Source Image: http://images.google.co.inDear Friends,
Yesterday, I have prepared spinach (PALAK & SAAG) !!!
Experiment (as a routine) done on my hubby...he could not told anything about it.... after he had finished his dinner.... he just replied "A-ONE"
....feels pleasure and good...coz I am struggling from 1hr to prepare this one.
Yes, preparations are....not so easy.....but HAPPY END always GOOD and PLEASANT !!!
Once your relatives (particularly your hubby) give good comments....you got VICTORY (feelings & inspirations)....which has no limit at all...
So, prepare it.....taste it....and of course....give your opinions.....
Things required: (for 3-4 persons)
- Spinach (PALAK) - 1 Kg
- Coriander Leaves - 250 gms
- Creamy Curd - 1/2 CUP
- Coriander Powder - 1/2 tsp
- Salt - 1/2 tsp
- Oil - 2 tbsp
- Red Chillies (Dried) - 2 to 3
- Cummin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
How to do? (Preparation):
First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.
Method:
Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.
Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.
Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.
Taste it....!!!
Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)
First wash spinach (palak) nicely and drain it. Cut spinach and coriander leaves into pieces. Take creamy curd and move it rhythmically till it comes smooth and combined into one.
Method:
Put the coriander leaves and spinach (palak) together into a bigger pan or kadhai, without using any sort of oil. Arrange it on a low heat, so as they will gradually start to lose strength and discharge their moisture. Move it very slightly, and cook it till the leaves are sensitive.
Mix it in the coriander powder and salt, and move it very slightly over high heat till it reaches nearly dry stage. Put it into the creamy curd which had already done in preparation.
Take another pan, heat the oil (burning it if using mustard oil). Put red chillies and cook it on high heat till they are getting plump and in black colored. Get down the heat, and add the cummin and mustard seeds. Cover it till the spitting out (TADKA NOISE). Put all the contents of the pan into the spinach (palak), and move it slightly till it get well mixed.
Taste it....!!!
Wait for your hubby's comments....(no doubt it would be "A ONE" !!!)
Top 3 Questions and Answers on "Spinach (Palak) and Saag Recipe"
1. How do I make a delicious spinach (palak) and saag recipe?
Answer: To make a delicious spinach (palak) and saag recipe, start by blanching the spinach leaves, then blend them with cooked mustard greens (sarson) and spices to create a flavorful saag.
2. What are some variations of spinach (palak) and saag recipes?
Answer: Some popular variations of spinach (palak) and saag recipes include adding paneer (cottage cheese) for palak paneer or using different combinations of greens like fenugreek leaves (methi) and radish greens (mooli ke patte) for a unique twist.
3. Can I make a vegan version of spinach (palak) and saag?
Answer: Yes, you can make a vegan version of spinach (palak) and saag by substituting dairy products with plant-based alternatives like tofu or cashew cream and using oil instead of ghee for a dairy-free and vegan-friendly dish.
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