Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below.
4 cups chopped fresh mustard leaves
1 cup frozen chopped spinach
1 cube frozen fenugreek leaves OPTIONAL
1/2 teaspoon cayenne powder
2 teaspoons turmeric powder
1 Tablespoon grated ginger
1 Tablespoon grated garlic
2 Tablespoons corn meal
2 Tablespoons butter
1 cup red onion, finely chopped
Salt to taste
1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL
In a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.
Carefully puree this mixture in a blender (on ice-crush or puree option) for 2 minutes; or until well pureed.
In the same wide pot, heat butter and saute onions for about 7 - 8 minutes or until golden brown, over medium heat. Add corn meal and cook for a couple of minutes, stir frequently.
Add the pureed greens and mix well, adjust salt and cook on low heat. If using Paneer, then add it now. Stir. Have a lid handy since the mixture will splutter. Cook for 15 minutes, stirring every other minute. Serve hot!
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