Palak Saag and Makki Ki Roti are the staple food of Punjab, India. Traditionally it uses a lot of onions but this recipe is without onions and garlic, perfect for Jains.
|Preparation Time:||60 minutes|
|Spinach Leaves||500 gm|
|Shalgam (Turnip)||1 medium|
|Ginger||1 inch piece|
|Makki Ka Aata (Corn meal)||1/4 cup|
|Jeera (Cumin Seeds)||1 tsp|
|Red Chilli Powder||1/2 tsp|
|Whole Red Chilli||2|
|Ghee (Clarified Butter)||2 tbsp|
- 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 chopped 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.
- 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 Saag with chaunk and julienned ginger. Serve hot with Makki Ki Roti.
- It’s very important to add corn meal to the saag. It works as a binding agent and gives a nice smooth texture.
- Shalgam helps in fighting the bitterness of the leaves.
- You can also add methi and bathua leaves to this saag in small amount.