Palak Saag / Spinach Gravy

Healthy, Creamy and a traditional Punjabi dish

Are you constantly trying to include more greens in your diet but think that salads all-the-time is boring? Bingo!

I love palak aka spinach (thanks to Popeye). In fact, I can eat green leafy vegetables like a cow. I know they're not the most delicious vegetables on earth but they literally define 'Healthy'. I don't think I even have to go through the pain of writing down how much goodness spinach, kale, turnip greens etc. etc. etc. bring to your diet. I try to include spinach (because it is easily available here) at least once or twice a week in a meal. Again, I know it's not much but I also need tasty food and I did not grow up eating salads everyday.

One of me most favorite spinach dishes is Saag, which is a common dish North-India with few variations. Saag is typically made with mustard greens and radish greens but in places where you don't get these, you can obviously use any green leafy vegetable of choice.

Saag is usually served with rotis (Indian bread) made from corn flour. It is cooked so well and is so creamy, rich and buttery that you don't even realize you're eating spinach. I made this recipe for lunch as a part of the Punjabi mini-thali (platter) and my house was smelling like a 'Punjabi Dhaba', trust me.

With no over-the-top ingredients, this super tasty and healthy dish is one of the best ways to enjoy spinach!

THE RECIPE

Category: Main Course

Style: Indian / Punjabi

Servings: 4

Ingredients:

• 500 grams spinach
• 3 onions, medium-sized,  chopped and pureed
• 3 tomatoes, medium-sized, chopped and pureed
• 3 green chilies, slit
• 1/4 cup white radish, roughly chopped (optional)
• 1 tablespoon ginger-garlic paste
• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon asafoetida
• 1 – 2 teaspoons red chili powder, adjust your spice-level
• 2 teaspoons coriander powder
• 1 teaspoon garam masala powder
• 1 teaspoon sugar (optional)
• 4 cups water
• Salt to taste

Instructions:

1. Wash the spinach well in running water. In a large vessel, add 4 cups of water, spinach, green chilies, roughly chopped radish and a pinch of salt. Cover and cook for about 20 minutes.
2. When the spinach and other ingredients are well cooked, strain them out using a colander. Use the water as broth for soups.
3. Cool the ingredients and grind into a smooth puree. Do not add too much water unless necessary. The puree should be thick.
4. In a pan, heat oil, add asafoetida and ginger garlic paste. Cook for about 30 seconds until the raw smell is gone.
5. Add onion puree, turmeric powder, red chili powder and coriander powder. Stir well and cover with lid. Let it cook for 5 minutes or until the onions start oozing out oil.
6. Add in the tomato puree and garam masala. Cover the lid again and cooking for about 6-7 minutes until the spices are combined well and the mixture oozed out oil from the sides.
7. To this, add in the spinach puree and fresh coriander leaves. Cook for about 10 minutes.  Stir in between. Add water if necessary if the gravy thickens too much or to suit your preference.
8. Add sugar and salt. Cook for another 1 minute. Remove from heat and add butter.
9. Serve healthy, hot and creamy spinach /palak saag with rotis. 

Check out the complete Punjabi Meal (Mini-Thali) Menu and Recipes.