Authentic Saag Paneer

Ingredients

• 1 Bunch Mustard Leaves, rai saag or mustard greens, approx 50 Grams
• 1 Bunch Spinach, palak, approx 120 Grams
• 1 Bunch Daikon Radish with Leaves, mooli, approx 75 Grams
• 1 bunch Green Garlic scapes, optional, white and green part chopped separately
• 3 Tablespoons Mustard Oil
• 1 Teaspoon Jeera
• ¼ Teaspoon Hing, Asafoetida
• 2 Tablespoon Chopped Garlic
• 1 Tablespoon Chopped Ginger
• ½ Cup Chopped Onion
• 1 Tablespoon Green Chilli Paste
• ½ Cup Chopped Tomato
• 1 Tablespoon Coriander Powder
• ½ Teaspoon Red Chilli Powder
• 1 ½ Teaspoon Salt
• 200 Grams Paneer, cut into 1 inch cubes
• 1 Tablespoon White Butter

Steps

1. Put mustard leaves, spinach leaves and radish into a pressure cooker with ½ Cup water. Cook for 1 whistle, then remove from the flame. Let cool and blend to a coarse paste.
2. Heat oil in a kadai or saucepan. When hot, add cumin seeds and let them splutter. Add hing, ginger, garlic, onions and green chilli paste; stir-fry for 2-3 minutes or until the onions soften.
3. Add tomatoes, coriander powder, chilli powder and salt, then cook until the tomatoes are soft, about 5-6 minutes.
4. Add the blended saag and ¼ Cup water, then simmer for 10 minutes.
5. Mix in paneer cubes and a knob of white butter. Simmer for 2-3 minutes, then serve hot.