Friday, 20 January 2012

Nepali Saag

Quick and easy this recipe gives an interesting twist to palak / spinach and in my opinion the most tasty version of palak ko saag .

Quantities are approximates , tweak to taste .

1 Kg Palak / Spinach washed and finely cut .
1 Large Onion ( Chopped small ).
2 Tomatoes ( Diced small ),
1 Green Chili Minced .
1 teaspoon Sarson / Mustard Seeds .
1/2 Teaspoon Dhania / Coriander Powder
1/2 Teaspoon Salt
60 Ml Mustard Oil.

The Tadka ( Final Seasoning ):
4-5 Cloves Of Garlic Chopped Small ( you can see in the photograph )
3-5 Dried Red Chilies .
1 Tablespoon Ghee .

Method:
Smoke the oil in a wok , splutter the seeds and add the onions . Cook till translucent , add tomatoes , green chili , salt and dhania powder , cook covered till you end up with a well blended paste . Now add the greens . Mix well , and cook covered about 10 minutes over low heat . The saag will be done .

When ready to serve heat the ghee , add red chilies , when darkish remove from the ghee and throw into the ghee the chopped garlic . Splutter till lighty brown and pour over the sag . I am certain you will love this non pasty saag !

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