Description
Palak saag is an authentic, delicious and easy recipe prepared at home with spinach, maize flour and some basic spices that you can serve with any Indian flat bread of your choice for a comforting and hearty meal.
Scale
Ingredients
- 500 grams or 2 bunch spinach (palak), washed and chopped
- 2 medium size radish (mooli) with tender leaves, washed and chopped
- 1 large onion, chopped
- 2 to 3 tomatoes chopped
- 2 to 3 green chilies, chopped
- 1 inch peeled ginger, chopped
- 5 to 6 garlic cloves, chopped
- 1 teaspoon red chili powder
- 2 to 3 tablespoons ghee or butter
- 1 tablespoon maize flour (makki ka atta) or cornmeal
- Water as needed
- Salt to taste
For the Tempering
- 1 medium-sized onion, finely chopped
- 1 green chilli, finely chopped (optional)
- 1 teaspoon chopped ginger (optional)
- 1 to 2 tablespoons ghee (clarified butter)
Instructions
- Cut and discard the hard stems of spinach.
- Wash spinach leaves and radish leaves with water a few times to get rid of the dirt.
- Now chop the spinach leaves and radish leaves roughly and set it aside.
- Finely chop the garlic, ginger, green chilli, and tomatoes and keep them aside.
- Also chop the radish.
- In a pressure cooker heat clarified butter.
- Add ginger, garlic. Saute them for a minute.
- Add chopped onion.
- Cook on medium heat till it is light brown in color.
- Add chopped tomatoes, green chillies.
- Add salt to taste and red chilli powder into it.
- Mix well.
- Add all the greens – chopped spinach and radish.
- Also add maize flour with 1 cup of water.
- Mix everything together well.
- Cover and cook for 3 to 4 minutes till spinach and other ingredients soften.
- Once cooled, blend the mixture to make a smooth or coarse paste.
- Now take another pan, transfer the blended saag paste and simmer for 7 to 10 minutes till it thickens a little bit. If Required, add water to adjust the consistency of the saag.
For the tempering
- In a small pan, add ghee or butter.
- Once heated, add ginger, green chillies and chopped onion.
- Saute till it turns light brown and aromatic, immediately add the tempering to the saag.
- Top up the spinach saag with some butter.
- Serve hot with any Indian flatbread, rice etc.
Notes
- You will need fresh spinach and radish leaves for this recipe.
- Make sure to wash the greens 3 to 4 times, so that all the dirt/mud removes easily.
- Do not over cooked the spinach leaves as they will loose their colour completely.
- Using maize flour or cornmeal flour gives the gluey or slimy texture to the saag.
- Adjust spice as per your taste, add a little more garam masala if you like.
- To enhance its taste more, add also chopped garlic into the tempering as per your taste preference.
- Category: Main course
- Cuisine: Punjabi
Keywords: Easy Palak Saag Recipe, How to make Palak Saag, Punjabi Palak Saag, Indian Lunch Recipes