palak saag recipe
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4.82 from 11 votes

palak saag recipe

palak saag recipe - authentic punjabi palak saag recipe in microwave oven and in cooking gas
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: main course
Cuisine: punjabi
Servings: 4
Author: Dassana Amit


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)


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.


for cooking palak saag on fire, follow this method:
  1. 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.
  2. 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. 
  3. 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.
for the tempering: 
  1. brown the onions in ghee and then add the saag to it.
  2. simmer for 3-4 minutes.
  3. 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.