Cuisine: Kashmiri
Course: Side Dish
Diet: Vegetarian
Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
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
-
Preparation of Spinach:
Begin by thoroughly washing the spinach leaves to remove any dirt or impurities. After washing, finely chop the spinach and set it aside. -
Temper the Spices:
In a skillet or frying pan, heat the mustard oil over medium-high heat. Once the oil starts to smoke, reduce the heat and turn off the flame. Add the cumin seeds, asafoetida, black cardamom, red dry chillies, and garlic cloves. Sauté the mixture for a few minutes until the garlic turns a light golden brown. -
Cook the Spinach:
Now, add the finely chopped spinach leaves to the pan. Stir well, then sprinkle salt to taste. Continue to cook the spinach over medium-high heat, allowing it to wilt and release its moisture. Stir occasionally to ensure even cooking. -
Adding Fennel Powder:
Once the spinach is fully wilted, sprinkle fennel powder over the cooked spinach. Mix everything thoroughly to combine the flavors. -
Final Adjustments:
Turn off the heat and check the seasoning. Adjust the salt and spices according to your preference. For an extra boost of flavor, you can optionally add 1/2 teaspoon of black pepper powder, 1 teaspoon of cumin powder, 1 teaspoon of lemon juice, and a pinch of sugar to enhance the dish’s taste. -
Serving:
Transfer the Kashmiri Saag to a serving dish. Serve it hot as a side dish with phulkas (Indian flatbreads) or accompany it with a bowl of mooli (radish) raita for a complete, flavorful meal.
Pro Tips:
- Spices: The traditional recipe is delicious as is, but you can customize the flavor profile by adding a touch of black pepper, cumin powder, and a dash of lemon juice for a zesty twist.
- Flavor Balance: The addition of fennel powder is what gives this dish its signature taste, so be sure not to skip it.
- Oil: Mustard oil is key to achieving an authentic Kashmiri flavor, but if unavailable, you can substitute it with another vegetable oil of your choice, though the taste may vary slightly.
Enjoy this simple yet vibrant Kashmiri Saag alongside warm, soft phulkas for a satisfying and wholesome meal!