🇮🇳 Indian Vegetarian

Palak Aur Methi ka Saag

Name: Palak Aur Methi ka Saag
Prep time: 23 min
Cook time: 48 min
Total time: 71 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 300 g, chopped Spinach; 2, finely chopped Onion; 3, chopped Tomato; 2 Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Fenugreek Seeds; 1 tsp Red Chili Powder

🇮🇳 Indian

Spinach and fenugreek leaves slow-wilted with ghee, the winter saag of Punjabi tandoors. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 23 min Cook 48 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Spinach300 g, chopped
Onion2, finely chopped
Tomato3, chopped
Green Chili2
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Fenugreek Seeds1 tsp
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Cook the tomato down into the spices, wetting with water a spoon at a time, to a thick red masala.
4
Stir in the spinach and fenugreek seeds, saute five minutes, then add hot water and cook covered until done.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Hot water, never cold, keeps the gravy from turning greasy and dull.

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Video: Methi Palak ka Saag Aur Paratha | Palak Ka Saag | Dinner Ideas | Lunch Ideas | Chef Prateek · on YouTube