into diced, Tomato
• Coriander sprig, coriander leaves
• Ginger, julienned, ginger

Steps

1. In a pressure cooker, add spinach, wild spinach, fresh fenugreek leaves, mustard greens, salt to taste, ghee, garlic, green chillies, onions, ginger, add jaggery,and saute it for a minute.
2. Add water and mix well.
3. Cover it with a lid and cook it for 2-3 whistles until cooked well.
4. Keep it aside to depressurize the cooker.
5. Blend it with the hand blender until smooth, add remaining mustard oil and give it a good mix.
6. Keep it aside for further use.
7. In a bowl, add paneer, ginger garlic paste, curd, mustard oil, salt to taste, degi red chili powder and mix it well.
8. Keep it aside to marinate for a while.
9. In a pan, add mustard oil, once it’s smoky hot, add marinated paneer and fry them until golden in color on both sides.
10. Transfer it to an absorbent paper and keep it aside for further use.
11. In a kadai, add mustard oil, once it’s smoky hot, add a pinch of asafoetida, cumin seeds, fenugreek seeds, dry kashmiri red chillies and let it splutter well.
12. Add prepared saag and cook it for 4-5 minutes on medium flames.
13. Add fried paneer, tomato and simmer it for a while until it thickens.
14. Transfer it to a serving dish, garnish it with coriander sprig and ginger julienned.
15. Serve hot with roti or paratha.