Punjabi Palak Saag
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Spanish
Key Ingredients:
Mustard leaves
Spinach
Bathua
Ginger
Garlic
Green chillies
Ghee
Asafoetida
Onion
Maize flour
Red chilli powder
Turmeric powder
About Punjabi Palak Saag
Table of Contents
A winter speciality –
you will find this delicacy in every Punjabi home during the cold winter months
- Spinach (palak) 200 gms
- Mustard leaves (sarson ka saag) 500 gms
- Bathus 100 gms
- Ginger, chopped 1 inch
Step 1. Clean and wash mustard leaves, spinach and bathua thoroughly. Chop the leaves finely. Chop ginger, garlic and green chillies.
Step 2. Pressure cook mustard leaves, spinach, bathua, ginger, garlic and green chillies till 3 whistles are given out.
Read MoreIngredients
- Spinach (palak) 200 gms
- Mustard leaves (sarson ka saag) 500 gms
- Bathus 100 gms
- Ginger, chopped 1 inch
- Garlic, chopped 3 cloves
- Green chillies, chopped 2
- Ghee 2 tbsps
- Asafoetida 1 pinch
- Medium onion, chopped 1
- Salt to taste
- Maize flour 2 tbsps
- Red chilli powder 1 tsp
- Turmeric powder 1 pinch
How to Make Punjabi Palak Saag (Stepwise Photos)
Method
- Clean and wash mustard leaves, spinach and bathua thoroughly. Chop the leaves finely. Chop ginger, garlic and green chillies.
- Pressure cook mustard leaves, spinach, bathua, ginger, garlic and green chillies till 3 whistles are given out.
- Open the lid when the pressure reduces completely. Cool, transfer into a grinder jar and grind to a smooth paste.
- Heat ghee in a non-stick pan, add asafoetida and onion and saute till light brown. Add salt and mix well.
- Add the ground mixture and simmer for a few minutes.
- Add maize flour, red chilli powder and turmeric powder and mix well. Cook for 2-3 minutes.
- Transfer into a serving bowl and serve hot with parantha or makki ki roti.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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