Adding greens is a must in my home. Having said that sometimes it so happens that I see fresh greens at the aisle and I cant help myself from grabbing all of them at once. What's wrong in that you might ask? Well, its just that I don't prefer to buy all my greens at one go, since every day spent lurking in the fridge corner, it loses nutrients and freshness. And who wants to eat greens on a daily basis anyways - yeah, sounds ideal but is it realistic?So the last time I went to grocery store, I saw super fresh bunch of mustard leaves, spinach and fenugreek leaves(methi). Its not often that I get fresh fenugreek (frozen rules my kitchen). With so many goodies what does one do? They make saag/sag paneer of course!

I have seen sag paneer, palak paneer and sarson ka sag being used interchangeably and at the end of the day, I don't see any difference between them most of the time. With lots of research and asking experts, I have come to a conclusion. So the question.. What is the difference between Sarson Ka Sag, Palak Paneer and Saag Paneer? Palak Paneer - Palak (spinach) Paneer (Indian cottage cheese) is a gravy based dish made by pureeing Spinach, cooked and enhanced with blend of mild spices and fried (or otherwise) Paneer. Sarson Ka Sa(a)g - Saag basically means any curry (In Punjab,India) made with any green leafy vegetables with mild assortment of spices. Sarson (Mustard Leaves) Ka Saag means a green side dish made predominantly with Mustard leaves. Since the taste of mustard by itself takes time getting used to, spinach is added to bring down its somewhat bitter, pungent/peppery taste. Saag Paneer - Paneer cooked in a green leafy gravy makes Saag Paneer. The greens can be varied to include mustard greens, spinach, fenugreek leaves or even something like mint/cilantro. So since I had all the greens in place, I made my saag with all the above mentioned greens. Also to enhance the health factor, instead of boiling the greens, I steamed them. Less contact with water = more nutrition. It also helps to retain the rich pleasing green color of this dish. You can make it as rich or as low calorie as you want. I opted for something in the middle to maintain the authenticity of the dish.