Some Incredible Facts and Health Benefits of Palak + Recipe of Palak Ka Saag

The benefits of eating palak or spinach as we call it in english are innumerable. This is one of the leafy vegetable found in plenty in the winter season. We include spinach in our meals in so many ways on a daily basis. We make palak paneer, palak ka saag, aloo palak, palak corn, palak paratha, palak pakoda, palak dal etc etc...there are so many ways in which we can use this leafy vegetable.
Did you know including spinach in your daily diet is excellent for weight reduction😲..This is because it is low in calories and fat. Spinach contains fat soluble dietary fibre which helps in digestion and restrains overeating. 
Another important fact about spinach is that it is a super food which comprises of nutrients like vitamin B, C and E, potassium, calcium, iron, Magnesium and omega-3 fatty acids. These help in healthy growth of hair. 
Loaded with Vitamins like Vitamin A, C, E, K and vital minerals, spinach help a lot with skin care as well. 

So now lets move on to the recipe of Palak ka Saag and after hearing the benefits of this green leafy vegetable I am sure you will be tempted to try this recipe.

Ingredients:

3 bunches (around 500gms) of spinach (palak), finely chopped

1/2 a bunch (around 100gms) of fenugreek (methi), only leaves, finely chopped

1 large onion, finely chopped

2 medium sized tomatoes, finely chopped

1 inch ginger, peeled

4-5 cloves garlic, peeled

1 green chilli, finely chopped

2 tbsp chickpea flour (besan) or maize flour (makki ka atta)

2-3 dry red chillies

1 tsp cumid seeds

1/4 tsp Asafoetida

3/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 tsp coriander powder

1/4 tsp amchur powder

1/2 tsp garam masala

salt to taste

ghee as needed (2tbsp)

Method:

1. Clean the finely chopped spinach and fenugreek leaves nicely so that no mud is left in it. Put it for boiling with one glass water added to it. Let it boil for 10 mins.

2. In a non stick wok, take 1 tbsp ghee, when it is hot add the the whole dry red chillis and cumin seeds to it. Now grate the ginger and garlic in it and add the onion and Asafoetida to it too and fry till the onion turns golden brown in colour.

3. Now add turmeric powder, chilli powder, coriander powder, amchur powder and garam masala to the onion mixture and fry it for 1 min.

4. After this add the tomatos and some salt to the masala. Cover the wok and let the tomatoes cook on low heat. After some time remove the cover and mash the tomatoes completely and fry till it starts leaving oil from the sides.

5. Now add the green chillis and the boiled palak and fenugreek mixture to this masala after straining out the water (keeping the water aside) . Mix it well with the masala.

6. Take a masher and mash the palak and fenugreek nicely in the wok so that it mixes nicely with the masala.

7. Take the water that you had kept aside and mix in it the besan or makki ka atta, make sure that no lumps are left. Pour this in the wok, add salt and mix well. Cover the vessel and let the saag cook on low flame for 7-10 mins.

8. Remove the cover and mix well. Switch off the gas.

9. In a tempering pan take 1 tablespoon desi ghee. Once it is hot add 1tsp zeera, 1/4 tsp Asafoetida, 1/4 tsp red chilli, 3/4 tsp coriander powder to the ghee. Let fry for 5-10 seconds and add with to the saag.

10. Saag is ready now, you can serve it with plain aata roti or makki ki roti.

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HAPPY COOKING!!!