Palak Saag Spinach Saag

About Palak Saag

One Punjabi delicacy combination we love in the winters is Sarson da saag (Mustard greens) and Makki ki Roti (maize flour/cornmeal flat bread). Whilst our stay in Delhi in the winters, we used to make both Sarson ka Saag and Makki ki Roti almost once a week at home. And it would be awesome, with white butter on top of both the roti and the saag. The recipe is not difficult and all you need are tender spinach, radish and the usual pantry staples – onions, tomatoes, ginger, garlic and green chilli peppers. The word “saag” means greens in Hindi. It can refer to a dish made with various greens or the green leafy vegetable itself. I also make a variant with fresh chickpea leaves and it is called Chane ka Saag You can make this spinach saag with any greens of your choice. A combination of spinach and fenugreek leaves (Methi) is also good. If you can get mustard leaves, then make the same recipe with mustard leaves, spinach and bathua leaves (also known as chenopodium/goosefoot/fat hen in english). I have also made the saag in microwave as we ran out of cooking gas. In the step by step post I have mentioned the microwave method as well as the stovetop cooking. In the notes section below I have also listed the stovetop cooking method for palak saag. Also remember to use fresh and tender spinach. You don’t want the saag to be fibrous. If you do not eat onions and garlic, you can skip the garlic and onions entirely. For the tempering, fry some ginger with the ghee and then add the prepared saag to it. We usually make saag at home and then keep it for 3 to 4 days in the refrigerator. Before serving, we temper the saag and then serve it with the roti. In fact the saag always tastes better the next day.

How to make Palak Saag

Cook Spinach, Radish and More Ingredients

1. First rinse 2 bunches of spinach leaves in water using a colander or strainer. Drain all the water very well. Then roughly chop the spinach leaves and set aside. If the spinach stems are tender, then only add them.
2. Do the same with 2 to 3 radish with the leaves and stems. Use fresh and tender radish greens. Also peel the radish roots, chop them and add to the spinach. If you do not have radish greens, but only radish, then use the radish roots only.
3. Now add the following ingredients:

¾ to 1 cup chopped onions1.5 cups chopped tomatoes1 teaspoon chopped ginger1 teaspoon chopped garlic1 teaspoon chopped green chillies ½ cup water

4. And microwave for 7 to 8 minutes on full power. After this add 1 tablespoon of maize flour or cornmeal, 1 teaspoon red chilli powder, 2 to 3 tablespoons butter and salt as needed. Note that these ingredients can also be added later on to the pureed mixture. Mix well. Also if you are out of maize flour (makki ka atta) or cornmeal, then omit adding it. To cook on a stovetop, add all these ingredients in a pan with 1 cup water. Cover and simmer on low to medium-low heat until the veggies are softened. The spinach leaves and radish should also soften. If the mixture looks dry while cooking, add some more water.
5. Again microwave for 5 minutes more.
6. I felt the need to microwave more, so again I microwaved the greens on medium power for 5 minutes.
7. And yet still I felt I have to microwave more. You will see how much liquids the greens and other veggies have released.

Make Palak Saag

8. Let the whole mixture be cooled, and then blend everything in a mixer or blender either coarsely or smoothly, without adding any water. You could blend using an immersion blender also. Wait for the heat to reduce and then blend the cooked saag ingredients.
9. Now microwave again for 4 to 5 minutes. See the difference below. The saag has thickened. If using a stovetop, add the blended puree to the same pan and simmer until the saag has thickened. Set aside. Saag has a medium-thick to thick consistency and is not thin like a curry. Once you get the desired consistency, switch off the heat and set the spinach saag aside.
10. For the tempering melt 1 to 2 tablespoons of ghee in a microwave safe bowl on full power for 1 minute. Add the ⅓ cup finely chopped onions. For cooking on stovetop, sauté ⅓ cup finely chopped onions in ghee until light golden. Then add the prepared saag. Mix and simmer for a few minutes.
11. Microwave for 7 to 8 minutes till the onions turn a light brown
12. Add the 2 to 3 cups of saag (use a measuring cup) that will make up for 2 to 3 servings. Microwave for 2 or 3 minutes more. Top up the serving bowls of Spinach Saag with some homemade White Butter. Serve Palak Saag with any Indian flat bread of your choice with a side of some sliced onions and green chilies. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Methi Chaman Palak Ki Sabji | Palak Sabzi Aloo Palak | Spinach Curry with Potatoes This Palak Saag recipe from the blog archives first published in January 2012 has been updated and republished on December 2022.

title: “Palak Saag Spinach Saag " ShowToc: true date: “2024-10-10” author: “Connie Martini”

