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.
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.
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.
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.
Saag Sabjee with Paneer. Greens Curry with Paneer
Recipe courtesy of Pallavi
- 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
- 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.
- 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!
- Serve hot with garnish of fresh cilantro and a side of naan.
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