Thursday, 15 May 2014

Pui Saag 0r Malabar Spinach


This saag isn't seen too often where I live so I rarely get to make it .Thick and juicy stems are cleaned and chopped along with the leaves and often this is cooked with other vegetables. I love the taste do don't add any other greens/ vegetables.
500 Grams Pui Saag.
1 Teaspoon Panch Phoron - A mixture of  fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts.
Paste of 1 tablespoon Mustard Seeds and 1 teaspoon Poppy Seeds.
1 Teaspoon Grated Ginger.
Whole Dried Red Chiles / Green Chilies with slits to taste.
Haldi.
Salt.
2 Tablespoons Mustard Oil.
Heat Mustard oil , splutter seeds , then add the whole chiles and ginger  . After 30 seconds add the saag , haldi and salt. Cook covered.Saag will release water , to that add the poppy and mustard paste , mix well and finish cooking the saag . Total cooking time around 10 minutes , the saag comes out superb .


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1 comment:

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