Kale and Spinach Saag recipe with Non-fried Paneer Koftas | Learn how to make nutritious Kale and Spinach Saag/curry with Paneer Koftas
Here I am today with a very healthy, easy to make and delicious SAAG recipe, KALE AND SPINACH SAAG.
Delicious saag made with leafy greens Kale and Spinach.. healthy and nutritious saag served with non-fried paneer koftas.
Food For Winters
It is the time of the year when the days are getting too cold and chilly with frozen rains, some snow and high speed winds. It is just mid-November not even official winters…and here is this chilling cold. To cope up with the freezing temperatures here, the body should be well nourished with foods that keep our body warm, immunize us against the cold and infections. I try to incorporate green leafy veggies like spinach, kale, mustard greens, fenugreek, carrots and other winters veggies in our diet along with nuts.
One of our favorite winter dish is Saag. Saag is a curried dish of green leafy veggies like mustard green(sarson), fenugreek(methi), spinach(palak) or amaranth(chaulai), popular in Indian subcontinent.
Being a North Indian, any kind of saag was one of the main food items during winters along with the other winter delicacies.
Eating healthy and as per season
As I have mentioned in my Sarson ka Saag post also how I am influenced by my mom and grandmoms making and talking about eating fresh and seasonal food. Through my mom’s cooking and over the years I learned the value of eating fresh and healthy food and same I too want this to pass on to my kids. Fortunately, my kids are not picky eaters and they eat almost everything that I make. Though at times they do have their tantrums 😏but then who doesn’t have it. And they happily eat their green leafy veggies too.
What is Saag
For me, saag is any kind of green leafy veggies, cooked together to create a power-packed dish. You can add chickpeas, paneer or tofu or corn or mixed veggies. In US here, we get a lot of green leafy veggies all around the year and Spinach is our favourite.
Non-Fried Paneer Koftas
The best thing about these Paneer koftas is that these are not fried but made in the microwave.
I got this recipe of non-fried Paneer koftas from Tarla Dalal book on microwave cooking, few years back and since then I make these whenever I make Shahi Paneer Koftas Curry or add in palak curry instead of paneer pieces or this kale and spinach saag. These koftas are soft and melt in mouth and are made using very less oil.
The recipe is quite adaptable as per the ingredients used. You can use any of the greens like collards greens, mustard greens, fenugreek, spinach or radish leaves. Paneer, tofu, chickpeas or soya nuggets and even mixed veggies like corn, carrots and peas can also be added, instead of koftas.
So come let’s see how to I made this so yummy and healthy Paneer Koftas(non-fried) in Palak and Kale Gravy(Saag).
Can we freeze Kale and Spinach Saag
These cooked greens/saag can be prepared ahead and be refrigerated for good 2-3 days. And Yes, you can freeze it for about a month. Thaw in refrigerator for couple of hours before reheating it.
Do temper it or add a big dollop of butter, before serving, as it adds a fresh taste to the saag. Make a big batch and freeze for a week. Thaw in the refrigerator for few hours before reheating it.
Stepwise pics to make Kale and Spinach Saag
Stepwise pics to make Paneer Kofta
Recipe Card for Kale and Spinach Saag with Paneer Koftas
Kale and Spinach saag with Paneer Koftas
- Pressure Cooker(Indian style/Instant Pot)
To make Saag
- 1 bunch Kale or 2-3 cups
- 2 Cups Spinach(Palak)
- 1 Onions-medium
- 7-8 Garlic Cloves
- 1" piece Ginger
- 2 Tomatoes
- 1-2 Green Chillies (or as required)
- 1 tsp Garam Masala-
- ½ tsp Red Chilli Powder(optional)
- 1 tbsp Oil
- Salt to taste
- 1 tsp Cumin Seeds
To make Paneer Koftas
- 1 Cup Fresh Paneer
- 1 Potatoes(medium)
- 1-2 tbsp Cornmeal/Makki Ka Atta
- ¼ tsp Salt
- ½ tsp Red Chilli Powder
- 1 tbsp Cilantro/ Fresh Coriander(optional)
- 1 tsp Oil
To make Saag
- Wash Spinach and Kale leaves in running water to clean from all the dirt.
- Trim the leaves from the stem and finely chop.In a pan take some water, add leaves and cook till the leaves are soft and tender.
- Add spinach leaves after 2-3 minutes of adding kale leaves as spinach takes less time to cook.
- Once cooked, puree the greens.
- Finely chop onions, garlic, ginger and green chilies. Puree tomatoes.
- In a pan, add oil. As I have mentioned in my earlier posts also, I use mustard oil for veggies and curries, you can use any oil of your choice.
- Heat oil and add, asafoetida(hing), cumin seeds. When seeds crackle, add finely chopped ginger, garlic and green chillies. I pureed chillies with tomatoes, you can do either way.
- Add onions when ginger-garlic start to turn light brown.
- Saute onions till these are light pink, then add pureed tomatoes. Cook till the masala starts leaving the oil, add garam masala, and red chili powder(optional).
- Add pureed greens, adjust the consistency by adding very little water.Cover and cook for another 4-5 minutes, till the greens, are cooked in masala.
- You can add a tbsp of cornmeal to get the rich and creamy texture. I ran out of cornmeal so I didn't add any. A tbsp of cream can also be added.
- Switch off the flame, cover and keep aside.
- Before serving reheat, make the tempering of cumin seeds and red chili powder in desi ghee (called Tadka) and serve hot with the bread of your choice.
To make Paneer Koftas
- Take fresh paneer. I usually use homemade paneer, click here for the recipe of homemade paneer. Store-bought paneer can also be used.
- Grate it finely. Mash potatoes and mix with paneer, cornflour. Add coriander leaves and red chili powder, salt and mix together nicely.
- Add oil and again mix, then form tennis sized balls, flatten a little with hands. This gives you 9-10 koftas.
- Microwave the kofta balls for 2 minutes Start with 1 min 30 sec. If you feel koftas are too soft microwave for another 10-15 sec not more than that. These koftas little water. Do not microwave these for more than 2 minutes, as koftas may get hard.
- You can also fry koftas, incase you don't want to microwave. For that, heat oil in a pan and fry the koftas on medium flame till light brown.
- Add to saag or gravy, don't over mix as these are soft and may crumble.These koftas can be added to any curry like makhani curry or simple onion tomato masala curry.
- Enjoy the koftas in saag with any bread of your choice.
We relish saag preparations with Makki ki Roti or Missi Roti. But I ran out of both cornmeal(Makki atta) and chickpea flour(Besan), so I made Chapatis to go with it. You can also serve it with jeera rice. My younger one likes to have it with rice.
Avoid adding asafoetida or use a gluten-free version to make the Gluten-free Saag.
For Vegan Friendly version–Add tofu or chickpeas or any kind of veggies instead of paneer or paneer koftas for a vegan-friendly version.
Make these greens and enjoy with the non-fried koftas or any other addition of your choice.
Both Kale and Spinach are rich sources of iron, calcium and other minerals. These are rich in antioxidants, folates and Vit. K. Enjoy the healthy meal with yum factor.
Taking my Paneer Koftas in Kale and Spinach Saag to #171FoodieMondayBlogHop where the theme this week is #SaagSaga!! This is the first time I am taking part in that and looking forward to some amazing themes in future!!
I am also taking this yummy Saag with Koftas to Hearth and Soul party.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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Thanks for stopping by and keep coming back!
Thanks for stopping by. Keep coming back for more such yummy recipes 😋!!