Step 1

Wash all the green leafy vegetables and roughly chop it.

Step 2

Peel and finely chop onions, mince ginger, garlic, and green chili.

Step 3

Heat water and add a pinch of baking soda.  Add the green leafy vegetables and bring it to a boil.  Do not cover the container.  After the first boil, let it simmer for 5-7 minutes.

Step 4

Remove from heat and instantly put the greens in a container filled with water and ice.  After a few minutes, drain all the water out.

Step 5

Add lemon juice.  Grind the greens into a smooth paste.The use of baking soda, lemon juice and putting the greens in a container filled with cold water is to maintain the rich green color of the veggies.

Step 6

Heat oil, add chopped garlic (leaving some aside for tempering), followed by ginger, green chillies, onions, each at an interval of about 30 seconds to a minute. Saute’ for about 5-7 minutes.Add the garam masala, salt, turmeric powder.  Saute’ for another 2 minutes.

Step 7

Add the cornmeal/cornflour to half a cup of cold water and make a smooth paste. Add it to the above gravy. Saute’ for another 2 minutes.  Add the green vegetable paste and let it cook for 5-7 minutes. Then turn off the heat.   Add the paneer cubes / American cottage cheese / tofu cubes.   Add the subzi on to a serving plate.

Step 8

Heat a 2 teaspoons of oil. I used 1 teaspoon of avocado oil, and one teaspoon of mustard oil.  You may use any oil.

Step 9

Add a pinch of asafetida to the hot oil, followed by the cumin seeds, dried whole red chili, garlic.  Once these ingredients splutter, and garlic is browned pour it over the saag paneer.

Step 10

Enjoy with roti, paratha, or any other kind of bread or rice dish.