Dhaba Style Saag Paneer | पंजाबी साग पनीर | Kunal Kapur Winter Special Recipe | Palak Paneer

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 81.5K views Jan 15, 2024

Hara Bhara Paneer Saag! Sunte hi muh mein paani agaya na? This recipe is every ounce of deliciousness. Pair it up with Paratha, Roti or Rice and your meal is balanced and sorted. Toh der kis baat ki, banao ye winter recipe and make your guests fall in love with your cooking.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For boiling

Mustard leaves (सरसों पत्ते) – 1 large bunch/400 gms
Water (पानी) – 1 cup
Spinach Leaves (पालक) – ½ bunch/200 gms
Bathua Leaves (बथुआ) – handful/100 gms
Methi Leaves (मेथी) – handful/50 gms
Radish Leaves (मूली पत्ता) – handful/50 gms
Turnip, large (शलगम) – 1 no
Garlic, chopped (लहसुन) – ½ tbsp
Ginger, chopped (अदरक) – ½ tbsp
Green Chilli, chopped (हरि मिर्च) – 2 nos
Chana Dal (चना दाल) – 4-5 tbsp/65 gms

For Tempering

Ghee (घी) – 2-3 tbsp
Cumin (जीरा) – 1 tsp
Green Chilli, chopped (हरि मिर्च) – 1 no
Ginger, chopped (अदरक) – ¾ tbsp
Garlic, chopped (लहसुन) – ¾ tbsp
Onion, chopped (प्याज़) – ½ cup
Paneer, cubes (पनीर) – 400 gms
Salt (नमक) – to taste
Chilli Powder (मिर्च पाउडर) – 1½ tsp
Coriander Powder (धनिया पाउडर) – 1½ tsp
Salt (नमक) – to taste
Butter (मक्खन) – 1 tbsp
Cream (क्रीम) – 2-3 tbsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Dhaba Style Saag Paneer?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.