Tag Archives: saag recipe

Palak Saag Recipe – Spinach Greens – How to make Palak Ka Saag

Palak Saag Recipe – Spinach Greens – How to make Palak Ka Saag

Palak saag or spinach greens is a highly nutritious and delicious saag recipe prepared exactly the same we make sarso saag. Spinach is a good source of iron and vitamins and should definitely be included in our daily meals. You can make this saag recipe with any combination of greens as per your preference and availability. In case sarso leaves or mustard is not available then this simple and easy variation to the authentic sarso saag recipe is a good option for you.

This spinach saag recipe makes a perfect combo with any Indian bread like parantha, chapatti or naan. Infact, it goes well with plain or jeera rice as well. To make this devouring and perfect main course dish, all you need to do is just follow this simple recipe with step-by-step pictures and relish eating it. You and everyone at your home will surely love eating this palak saag recipe for sure!

Directions

Getting ready:

1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.

 

palak saagMaking:

2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.

palak saag

3. Cover the spinach and let it simmer on low-medium flame till cooked through.

palak saag

4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.

palak saag

5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.

palak saag

6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.

palak saag

7. Then add red chilly powder to the masala and mix it well.

palak saag

8. Check spinach to see if cooked through or not.

palak saag

9. Add the prepared masala into the spinach and mix everything really well.

palak saag

10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.

palak saag

11. Cover and cook it for 6-7 minutes on low-medium flame.

palak saag

12. After 6-7 minutes, add chopped coriander leaves to it.

palak saag

13. Spinach saag is now ready, transfer it to a serving bowl.

palak saagServing:

14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.

palak saag

15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

Palak Saag Recipe - How to make Palak Ka Saagpalak saag
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 500 grams
  • Tomatoes – 2 (paste)
  • Green chilly – 2 (paste)
  • Ginger – 1 inch (paste)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Maize flour – 2 tbsp
  • Oil – 2 tbsp
  • Ghee – 1-2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.
  2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.
  3. Cover the spinach.
  4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.
  5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.
  6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.
  7. Then add red chilly powder to the masala and mix it well.
  8. Check spinach to see if cooked through or not.
  9. Add the prepared masala into the spinach and mix everything really well.
  10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.
  11. Cover and cook it for 6-7 minutes on low-medium flame.
  12. After 6-7 minutes, add chopped coriander leaves to it.
  13. Spinach saag is now ready, transfer it to a serving bowl.
  14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.
  15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

 

 

Saag Paneer Recipe

Saag Paneer Recipe – How to make the perfect Saag Paneer

Saag Paneer is a delicious and healthy recipe. We all know it so well that Saag is the most popular and relished North Indian recipe prepared using the winter greens. But today we are sharing a little uncommon and unique recipe of Saag paneer with you. Surprised? You would have never seen anybody making saag with paneer or in any restaurant’s menu. Try making this recipe of Saag paneer yourself and believe me, the recipe will definitely came out just perfect. Everyone at ou home will just relished this lip smacking dish.

With the arrival winters, we get green leafy vegetables in abundance. So,we are using these greens for making today’s dish – Saag Paneer. We have used sarso leaves, spinach, fenugreek leaves and radish leaves for making the dish. But you can omit the use of any of the greens as per your taste. You can also add bathua to the dish. So, here is new version of Saag paneer recipe for you all. Try making this dish at your home and surely you and your family will love it too. Enjoy!

Directions

Getting ready:

1.  Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.


2.  Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.


3.  Cut paneer in small chunks as well.

Making:

4.  Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.


5.  Let the veggies cool down and then grind them finely in a mixture jar.


6.  Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.


7.  Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.


8.  Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.


9.  Stir fry the masala until you see oil separating from the edges of the masala.


10.  Now add the green veggies paste and salt to the masala. Stir everything really well.


11.  When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.


12.  Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.

Serving:

13.  Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Saag Paneer Recipe saag paneer
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso leaves - 250 grams
  • Radish leaves - 2 to 3 radishes leaves
  • Spinach leaves - 250 grams
  • Fenugreek leaves - 125 grams
  • Green coriander - 50 to 60 grams
  • Green chilly - 2
  • Cumin seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander powder - 1 tsp
  • Oil - 2 to 3 tbsp
  • Ghee - 1 tbsp
  • Paneer - 200 grams
  • Tomato - 3 (200 grams)
  • Chickpea flour - 3 (200 grams)
  • Salt - 1 tsp or as per taste
  • Ginger paste - 1 tsp
  • Red chilly powder - ¼ tsp
Instructions
  1. Let’s start with chopping all the greens. Then thoroughly wash the sarso leaves, radish leaves, spinach and fenugreek leaves, separately, place them in a colander to dry completely.
  2. Rinse the tomatoes-green chilies and place them in a mixture jar to make a fine paste.
  3. Cut paneer in small chunks as well.
  4. Pressure cook the chopped leaves with ½ to ¾ cup of water. Let the leaves simmer until it whistles once. After this turn off the flame and let the steam escapes on its own.
  5. Let the veggies cool down and then grind them finely in a mixture jar.
  6. Heat 1 tsp oil in a pan or wok and stir fry the paneer chunks until they become little brown on both sides. Drain out the fried chunks on kitchen paper towel to remove excess oil.
  7. Add 2-3 tbsp oil more in the same pan along with cumin seeds. When the seeds crackles add asafoetida, ginger paste, coriander powder and chickpea flour to it.
  8. Saute the spices for few seconds and add tomato-green chilly paste to the pan, followed by red chilly powder.
  9. Stir fry the masala until you see oil separating from the edges of the masala.
  10. Now add the green veggies paste and salt to the masala. Stir everything really well.
  11. When you see a gentle boil in the gravy, add the paneer chunks and chopped green coriander to it.
  12. Cover and let the sabzi simmer for 4-5 minutes on low flame. Devouring saag paneer is now ready to serve. Transfer the sabzi to a serving bowl.
  13. Garnish the sabzi with coriander sprigs and 1-2 tsp ghee and serve this delectable and delicious saag paneer sabzi with any Indian bread i.e roti, parantha or naan and relish eating. Infact, it goes well with rice too.