About Palak Saag

One Punjabi delicacy combination we love in the winters is Sarson da saag (Mustard greens) and Makki ki Roti (maize flour/cornmeal flat bread). Whilst our stay in Delhi in the winters, we used to make both Sarson ka Saag and Makki ki Roti almost once a week at home. And it would be awesome, with white butter on top of both the roti and the saag. The recipe is not difficult and all you need are tender spinach, radish and the usual pantry staples – onions, tomatoes, ginger, garlic and green chilli peppers. The word “saag” means greens in Hindi. It can refer to a dish made with various greens or the green leafy vegetable itself. I also make a variant with fresh chickpea leaves and it is called Chane ka Saag You can make this spinach saag with any greens of your choice. A combination of spinach and fenugreek leaves (Methi) is also good. If you can get mustard leaves, then make the same recipe with mustard leaves, spinach and bathua leaves (also known as chenopodium/goosefoot/fat hen in english). I have also made the saag in microwave as we ran out of cooking gas. In the step by step post I have mentioned the microwave method as well as the stovetop cooking. In the notes section below I have also listed the stovetop cooking method for palak saag. Also remember to use fresh and tender spinach. You don’t want the saag to be fibrous. If you do not eat onions and garlic, you can skip the garlic and onions entirely. For the tempering, fry some ginger with the ghee and then add the prepared saag to it. We usually make saag at home and then keep it for 3 to 4 days in the refrigerator. Before serving, we temper the saag and then serve it with the roti. In fact the saag always tastes better the next day.

How to make Palak Saag

Cook Spinach, Radish and More Ingredients

1. First rinse 2 bunches of spinach leaves in water using a colander or strainer. Drain all the water very well. Then roughly chop the spinach leaves and set aside. If the spinach stems are tender, then only add them.
2. Do the same with 2 to 3 radish with the leaves and stems. Use fresh and tender radish greens. Also peel the radish roots, chop them and add to the spinach. If you do not have radish greens, but only radish, then use the radish roots only.
3. Now add the following ingredients:

¾ to 1 cup chopped onions1.5 cups chopped tomatoes1 teaspoon chopped ginger1 teaspoon chopped garlic1 teaspoon chopped green chillies ½ cup water

4. And microwave for 7 to 8 minutes on full power. After this add 1 tablespoon of maize flour or cornmeal, 1 teaspoon red chilli powder, 2 to 3 tablespoons butter and salt as needed. Note that these ingredients can also be added later on to the pureed mixture. Mix well. Also if you are out of maize flour (makki ka atta) or cornmeal, then omit adding it. To cook on a stovetop, add all these ingredients in a pan with 1 cup water. Cover and simmer on low to medium-low heat until the veggies are softened. The spinach leaves and radish should also soften. If the mixture looks dry while cooking, add some more water.
5. Again microwave for 5 minutes more.
6. I felt the need to microwave more, so again I microwaved the greens on medium power for 5 minutes.
7. And yet still I felt I have to microwave more. You will see how much liquids the greens and other veggies have released.

Make Palak Saag

8. Let the whole mixture be cooled, and then blend everything in a mixer or blender either coarsely or smoothly, without adding any water. You could blend using an immersion blender also. Wait for the heat to reduce and then blend the cooked saag ingredients.
9. Now microwave again for 4 to 5 minutes. See the difference below. The saag has thickened. If using a stovetop, add the blended puree to the same pan and simmer until the saag has thickened. Set aside. Saag has a medium-thick to thick consistency and is not thin like a curry. Once you get the desired consistency, switch off the heat and set the spinach saag aside.
10. For the tempering melt 1 to 2 tablespoons of ghee in a microwave safe bowl on full power for 1 minute. Add the ⅓ cup finely chopped onions. For cooking on stovetop, sauté ⅓ cup finely chopped onions in ghee until light golden. Then add the prepared saag. Mix and simmer for a few minutes.
11. Microwave for 7 to 8 minutes till the onions turn a light brown
12. Add the 2 to 3 cups of saag (use a measuring cup) that will make up for 2 to 3 servings. Microwave for 2 or 3 minutes more. Top up the serving bowls of Spinach Saag with some homemade White Butter. Serve Palak Saag with any Indian flat bread of your choice with a side of some sliced onions and green chilies. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Palak Paneer Recipe (Spinach & Paneer Cheese Curry) Methi Chaman Palak Ki Sabji | Palak Sabzi Aloo Palak | Spinach Curry with Potatoes This Palak Saag recipe from the blog archives first published in January 2012 has been updated and republished on December 2022.