Palak Saag Recipe , How to make palak saag

How to make palak saag (spinach saag)

Palak saag recipe is a spinach curry made with spinach, maize flour and some basic spices. It is really easy to prepare at home. This palak saag is a good accompaniment with makki di roti (maize flour flatbreads).

Usually it is eaten in winters in India. I live in UK where weather is mostly cold so  I prepare this spinach saag very often no matter whether it’s winter or summers.

‘Makki di roti and Sarson da saag’ is a popular saying in North India, it means the combination of Sarson (Mustard) saag wth makki di roti. But due to non availability of sarson (mustard leaves) in area where I live, I prepare this spinach saag recipe whenever I crave for saag . You may replace any green vegetable with spinach to make saag like Bathua leaves (chenopodium/goosefoot/fat hen), kale or radish leaves.

My mother in law is big fan of these saag recipes. She prepares palak saag with half spinach leaves and half chenopodium leaves which also tastes very flavorful but I find this method easier than that as bathua leaves are also not very commonly found in UK.

In this palak saag recipe I have used corn meal flour which gives gluey texture to the saag. You may replace it gram flour if corn meal flour is not available. Lets have a look at saag recipe now.

If you are looking for more vegetable recipes, you may like Kadai Mushroom Recipe, Kadai Paneer Recipe Restaurant Style, Tandoori – Soyabean Stuffed Eggplant Recipe.

Ingredients

Spinach leaves – 500gms or 2 bunch Washed and chopped
Tomatoes – 2 large, chopped
Onion – 1 medium sized, chopped
Green chilies – 2 to 3, chopped
Garlic – 3 cloves chopped
Olive oil – 2 tbsp or mustard oil
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Coriander powder – ½ tsp
Red chili powder – 1/4 tsp
Garam masala – ¼ tsp
Cornmeal flour – 1 tbsp
Salt – add to taste
Butter/Ghee- 1 tbsp for garnishing

Let’s prepare palak saag recipe step by step

Heat the olive oil on medium flame in a pan. Once oil starts fuming add cumin seeds. Let them crackle. Now add chopped garlic and saute for a min until they turn golden brown. Then add chopped onion and saute.

Once onion get brown in color add chopped tomatoes. At the same time add chopped green chilies and cook for 2 – 3 min. Once tomatoes turns mushy add the spices coriander powder, garam masala, turmeric powder and red chili powder (if using). Cook the masala on low heat and be patient.

Now masala would have started to release oil. It is a sign that masala is cooked perfectly. Now add the spinach and saute for 2 minute.

In starting spinach will release water but later it will evaporate. Add salt and cook 10 – 12 minutes with lid on. After 10 min open the lid add maize flour. Mix it well. This maize flour or cornmeal flour gives the gluey or slimy texture to the saag. Cook again for 2 min with lid covered.

Open and saute for 2 minutes if palak saag is wet else you can switch off the flame. Palak saag is ready to serve hot with makki ki roti or any paratha. Just top up the spinach saag with some butter and enjoy. 

5 from 2 votes

Print

Palak Saag Recipe , How to make palak saag | Spinach saag step by step

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Palak saag recipe is a spinach curry made with spinach, maize flour and some basic spices. It is really easy to prepare at home. This palak saag is a good accompaniment with makki di roti (maize flour flatbreads).

Course: Mains

Cuisine: North Indian, Punjabi

Servings: 3 -4

Author: Rachna's Kitchen

Ingredients

• Spinach leaves - 500gms or 2 bunch Washed and chopped
• Tomatoes - 2 large chopped
• Onion - 1 medium sized chopped
• Green chilies - 2 to 3 chopped
• Garlic - 3 cloves chopped
• Olive oil - 2 tbsp or mustard oil
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - ½ tsp
• Red chili powder - 1/4 tsp
• Garam masala - ¼ tsp
• Cornmeal flour - 1 tbsp
• Salt - add to taste
• Butter/Ghee- 1 tbsp for garnishing

Instructions

1. Heat the olive oil on medium flame in a pan.
2. Once oil starts fuming add cumin seeds.
3. Let them crackle.
4. Now add chopped garlic and saute for a min until they turn golden brown.
5. Then add chopped onion and saute.
6. Once onion get brown in color add chopped tomatoes.
7. At the same time add chopped green chilies and cook for 2 - 3 min.
8. Once tomatoes turns mushy add the spices coriander powder, garam masala, turmeric powder and red chili powder (if using).
9. Cook the masala on low heat and be patient.
10. Now masala would have started to release oil.
11. It is a sign that masala is cooked perfectly.
12. Now add the spinach and saute for 2 minute.
13. In starting spinach will release water but later it will evaporate.
14. Add salt and cook 10 - 12 minutes with lid on. After 10 min open the lid add maize flour.
15. Mix it well.
16. This maize flour or cornmeal flour gives the gluey or slimy texture to the saag.
17. Cook again for 2 min with lid covered.
18. Open and saute for 2 minutes if palak saag is wet else you can switch off the flame.
19. Palak saag is ready to serve hot with makki ki roti or any paratha.
20. Just top up the spinach saag with some butter and enjoy.