Palak Saag and Makki Ki Roti are the staple food of Punjab, India. Traditionally it uses a lot of onions but this Jaini Palak Saag recipe is without onions and garlic, perfect for Jains.
- Separate palak stems from the leaves. Wash the leaves a few times because sometimes they contain a lot of dirt.
- Peel and chop the shalgam coarsely.
- Boil palak, shalgam with green chillies and half of ginger in a large pan with about 1/2 inch of water. Once the water starts boiling reduce the heat.
- Cook for about 15 minutes. The leaves will settle down and reduce in volume. Turn off the heat and let it cool.
- Blend the palak mixture finely once it cools down.
- Blend tomatoes finely and keep aside.
- Mix corn flour in one cup of water. Add yogurt and whisk again. Keep aside. If you don’t have makki flour, you can also use besan.
- Heat 1 tbsp of ghee in a wok. Add half the jeera and wait till it crackles. Now add haldi, half the red chilli powder, coriander powder and mix.
- Add tomato puree and salt and cook till oil starts to separate.
- Add the yogurt mixture and stir constantly till it starts to boil. Cook for 5 more minutes.
- Now add the palak puree to the wok and cook on slow heat for about 30 minutes.
- Prepare chaunk: Heat ghee in a small pan. Add the remaining cumin seeds and heeng. Wait till cumin seeds crackle. Add whole red chillies and fry them. Add red chilli powder and mix.
- Garnish Jaini Palak Saag with chaunk and julienned ginger. Serve hot with Makki Ki Roti.
- It’s very important to add corn meal to the Jaini Palak saag. It works as a binding agent and gives a nice smooth texture.
- Turnip gives saag a bit of body and sweetens it a bit. You can also use broccoli instead of turnip.
- You can also add methi and bathua leaves to this saag in small amount.
Jaini Palak Saag