Kashmiri Saag Recipe – Traditional Kashmiri Style Spinach (Palak)
This vibrant and flavorful dish highlights the richness of spinach (Palak), making it a perfect side for any meal. Infused with aromatic spices and the distinct kick of mustard oil, Kashmiri Saag offers a warm, earthy flavor that is both nutritious and comforting.
Cuisine: Kashmiri
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 3 cups |
| Garlic | 10 cloves |
| Black Cardamom (Badi Elaichi) | 1 whole |
| Kashmiri Dry Red Chilli | 3 whole |
| Fennel Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Oil | 1 tablespoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | To taste |
Instructions
-
Prepare the Spinach
Begin by washing the spinach leaves thoroughly. Remove any dirt or debris. Once clean, finely chop the spinach and set it aside for later use. -
Heat the Oil
In a large skillet, heat mustard oil on medium-high flame. Allow it to heat up to its smoking point—this is crucial for releasing the full depth of flavor in the mustard oil. Once the oil begins to smoke, turn off the flame briefly. -
Sauté the Spices
Add cumin seeds, asafoetida (hing), black cardamom, and Kashmiri dry red chilies to the hot oil. Stir and sauté the spices for a minute or two, allowing their fragrances to infuse the oil. Then, add the minced garlic and sauté until the garlic turns a light brown color, releasing a delicious aroma. -
Add the Spinach
Add the chopped spinach leaves to the skillet, stirring them in with the sautéed garlic and spices. Sprinkle salt to taste. Continue to cook the spinach on medium-high heat, stirring occasionally, until it begins to wilt down. -
Finish the Dish
Once the spinach has wilted and softened, sprinkle fennel powder over the mixture. Stir well to incorporate the fennel powder, which will add a distinct and aromatic flavor to the saag. Adjust the salt and spices to suit your taste. -
Optional Flavors
For a more complex and flavorful Kashmiri Saag, you can enhance the dish at the end by adding:- ½ teaspoon of black pepper powder
- 1 teaspoon of cumin powder
- 1 teaspoon of fresh lemon juice
- A pinch of sugar to balance the flavors
-
Serve
Once the flavors have melded together, turn off the flame. Transfer the Kashmiri Saag to a serving bowl. Serve this warm alongside Phulkas (Indian flatbread) and Mooli Raita (radish yogurt salad) for a wholesome and satisfying meal.
Tips for the Best Kashmiri Saag
- Spice Adjustments: You can vary the spice levels depending on your preference. If you enjoy a more intense heat, feel free to add more Kashmiri dry red chilies or even some cayenne pepper.
- Mustard Oil: Mustard oil plays a key role in this recipe, giving the saag its signature flavor. If mustard oil is unavailable, you may substitute with vegetable oil, but the dish will lack the characteristic Kashmiri depth of flavor.
- Serving Suggestions: For a complete meal, serve Kashmiri Saag with Rice or Chapati. The freshness of the spinach combined with the earthy spices makes it a versatile side dish that complements many main courses.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~65 kcal |
| Protein | ~3 g |
| Carbohydrates | ~10 g |
| Fat | ~2.5 g |
| Fiber | ~3 g |
| Sodium | ~300 mg |
| Iron | High |
| Vitamin A | High |
Kashmiri Saag is not only delicious but also rich in iron, making it a perfect choice for boosting your daily intake of this essential nutrient. It’s a simple yet flavorful dish that highlights the best of Kashmiri cuisine, with the robust flavors of cumin, fennel, and mustard oil elevating the humble spinach to a truly memorable side.