 

Sarson Ka Saag Makki Ki Roti Recipe – Dhaba Style Makki di Roti Sarson ka Saag

Makki Ki Roti Sarson Ka Saag Recipe – Dhaba Style sarson ka saag makki ki roti

Sarso saag and maize flour roti, this scrumptious and super hit combo always makes most of us drool. Sarso saag is a Punjabi recipe where saag means green and sarso means mustard. There is no shortcut in the procedure for making this saag. You need a thorough sorting, washing, chopping and cooking of these leaves. The best Indian bread that best accompaniments this saag is makka (maize flour) roti.

Steaming hot makki roti with sarso saag and a dollop of butter or ghee is a yummy and lip smacking treat in winters. You can also use other green veggies like spinach, bathua, fenugreek leaves etc along with sarso leaves to make the saag. So, here is an easy method for preparing sarson saag and makki roti.

Directions

Getting ready:

Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.

sarson ka saag &makke ki roti

Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.

sarson ka saag & makke ki rotiMaking:

Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by 1/2 cup water. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.

sarson ka saag & makke ki roti

Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder. Saute for a while and add maize flour into it. Stir constantly to roast the flour until it gets little dark in color.

sarson ka saag & makke ki roti

Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.

sarson ka saag & makke ki rotiAdd 1 cup water and some green coriander as well. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.

sarson ka saag & makke ki roti

Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.

sarson ka saag & makke ki roti

Meanwhile preheat a tawa. Pinch some dough and roll into a round shape. Wet your hands with some water and flatten the dough ball into a chapatti. Very gently place this rolled roti on the tawa.

sarson ka saag & makke ki roti

When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.

sarson ka saag & makke ki roti

Place the roti on a bowl placed over a plate. Apply some ghee over it. Likewise prepare rest of the rotis.

sarson ka saag & makke ki roti

You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet. Also, apply some water on the dough ball. Place a dough ball over it.

sarson ka saag & makke ki roti

Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin. Very gently separate the roti from a polythene sheet. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.

sarson ka saag & makke ki rotiServing:

Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.

Suggestions

  • If you wish to add garlic in the saag, then after you splutter cumin seeds, coarsely crush 5 to 6 garlic cloves and add it to the pan. Saute until little pinkish and rest follow the same procedure.
  • For 3 to 4 members
  • Time – 75 minutes

Sarson Ka Saag Makki Ki Roti Recipe - Dhaba Style Makki di Roti Sarson ka Saag Makka Roti and Saag Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sarso Saag - 400 grams
  • Spinach - 100 grams
  • Bathua - 100 gra,s
  • Tomato - 3 (250 grams)
  • Green chilly - 2
  • Ginger paste - 1 inch piece
  • Mustard oil - 2 to 3 tbsp
  • Green coriander - 2 tbsp (finely chopped)
  • Maize flour - 2 to 3 tbsp
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp (optional)
  • Coriander powder - 1 tsp
  • Red chilly powder - ¼ tsp
  • Salt - Less than 1 tsp or as per taste
Instructions
  1. Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
  2. Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.
  3. Also, wash tomato, green chilly and ginger, place them in mixture jar and make a fine paste.
  4. Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by ½ cup water.
  5. Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
  6. Open the lid of pressure cooker and mash the veggies with a ladle or spoon.
  7. Heat 2 tbsp of oil in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder.
  8. Saute for a while and add maize flour into it.
  9. Stir constantly to roast the flour until it gets little dark in color.
  10. Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring at regular intervals.
  11. When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.
  12. Add 1 cup water and some green coriander as well.
  13. Cover and cook on low flame for 10 to 12 minutes. Stir the sabzi after every 1 to 2 minutes. Sabzi is now ready.
  14. Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough.
  15. Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
  16. Meanwhile preheat a tawa. Pinch some dough and roll into a round shape.
  17. Wet your hands with some water and flatten the dough ball into a chapatti. 18. Very gently place this rolled roti on the tawa.
  18. When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
  19. Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.
  20. Place the roti on a bowl placed over a plate.
  21. Apply some ghee over it. Likewise prepare rest of the rotis.
  22. You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet.
  23. Also, apply some water on the dough ball.
  24. Place a dough ball over it.
  25. Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin.
  26. Very gently separate the roti from a polythene sheet.
  27. Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.
  28. Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.