Saag Sabjee with Paneer. Greens Curry with Paneer

I just got back from a Farmer’s Market trip and came home with a basket full of gorgeous greens, baby turnips, broccoli, green onions and ginger.  All these vegetables reminded me of a curry that our friend Pallavi had made on a cold rainy February evening a while back with all these exact same vegetables.  Pallavi’s dish was called saag sabjee – translation – greens curry.  She had made it for a special birthday celebration we had for Hitesh.

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Pallavi’s saag sabjee was so delicious that everyone was asking for the recipe. Served with a side of fluffy naan that can be bought at any grocery store, saag sabjee will satisfy anyone’s Indian-restaurant craving.

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This is a delicious greens curry to make on those chilly winter months when you want something warm and comforting.  I especially make this saag sabjee more often in February and March when we get beautiful fresh greens at the Farmer’s Market and I am trying to use up large bunches of them.

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This curry is so healthy that I can’t tell you how awesome it is to serve it for the family and have them happily eat it and have seconds too!  It only has 2 tbsp of oil and all things good for you like spinach, arugula, broccoli, mustard greens, kale, turnips, ginger, garlic , onions and spices.  Best part is how easy it is to make!  Here is a repost of my friend Pallavi’s saag sabjee recipe, with the addition of paneer.

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Saag Sabjee with Paneer. Greens Curry with Paneer
Recipe courtesy of Pallavi
Serves 6-8

Ingredients:

  • 2 large bunches of spinach – about 4-6 cups chopped
  • 2 cups mustard greens chopped
  • 2 cups arugula
  • 4 cups chopped broccoli or 2 bunches
  • 1 bunch baby turnips – about 4-6 turnips chopped
  • 1 block of paneer cut into small pieces.  Or if you want to keep it vegan use 4 large potatoes boiled until tender. Peeled, cut and set aside.
  • 2 large red onions chopped or 2 large bunches of green onions chopped
  • 4 tomatoes – chopped
  • 1 tbsp ginger
  • 6 -8 cloves garlic crushed
  • 1 green chili seeds removed if you don’t want the heat
  • 1 tsp asafetida powder
  • 2 tsp cumin seeds
  • 2 tsp coriander powder
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • Oil

Directions:

  • In a large pot heat 2 tbsp oil.  Add cumin seeds and asafetida powder and toast in oil for 2-3 seconds. Now add chopped garlic, ginger and onions and sauté until onions are cooked and translucent about 5 minutes.
  • Add all the vegetables. This includes all the greens, tomatoes, broccoli, and baby turnips. Add a little salt and cook covered for 10-15 minutes until all the vegetables are tender.  You may have to add a cup or two of water to prevent the vegetables from burning.

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  • Once the vegetables are cooked turn the stove off.  Using a hand blender blend the vegetables into a puree or sauce like consistency. Place the pot back on the stove. Add all the spices – coriander powder, garam masala, and turmeric, and mix in.
  • Add the paneer or cooked potatoes and salt to taste.  Stir and cook covered for additional 5 minutes for all the flavors to get incorporated into the paneer.  After  5 minutes saag sabjee is ready!

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  • Serve hot with garnish of fresh cilantro and a side of naan.

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Eating leafy greens daily helps keep minds sharp.

“To age well, we must eat well. There has been a lot of evidence that heart-healthy diets help protect the brain.  The latest good news: A 2018 study published in Neurology and the US National Library of Medicine. National Institute of Health finds that healthy seniors who had daily helpings of leafy green vegetables — such as spinach, kale and collard greens — had a slower rate of cognitive decline, compared to those who tended to eat little or no greens.”  Source: npr.org

 

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