Palak saag
PALAK SAAG
INGREDIENTS
- Spinach / palak finely chopped – 1 big bunch or 2 small
- Very finely chopped onion – 1
- Tomato – 1 [ pureed ]
- Ginger garlic grated or finely crushed – 2 tsp
- Chilli pwdr – 1 tsp or as per taste
- Turmeric pwdr – ¼ tsp
- Garam masala pwdr – ½ tsp
- Coriander pwdr – 2 tsp
- Yellow corn meal [ Makai atta ] – 2 tbsp
- Asafoetida – a generous pinch
- Green chilli finely chopped – 1
- Salt to taste
- Ghee + oil – 2 tbsp or more
- Home made butter / butter – to serve
- *** Dry Roast the corn flour / makai ka atta for few seconds till aromatic . [ don’t burn / colour should not change ]
PREPARATION
- Clean ,wash rinse and soak the leaves for sometime so that soil particles are removed.
- Drain of the excess water .
- Boil it with 1 green chilli + water for 5 to 6 mins.
- Off the flame ,drain the water.
- Transfer to a mixie jar with the roasted makai ka atta and grind it into a fine puree.
- You can add 1/4 cup water while grinding .
- The paste has to be thick and not watery.
- Make puree of 1 tomato.
METHOD
Heat oil + ghee in a pan .
Add onions and fry till light brown .
Add ginger garlic paste and fry till raw smell leaves .
Add tomato and fry till oil separates .
Add chilli pwdr + coriander pwdr + turmeric pwdr + garam masala pwdr + asafoetida and fry .
Add the paste + salt .
Lower the flame .
Stir and cook for 2 minutes .
Saag is ready to serve .
Serve hot with makki di roti with a dash of butter + onion + green chilli + pickle .
NOTES
- Keep the paste ready and temper it while serving .Tastes better when hot .Reheating changes the taste.
- Just like palak paneer ,you can add paneer to it .
- You can also add jeera while tempering .
- Roast the flour to remove the rawness.
- Don’t reduce ghee,more the better.
- Adjust masalas as per taste .
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