Palak Ka Saag (Spicy Indian Spinach)

I guess I was too busy baking and making desserts these days, and my blog and space is herded with sugar-loaded recipes, also because of the dulcet desserts event that I recently had and now for sure it calls for a break. After tons of calories jamming up, there is a need for something which is nutrient-rich and calorie-less. Facing back, I see spinach lost somewhere is my recent posts except for the Firangi Kebabs, and this is what possibly buttons me to take up a spinach recipe for this course. This is a recipe by my mom, and she generally makes it with 'Makki Ki Roti'. I can never ever dream of reaching those unbeatable flavors that she imbibes in, but this definitely is a memory refresher for me. 

PALAK KA SAAG (SPICY INDIAN SPINACH)

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Health Meter:

•  Spinach is a member of the goose-foot family, making it a close relation to beets and chard. 
  
•  Spinach is best eaten fresh. It loses nutritional properties with each passing day. Although refrigeration slows the deterioration, half of the major nutrients are lost by the eighth day after harvest. (For long term storage, freeze while fresh.) When fresh, it has crisp leaves. As they deteriorate, the leaves turn limp. 
•  Cooked or raw? Both have their advantages. Whereas cooking reduces Vitamin C and folate levels, it simultaneously boosts beta-carotein and lutein bioavailability. A sensible idea is to have it both ways. Have spinach raw in your lunch salads and cooked in your evening dinner, for example. Some varieties of spinach are rarely eaten raw, though baby spinach is common in salads. If cooked, it is best lightly steamed to preserve nutrients as much as possible.
• When eaten raw, spinach should be very well washed and dried prior to use. (A sensible precaution with all fruits and vegetables, anyway.)  
• Spinach leaves are a mild diuretic and mild laxative.
• It is a myth nowadays to believe that spinach has rich iron content. A second analysis of the green vegetable in the lab revealed that there was a minor decimal error in recording the readings. However, one need not worry about the fact that spinach does not have iron content. In fact, spinach has much more invaluable nutrients that help in block such substances such as bioflavonoids and antioxidants that might lead to cancer if not arrested in the early stages. 

 

Ingredients:

1. Palak/ Spinach: 2 bunches

2. Tomato: 1(big)

3. Onion:1 (big)

4. Garlic pods: 3

5. Green Chilly: 1

6. Turmeric Powder: 1/4 tsp

7. Coriander Powder: 2 tsp

8. Red Chilli Powder: 3/4 tsp

9. Cumin Powder: 1/4 tsp

10. Garam Masala: 1/4 tsp (optional)

11. Salt: 2 tsp or as per taste

12. Oil: 3 tbs

13. Cumin seeds/jeera: 1/4 tsp

14. Asafoetida/Heeng: a pinch

Method:

1. Chop the spinach/palak and wash it well with running water.
2. Chop the onion, tomato, garlic and green chilly.
   
3. Heat oil in a pan and once hot, add in cumin seeds followed by asafoetida/heeng.
4. Throw in onion and fry till light brown on medium fame. Add the chopped garlic and green chilly and fry for a minute.
5. Splash in the spices and cook for 2 minutes till the oil separates.
6. Add the chopped tomato and cook for 3 minutes till it goes mushy. Keep the flame on medium/low.
7. Now pull in the chopped spinach/palak and give a stir. Add the salt, mix and cover for 5 minutes on low flame.
8. Stir twice in between for proper mixing and see that it doesn't burn.
9. Once the palak/spinach is soft, cook uncovered for 5 more minutes to dry off excess water/moisture.
10. Serve fuming hot with chapati or better 'Makki Ki Roti'. :)

 

Suggestions:

1. There's no need to blanch the spinach before cooking.
2. 2 tbs besan/gram flour can also be added if you want the gravy to be slightly thick. 
3. Garam Masals is always an option, but I usually don't prefer it. 

  The recipe flies off to:

 Gimme Green by Rosh, For 'U' Mum by Nupur

 Cooking Concepts: Vegan Diet by Srav's,

Sumee's Bon Vivant: Savory Items,  Show Me The Hits - Fiber Rich Foods at Spicy Treats

Comfort Food at Daily Cuppa, Lets Cook: Greens by Radhika
I'm The Star  at Veg Food and Me, Hot and Spicy Treats at Food Corner

Healthy Morsel pregnancy  and Any one can cook- 44 by Umm,