A summer saag normally cooked in the Doaba region of Punjab. It is packed with protein, calcium, and many other nutrients. Easy and tasty, do try this season!
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Wash and roughly chop the spinach.
Soak the moong dal and chana dal for half an hour.
In a pressure cooker, add the spinach, soaked dals, ginger, garlic, green chilli, salt, and water.
Cook until four whistles, then cool and blend to a puree.
Heat desi ghee in a pan.
Cut the cottage cheese into cubes and fry in the ghee until golden.
In the same ghee, add cumin seeds and chopped onion.
Cook until the onion turns pink, then add chopped tomato.
Cook a little, then add red chilli and a little water, cooking until the masala releases oil.
Keep one tablespoon of the masala aside.
Add the spinach puree to the pan and cook for two minutes.
Add milk and cook for three to four minutes.
Add the paneer cubes and mix well.
Top with the reserved masala and fresh cream.
Serve with paratha or chapati.
Ensure the spinach is fresh for the best flavor.
Adjust the number of green chillies according to your spice preference.
You can substitute cottage cheese with tofu for a vegan option.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but make sure to thaw and drain it before use.
How can I make this dish vegan?
Substitute cottage cheese with tofu and use plant-based milk.
What can I serve with Dal Palak Paneer Saag?
It pairs well with paratha, chapati, or rice.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like peas or carrots for added nutrition.
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