Saag is a traditional North Indian dish made from leafy green vegetables, typically cooked with spices and sometimes enriched with paneer or cream. It is known for its smooth texture and aromatic flavor, making it a hearty dish that pairs well with flatbreads or rice.
Wash the greens thoroughly to remove any dirt.
Blanch the greens in boiling water for about 2-3 minutes, then drain and let cool.
Once cooled, blend the greens into a smooth paste.
Heat oil in a pan, add the ginger and garlic, and sauté until aromatic.
Add the onions to the pan and sauté until they turn translucent.
Introduce the green chili and tomato, cooking until the tomatoes are soft.
Mix in the blended greens, followed by the garam masalia, cumin powder, and salt, and let everything cook on a medium flame for about 10-15 minutes.
If adding paneer, cube and lightly fry it in a separate pan, then add to the saag.
Simmer the saag for an additional 5-10 minutes. Adjust seasoning if necessary.
Serve hot with a drizzle of cream if desired.
