Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, palak ka saag (spinach saag). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Palak ka saag (Spinach Saag) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Palak ka saag (Spinach Saag) is something which I’ve loved my whole life. They’re fine and they look fantastic.
In this Video Learn how to make palak ka saag-Spinach Curry. Home » Palak Ka Saag (Spinach Curry). Today I will be sharing a very simple but equally mouth-watering Palak Ka Saag or Spinach Curry in which one can easily incorporate variations ensuring that its health quotient remains intact.
To get started with this recipe, we have to prepare a few ingredients. You can cook palak ka saag (spinach saag) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Palak ka saag (Spinach Saag):
- Take 2 bunches Palak
- Take Ginger Garlic
- Make ready Salt as per taste
- Take Ghee as required
- Take Green chilli as per taste
- Prepare 3-4 tablespoons gram flour
- Prepare 1 tsp Cumin
- Take 1 pinch asafoetida
- Make ready Water
Tofu is not an Indian ingredient, but it has a similar texture and flavor. This saag recipe balances out the bitter pungency of mustard greens with some sweet and earthy spinach and is combined with garlic, ginger, spices, and Sarson ka saag is common in Pakistan as well as northern India. It is a sabzi, which means it incorporates leafy parts of vegetables and herbs. Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.
Steps to make Palak ka saag (Spinach Saag):
- Boil palak for 10 minutes add water,pinch of salt,some green chilies,ginger garlic and let it boil. -
- Now Remove from heat and strain. Reserve the stock. Put the boiled greens in a bowl and mash well. Now add 1-2 tbsp slurry besan into mashed palak and again boil it for sometime.
- Heat ghee in the non-stick pan. Break the dried red chillies and add cumin and asafoetida. Let them cook till the seeds crackle.
- Add the ginger-garlic-green chilli paste, mix well and cook for a minute. Add mashed greens, mix and cook well.
- Serve it with chapati/paratha,here I have served it with besani roti.A mixture of gram flour and flour.
Amrit, Saag is a generic name for cooked and pureed green leafy vegetables like mustard greens (THE Sarson of famous Sarson ka Saag), spinach, fenugreek leaves, kale, spring greens, coriander and even mint leaves and Palak is just palak, ahem, spinach! Authentic Palak Paneer (aka Saag Paneer) Smooth & creamy spinach sauce infused with Indian spices -a delicious base for paneer or tofu. Palak Paneer is very similar to Saag Paneer, but this recipe is slightly different, or so I was told while in India. Palak paneer is also sometimes called saag paneer. Palak paneer is often served with basmati rice, naan bread, or both.
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