Go Back
–+ servings
palak saag recipe
Print Recipe
4.85 from 13 votes

palak saag

This is an authentic Punjabi palak saag recipe made 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

Ingredients

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 , chopped
  • 5 to 6 small to medium garlic cloves , chopped
  • 1 teaspoon red chili 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)

Instructions

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.

Notes

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.