In a pan add 1/2 cup water and heat it. Wash and clean all the leafy vegetables in running water 2-3 times
Add the clean leafy vegetables, spinach, coriander and fenugreek to the heating pan of water. Just for 10 seconds and immediately switch off the flame
Remove leaves from hot water and add to bowl of chilled water. This process will help retain the green colour of the vegetable
Do not discard the water in which we cooked leaves, you can knead roti dough in this or can add as stock in soups
In a mixer pot add the leafy vegetables, curd and chopped green chilles and grind to smooth puree
In a kadhai add oil and heat, add kasuri methi leaves.
Add ginger garlic paste and dhania powder at this point
Add the puree immediately, don't let the kasuri methi burn in hot oil.
Cook for few seconds. Add malai or fresh cream
Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
Add in the garam masala, salt and sugar now and mix.
Mix well. Keep stirring for few seconds. If not stirred well after adding cream the curry will curdle.
Finally add cubed paneer and cook for 5 seconds
Your saag is ready to be enjoyed
