Palak Saag | Spinach Saag | Gravy Recipes
Author: Vindhya Desai
Recipe type: Lunch
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 2 Cups chopped palak/spinach
- 1 Tbsp butter
- 2 sliced onions/shallots
- 1 chopped tomato
- 1-2 cloves chopped garlic
- 1" chopped ginger
- 1 slit green chilli
- ½ Tsp garam masala
- ¼ Tsp red chilli powder
- 1 Tsp dhania-jeera powder
- 1 Tbsp makai ka atta/maize flour/cornmeal (coarse cornmeal)
- Wash tomatoes, peel ginger, garlic and onion and keep them ready
- Roughly chop tomatoes, ginger and garlic and slice the onions
- Pick and wash the spinach in a colander, set it aside
- Once the water from spinach has drained away, put the spinach in a deep pan
- Add chopped tomato, ginger, garlic, chilli and onions
- Cover and cook till spinach and other ingredients soften
- Next add dhania-jeera powder and garam masala
- Add salt to taste and mix well
- Allow this to cool
- Add this mixture into a mixer jar and grind into a paste
- Bring mixture back to heat, add ½ Cup water
- Let it come to a light boil
- Now add cornmeal and mix very well and ensure there are no lumps
- In a small pan, add butter and let it melt
- Throw in a sliced onion and start frying
- Allow the onion to turn golden brown on low flame
- Sprinkle red chilli powder
- Pour this over the palak saag mixture
- Mix well, serve hot with makki di roti!
Make sure to use fresh palak/spinach leaves
Do not over boil the spinach leaves as they will discolour completely
Adjust spice as per your taste, add a little more garam masala if you like
Recipe by Food Of Interest at https://foodofinterest.com/palak-saag/
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