19 November, 2018
Palak ka Saag/ Spinach Greens~Bihari Style
Palak ka Saag is a simple green vegetable that gets done in a jiffy. Made in Bihari style with fresh green spinach with garlic this vegetable tastes great with roti as well as dal.
Palak is cooked in almost every state of India we add a few ingredients remove a few depending on where you live and we Indians make use of the local ingredients in an efficient manner.
The importance of green leafy vegetable has inspired the chefs of the yore to dish up dishes that with palak range from palak paneer, palak pulao, palak dal, crackling spinach, palak salad. And if that is not enough we add it hara bhara kabab, Palak Chakali to name a few. Then there are Kuttus…. okay we can go on you get a general idea.
However, I have to specially mention that in Karnataka, we have a dish called Muddi Palya where almost all the green leafy vegetables are used to make one amazing vegetable that is extremely delicious not only with bhakaari or your bhakar it tastes equally good with chapatti and rice.
Coming to today, I am as a part of Foodie Monday Blog Hop, (YES!!!) We are doing #171 SaagSaga suggested by Kirti this week and do check us out!
I have been looking at the amazing themes that this group cooks with and have wanted to join them. Since have been planning to blog regularly (I know don’t roll your eyes) I thought I will get a push in the direction!
I know I am heading for trouble since I want to join Srvalli’s Bake a ton too!
If only I had some more hours in a day and had a few more hands…. Jokes apart the only way I perform is pressure so trying to put myself in the pressure cooker.
Palak ka Saag is made from Vaishali’s place. Vaishali travels extensively and talks to local chefs so rest assured you will get an authentic dish. This Saag is from Bihar.
Bihar is popular for Bihari Bari-Kadhi/Badi-Kadhi Recipe, Ghugni & Dusaka~Indian State Bihar, Nutritious Sattu ka Paratha, an Indian Bread Stuffed With Roasted Gram to name a few.
Palak ka Saag Bihari Style
- Serves: 3 people
- Preparation time: 10 minutes
- Cooking time: 7-10 minutes
- 2 bundles palak/spinach
- 2 tbsp oil
- 8-10 cloves garlic, minced
- 1/4” ginger, minced
- 2 bay leaves
- 2 green chillies, slit
- 1 onion, small chopped fine
- 1/2 tsp cumin seeds
- 1 tsp ghee
- Salt to taste
- Pick the palak and discard the stems.
- Wash the palak till all the sand and grit clears out. Drain.
- Chop the palak fine.
- In a kadhai/wok heat oil.
- When hot add1/4 tsp jeera/cumin seeds, bay leaves.
- Once the jeera crackles add the onion and sauté till translucent.
- Add chopped garlic and ginger. Sauté till the garlic turns pink.
- Add the spinach and the green chillies.
- Mix well and cover and cook till the palak is tender . (takes about 5-7 minutes).
- Once the palak is tender cook on full flame uncovered until the water is completely absorbed.
- Meanwhile, in a kadhai/wok heat ghee add 1/4 tsp of cumin seeds once the seeds crackle pour on the saag.
- Enjoy while it is hot.