This is a common Punjabi dish, typically served in winter. The name palak ka saag roughly translates as “greens made with spinach”. The term saag usually refers to a dish made with pureed green leaves. The term palak usually means spinach.
Further, saag is often used as the basis for other dishes, including paneer, lamb or vegetables.
The traditional way to serve palak ka saag is as a simple meal with cornmeal roti, giving a very nourishing and healthy meal. You could serve it finger food, accompanied by roti – wheat or corn – cut into wedges. You could even serve it as a side dish. Note that cornmeal roti are gluten-free.
The technique of blanching and chilling the spinach was taught to me by a chef friend. This preserves the vibrant green colour of the spinach, which will become brown otherwise. This technique is applicable to most of the leafy green vegetable recipes in this book.
You can substitute almost any similar ingredient for the spinach. Mustard greens (sarson), fenugreek leaves (methi) or, a favourite of ours, silverbeet – also known as swiss chard – are often used. Lettuce-like leaves do not work as they become too watery.
the recipe
about
equipment
equipment
- large bowl
- large pot
- blender
- kadai
ingredients
ingredients
- 400 g spinach leaves - washed and stalks removed
for the spinach
- 4 litres water
- 1 tbsp salt
- 1 tsp ground turmeric
to cook
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 3 cloves garlic - crushed
- ½ tsp salt
- ½ tsp ground turmeric
- 1 green chilli - finely chopped
instructions
instructions
to make the puree
- Prepare an ice bath by placing half the water in a large bowl then adding ice cubes.
- Bring the remaining water to a boil in a large pot. Add the salt and, turmeric Stir, then add the spinach leaves. Once the pot returns to the boil, use a slotted spoon to immediately remove the spinach and place it into the ice water bath.
- Drain the spinach once it is cold. Taking a handful of the spinach at a time squeeze the liquid from it and place into the blender. Reserve some of the liquid you squeeze out. Puree the spinach, adding a little of the reserved spinach water if needed. Set aside.
- Refrigerate immediately to stop any residual heat browning the spinach.
to cook
- Heat the oil over medium heat in a kadai or wok.
- When the oil is hot, remove the kadai from the heat and add the cumin seeds. When the seeds start to crackle add the crushed garlic and salt, mix well, and toss until the raw garlic smell has gone.
- Add the turmeric and chopped chilli and mix well.
- Return the pan to the heat and add the puréed spinach. Mix well.
- Reduce heat a little, and cook for around ten minutes, folding regularly. The spinach is cooked when the oil separates and rises to the surface.
- Remove from heat, place into a bowl and serve.
notes
notes
- 400g of English spinach is approximately two bunches.
- Silverbeet is a good alternative to English spinach.
- Silverbeet is also known as Swiss chard.
private notes
This feature is only available to subscribers.
