Paneer in spinach or palak and pigweed or bathua saag. Try saag paneer in a completely different method. Taste is also different from usual palak paneer. You will love the delectable taste and rich creamy green gravy.
You may like to try some more spinach recipe from this blog. Click on the name below for recipe:
Red chilli and spinach salad with peanut butter and pumpkin seeds
Mushroom spinach cheese sandwiches
Kidney beans or rajma spinach Kabab
Cauliflower with spinach and cottage cheese
Methi paneer kofta in palak gravy
Spinach curry with corn coconut and almond
Green moong carrot spinach soup
Spinach carrot bean beet and almond soup
I have used both palak and bathua to make this rich creamy gravy. But in a different way, not like usual palak paneer.
Palak or spinach – I have used baby spinach. It belongs to the amaranth family and is related to beets and quinoa. What’s more, it’s considered very healthy, as it’s loaded with nutrients and antioxidants. Eating spinach may benefit eye health, reduce oxidative stress, help prevent cancer, and reduce blood pressure levels. Source – Healthline
Bathua or pigweed/ lamb’s quarters – Bathua saag is easily available in winter. And its also very nutritious. Its a winter vegetable with numerous health benefits. We often use it to make delicious paratha. But this time try a rich creamy gravy with this bathua saag.
Boiled and chopped both saag and spices made this curry absolutely delicious. You have to boil both palak and bathua saag. Chop and saute with ginger, garlic, tomato, almond and browned onion. Let the mixture cool down and grind into a smooth paste. Saute again in butter and oil with spices. Add paneer cubes and salt and cook for a few minutes on simmer. Add garam masala, Kasuri methi and fresh cream. Your delicious curry is ready to serve. Serve hot with roti paratha naan puri or any flatbread. Or you can also serve with jeera rice, pulao or any rice dishes.
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Recipe
Palak or spinach – 100 gram, boiled and chopped
Bathua or pigweed – 100 gram, boiled and chopped
Onion – 1 large, sliced
Ginger – 1 inch piece, chopped
Garlic – 4 cloves, chopped
Green chilli – 1-2
Tomato – 1, chopped
Almond – 6-7
Green peas – 1/4 cup
Sweet corn – 1/4 cup
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Garam Masala powder – 1/4 teaspoon
Oil – 3 tablespoon
Butter – 1 tablespoon
Dry red chilli – 1, optional
Bay leaf – 1
Kasuri methi – 1/2 teaspoon
Fresh cream – 2 tablespoon
Paneer or cottage cheese – 1 cup, cubed
Water – 1 cup
Method
1. Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.
2. Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.
3. Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.
4. Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.
5. Saute till everything combined well. Remove from heat and let it cool down.
6. Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.
7. Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.
8. Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.
9. Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.
10. When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.
11. Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.
Notes
1. Use less or more green chilli according to your taste.
2. You can also add some green peas with sweet corn in the gravy. Or skip sweet corn if you don’t have. Add only green peas if you want.
3. Fresh cream is optional. You can skip or you can also use malai or milk topping. Add more or less fresh cream as per your taste.
Paneer In Spinach/Palak And Bathua Gravy
Equipment
- 1 Sauce pan
- 1 Pan or wok
- 1 Spatula
- 1 Mixer grinder
Ingredients
- 100 gram Palak or spinach boiled and chopped
- 100 gram Bathua or pigweed boiled and chopped
- 1 large Onion sliced
- 1 inch piece Ginger chopped
- 4 cloves Garlic chopped
- 2 Green chilli chopped
- 1 Tomato chopped
- 7 Almond blanched and peeled
- 1/4 cup Green peas
- 1/4 cup Sweet corn
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Garam masala powder
- 3 tbsp Oil
- 1 tbsp Butter
- 1 Dry red chilli optional
- 1 Bay leaf
- 1/2 tsp Kasuri methi
- 2 tbsp Fresh cream
- 1 cup Paneer or cottage cheese
- 1 cup Water
Instructions
- Heat 2 tablespoon oil in a pan or wok. Fry one dry red chilli and transfer the chilli on a plate. We will use it for garnishing.
- Now add chopped garlic and fry for a few seconds. Add chopped onion and when onion starts to change it’s colour add ginger and green chilli. When onion becomes brown add tomatoes and saute for a minute.
- Add blanched and peeled almond and green peas. I have used frozen peas but you can use boiled fresh peas.
- Saute till tomato becomes mushy. Add both the boiled and chopped palak/spinach and bathua/lamb’s quarters/pigweed or cheel bhaji. Mix well.
- Grind with little water to make a smooth paste. Heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add 1 bay leaf. Add ground paste. Saute for a minute.
- Add sweet corn and mix well. Corn is optional. I have frozen sweet corn and added it to give some colour and also we like the taste of sweet corn. You can skip if you don’t have.
- Add salt, cumin powder, coriander powder and turmeric powder. Saute till oil separates. Add paneer cubes and mix. Saute for a minute again. You can lightly fry the paneer cubes if you want. I didn’t.
- Add 2 teaspoon Cream and mix. Now add 1 cup water and mix well. You can use little more water if required. But don’t make it runny.
- When it starts to boil reduce the heat. Cook on simmer for 5-6 minutes. Stir in-between. Now add garam masala. Crush the Kasuri methi with your palm and add. Add Kasuri methi less or more according to your taste. I have used half teaspoon but you can use one teaspoon if you want. Taste and adjust the salt.
- Add well beaten cream and mix well. Reserve some to use later. Remove from heat. Garnish with fresh cream, ginger julienne and fried red chilli. Serve with roti, paratha, naan, puri, steamed rice, pulao or any rice dishes or any bread.
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