palak saag recipe with step by step photos – this palak saag recipe is exactly the same way i make sarson da saag. i do not get sarson in goa, so i have made the saag with spinach and radish. and spinach is very good for you and your family…
one punjabi delicacy combination i love in the winters is sarson da saag (mustard greens) and makki di roti (flat maize flour bread).
whilst our stay in delhi in the winters, we used to make both sarson da saag and makki di roti almost once a week at home. and it would be awesome, with white butter on top of both the roti and the saag.
i was not much of a lover of punjabi food. i preferred my goan and south indian food always over punjabi food. but after getting married to a punjabi man, i started to make, relish and savor punjabi cuisine.
initially, i was actually shocked to see how much of ghee goes over the parathas and then to top it up with butter and then finish of with lassi. too much for me to handle :-0
you can make the saag with any greens of your choice. a combination of spinach and fenugreek leaves/methi is also good. if you can get mustard leaves, then make the same recipe with mustard leaves, spinach and bathua leaves (also known as chenopodium/goosefoot/fat hen in english). with bathua, i also make the recipe of bathua paratha.
i also made makki di roti to go along with the palak saag and the recipe is posted on this link: makki di roti. two more variations of saag you can make are:
i have also made the saag in microwave as we ran out of cooking gas. in the step by step post i will write the microwave method and in the notes section below i have mentioned the usual cooking method for palak saag.
also remember to use fresh and tender greens. you don’t want the saag to be fibrous. if you do not eat onions and garlic, you can skip the garlic and onions entirely. for the tempering, fry some ginger with the ghee and then add the saag to it.
we usually make saag at home and then keep it for 3-4 days in the refrigerator. before serving, we temper the saag and then serve it with the rotis. in fact the saag always tastes better the next day.
if you are looking for more palak recipes then do check palak paneer, palak mushroom, aloo palak curry, palak corn curry and palak dal recipe.
spinach greens or palak saag recipe below:
palak saag recipe
INGREDIENTS FOR palak saag recipe
For the Saag:
- 2 bunch of spinach (palak), chopped
- 2 to 3 radish with tender leaves (mooli), chopped
- 1 large onion, chopped
- 2 to 3 medium size tomatoes, chopped
- 1 green chili, chopped
- 1 inch ginger (adrak), chopped
- 5 to 6 small to medium garlic cloves (lahsun), chopped
- 1 teaspoon red chili powder (lal mirch powder)
- 2 to 3 tablespoons butter
- 1 tablespoon maize flour (makki ka atta)
- ½ cup water
- salt as required
For tempering the saag for 2-3 servings:
- 1 medium sized onion, finely chopped enough for saag meant for 2 people
- 1 small green chili, chopped (optional)
- 1 teaspoon chopped ginger, optional
- 1 to 2 tablespoons ghee (clarified butter)
HOW TO MAKE palak saag recipe
Preparing the Saag:
- combine all the greens, onions, tomatoes, ginger-garlic-chili with water in a microwave safe bowl and microwave for 7-8 minutes on high power.
- add the butter, maize flour, salt and chili powder.
- microwave again on medium power for 12-15 minutes.
- when cooled, blend the whole mixture coarsely or smoothly... whatever you prefer.
- microwave the pureed mixture for 4-5 minutes on medium power.
Preparing the Tempering for 2-3 servings:
- in another microwave safe bowl, take some ghee and microwave for 1-2 minutes.
- add the onions and microwave for 7-8 minutes till they get light browned.
- add the 2-3 small bowls of saag to the browned onions and microwave for some 2-3 minutes more.
- top the spinach saag with homemade butter and serve with makki di roti.
RECIPE TIPS
- add all the greens, onions, tomatoes, ginger, garlic, green chilies with salt and water in a deep pan or a pressure cooker. add around 1 cup water to the veggies.
- cook the whole lot in the pan for 7-10 minutes or in a pressure cooker for 3 to 4 minutes. also add maize flour and butter.
- once cooled blend into a smooth or coarse paste. add the saag in another pan and simmer for 7-10 minutes till it thickens a little bit.
- brown the onions in ghee and then add the saag to it.
- simmer for 3-4 minutes.
- for a saag serving 2-3 people, 1 medium sized onion is enough with 2 tbsp ghee for the tempering. the remaining saag you can refrigerate and use as when required.
TRENDING RECIPE
step by step palak saag recipe in microwave oven:
1. wash and chop the spinach leaves.
2. do the same with radish leaves. use fresh and tender radish greens. also peel the radish roots, chop them and add to the spinach.
3. now add chopped onions, tomatoes, ginger, garlic, green chili with 1/2 cup water.
4. and microwave for 7-8 minutes on full power. after this add maize flour, red chili powder, butter and salt. note that these ingredients can also be added later on to the pureed mixture. mix well.
5. again microwave for 5 minutes more.
6. i felt the need to microwave more, so again i microwaved the greens on medium power for 5 minutes.
7. and yet still i felt i have to microwave more…. you will see how much liquids the greens and other veggies have released.
8. let the whole mixture be cooled, and then blend everything in a mixer or blender either coarsely or smoothly, without adding any water.
9. now microwave again for 4-5 minutes… see the difference below. the saag has thickened…
10. for the tempering melt the ghee in a microwave safe bowl on full power for 1 minute. add the chopped onions .
11. microwave for 7-8 minutes till the onions turn a light brown
12. add the amount of saag that you are going to serve. microwave for 2 or 3 minutes more.
top up the serving bowls of saag with some homemade white butter and serve palak saag with makki di roti and some onions and green chilies.
hi,
thanks for your recipes, they are very useful and savoury. I noticed in this particular recipe, you added butter and maize flour to the microwave version but skipped the same for the cooking gas version. Was the intentionally or are they required?
i have not skipped. i have forgotten to mention it. maize flour is added to thicken the saag. so you can add.
Just now tried this, n loved every bit of its flavour and texture. Heavenly yummy with butter. Just that made without maize.
A must try guys…
Thanks Niranjan for sharing positive feedback on palak saag.
Can we freeze this palak ka saag?
you can freeze it.
tried this palak da saag. added groundnut powder instead of maize. came out super. thanks a lot for this recipe
welcome mukund. nice to know this.
Is there any substitute for ‘makki ka aata’ in this recipe?
use besan.
Hello Dassana! Thank you for all the wonderful recipes. I too am fond of greens and have some form or the other everyday. Please could you tell me whether I can combine kale and spinach? Thanks a lot!
welcome mimi. for this recipe you need greens that become mushy. kale does not, so in this recipe i would not suggest it. but yes in another recipe you can combine both kale and spinach.
Thank you Dassana. I’m preparing this right now in a pressure cooker and noticed that butter/maize flour is not required if cooking in a pressure cooker as compared to the microwave method. Is that right? Thank you again for patiently answering all our queries.
when i make saag in pressure cooker, i always add the maize flour. you can skip the butter. welcome mimi.
Thank you Dassana for the information. I have one last question about this recipe☺️….I made this and it turned out very good, however, I have a whole lot left and we have already had 4 meals of it….is there anything else that can now be made with the remaining palak saag preparation…like hara bhara or a palak pulao? Thank you again so much for your patience and guidance.
thanks mimi. good to know that the recipe turned out good. you can make palak rice and even palak kabab. for kababs, just add the leftover saag to mashed potatoes. add roasted gram flour and spices. shape them to patties. pan fry or shallow fry. for rice, cook rice first. then make a tempering with onions and a few spices, add the saag. heat it. then add the cooked rice. stir very well. for paratha, make a dough with the saag and whole wheat flour. add some spices powders. then make parathas.