A simple and flavourful gravy is all you need to get back that homely feeling. Everyday foods, the food which we are used to and the food that we have grown up with is what everyone needs. A little effort and you can have this every single day, trust me it is possible. One such recipe is sarson ka saag, a special gravy from the Punjab region. I have to make do with palak saag as I do not get sarson here.
Next time I plan to grow sarson (mustard leaves) at home after this chilling winter. Till then it is palak saag with no flavours compromised! Palak saag or spinach gravy has some simple masalas and is of course rich in fibre and Vitamin A. Buy fresh organic palak/spinach to make palak saag.
I just love simple gravies and life is made simple by the methods and also the ingredients. Oh and the satisfaction of eating home made food is immense. So why wait, try palak saag and serve with makki di roti and some butter! Try more palak/spinach based recipes from FOI, palak pakoda, palak paratha, palak paddu, palak dal, palak raitha and many more! Try more gravy recipes veg saagu, veg kurma, peas kurma, seemebadanekayi saagu, turai and many more!
- 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!
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
Palak Saag Stepwise:
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 1/2 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!
