Winter veges have my heart! The onset of winter brings fresh, delightful veges crowding into the local markets. Spinach is one of them. The minute you lay your eyes on these fresh, crisp, green leaves, you are hooked. It’s as if they are begging to be cooked into the most delectable, finger-licking saag! So here goes. This is my jhat-pat version of the slow-cooked punjabi saag. Do tell me if you try it, how you liked it! Tastes equally delicious with hot phulkas, rotis, naans or steamed rice. Do NOT scrimp on the garlic tadka as that’s the secret to it’s yumminess.
Lasooni Palak/ Garlicky Spinach
- Prep Time
- Cook Time
- 4 portions
- Difficulty Level Easy
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- 2 big bunches of fresh palak/spinach
- 3 green chillies
- 1 inch ginger cut into pieces
- 1 medium sized onion finely chopped
- 1 tablespoon finely chopped garlic
- 1 tsp kashmiri chilli powder
- 1/2 tsp jeera/cumin
- 1/2 tsp hing/asafoetida
- 1/2 tsp haldi powder/turmeric
- 1 tablespoon oil
- 1 1/2 tsp salt
- 1/2 tsp sugar
- 1 dry red chilli
- Clean and wash the palak/spinach leaves.
- Fill a big pan with water and bring it to a roaring boil. Add 1 tsp salt in it.
- Add in the washed leaves, the green chillies and the cut ginger. Boil for 3-4 minutes.
- Switch off gas. Drain the leaves in a colander and wash with cold water to shock and retain the lovely green colour.
- Grind roughly in a mixie.
- In a pan heat 1 tsp oil and add in the jeera, hing, turmeric. Add in the chopped onion and saute till it turns transparent.
- Add the spinach paste, salt and sugar to taste. Bring to a boil and switch off gas.
- For the tadka, heat oil in a small kadhai, add the garlic, dry red chilli and switch off the gas before adding in the kashmiri red chilli powder. It can burn easily so remember to take the kadhai off the heat before adding it in.
- Just before serving, add the tadka on the saag generously and admire how glorious it looks!
- It's ready to be devoured now with rotis or rice!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..