Palak methi saag Recipe

Cooking Directions

• STEP 1.Clean and wash the spinach and fenugreek leaves. Blanch them in hot water for a few minutes.
• STEP 2.Drain and blend the blanched leaves to make a smooth puree.
• STEP 3.Heat oil in a pan and add cumin seeds, garlic, and green chilies.
• STEP 4.Add the spinach and fenugreek puree to the pan and cook for a few minutes.
• STEP 5.Add spices like turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Cook the saag on low flame for 10-15 minutes, stirring occasionally.
• STEP 7.Serve hot with roti, naan, or rice.

Cooking Tips

• Do not overcook the spinach and fenugreek leaves to retain their nutrients and vibrant green color.
• You can add a pinch of sugar to balance the bitterness of fenugreek leaves.
• Garnish the saag with a dollop of butter or cream for a richer taste.

Storage and Serving

• Palak methi saag is best served hot.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat the saag in a pan or microwave before serving.