Palak Ka Saag is again one of those dishes which may not excite many at the sound of it. This is because Palak is known to be a very nutritious but not so tasty herb – well, after all it’s a notion that how can anything healthy be tasty anyways ! 🙂 During my childhood, even I used to refuse to have Palak till it became a necessity. I was down with chicken pox and so was advised to have Palak due to its nutritional benefits which could help with a speedy recovery. It is then that I realized that if cooked the right way, there are numerous Palak delicacies that can be prepared. One of them is this wonderful Palak Ka Saag recipe which will be a guaranteed hit with your whole family.
- Spinach(palak) fresh and tender- 4 bunches of medium size(approximately 250 gms.)
- 1 large Onion
- Garlic – 3 to 4 pods
- 1 large Tomato
- Besan – 1 tablespoon(Heap)
- Coriander powder – 1 teaspoon
- Red chilly powder – 1/2 teaspoon
- 2 Green Chillies
- Ginger – 1 small piece
- Oil – 1 tablespoon
- Ghee – 1 teaspoon
- Salt to taste
Servings: 3-4 persons
Preparation Time: 10-15 mins.
Cooking Time: 10 mins.
Cut the end part of spinach leaves (stem) and wash the leaves properly with water.
Cook spinach for 2-3 minutes on low heat without adding any water and let it cool.
Cut onion, tomato, ginger and garlic separately into small pieces.
Grind palak, half tomato and green chillies into a coarse paste.
Heat oil in a pan. Once oil is hot, add onion, garlic, ginger and fry till onion turns light brown.
Add besan and fry till besan is brownish and releases its aroma.
Now add the ground coarse palak, rest of the tomato pieces, salt, coriander powder and red chilly powder.
Mix well and cook for two minutes. Palak Ka Saag is ready.
Add ghee and serve hot Palak ka Saag with any kind of rice or roti.
Tip: Add less quantity of salt in the saag than normally required as palak is a little salty vegetable.