Kashmiri Saag Recipe - Kashmiri Style Spinach / Palak
A vegetarian Kashmiri recipe with spinach leaves (palak), cloves garlic, black cardamom (badi elaichi). Ready in 30 min, serves 4.
Curated bySana Bhat🇮🇳
Instructions
11 steps- 1
To begin, making the Kashmiri Saag Recipe wash and clean the spinach leaves well
spinach leaves (palak)(3 cups)kashmiri dry red chilli(3) - 2
Finely chop them and set aside
- 3
In a skillet, heat mustard oil until smoking point on medium high flame
mustard oil(1 tablespoon) - 4
Once it begins to smoke, turn off the flame
- 5
Now add the cumin seeds, asafoetida, cardamom, red chillies, garlic and saute for a few minutes, until the garlic begins to turn into a light brown colour
cloves garlic(10)black cardamom (badi elaichi)(1)kashmiri dry red chilli(3)cumin seeds (jeera)(1 teaspoon)pinch asafoetida (hing)(1) - 6
Finally add the washed and cut spinach leaves, sprinkle salt and continue to cook on medium-high heat until the spinach wilts down
spinach leaves (palak)(3 cups)salt - to taste - 7
Add the fennel powder and give Kashmiri Saag a good mix
kashmiri dry red chilli(3)fennel powder(1 teaspoon) - 8
Turn off the flame, check the salt and spices and adjust to suit your taste
salt - to taste - 9
Once done transfer the Kashmiri Saag to a serving bowl and serve warm
kashmiri dry red chilli(3) - 10
This is how the traditional Kashmiri Saag is made, however if you wish to, towards the end of making the dish, you could add 1/2 teaspoon black pepper powder, 1 teaspoon cumin powder and 1 teaspoon lemon juice and a pinch of sugar, if you like to make your saag more flavorsome
black cardamom (badi elaichi)(1)kashmiri dry red chilli(3)fennel powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon)pinch asafoetida (hing)(1) - 11
Serve Kashmiri Saag Recipe along with Phulkas and Mooli Raita for a simple weekday meal
kashmiri dry red chilli(3)
Rate this recipe
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Kashmiri Saag Recipe - Kashmiri Style Spinach / Palak
A vegetarian Kashmiri recipe with spinach leaves (palak), cloves garlic, black cardamom (badi elaichi). Ready in 30 min, serves 4.
Curated bySana Bhat🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin, making the Kashmiri Saag Recipe wash and clean the spinach leaves well
spinach leaves (palak)(3 cups)kashmiri dry red chilli(3) - 2
Finely chop them and set aside
- 3
In a skillet, heat mustard oil until smoking point on medium high flame
mustard oil(1 tablespoon) - 4
Once it begins to smoke, turn off the flame
- 5
Now add the cumin seeds, asafoetida, cardamom, red chillies, garlic and saute for a few minutes, until the garlic begins to turn into a light brown colour
cloves garlic(10)black cardamom (badi elaichi)(1)kashmiri dry red chilli(3)cumin seeds (jeera)(1 teaspoon)pinch asafoetida (hing)(1) - 6
Finally add the washed and cut spinach leaves, sprinkle salt and continue to cook on medium-high heat until the spinach wilts down
spinach leaves (palak)(3 cups)salt - to taste - 7
Add the fennel powder and give Kashmiri Saag a good mix
kashmiri dry red chilli(3)fennel powder(1 teaspoon) - 8
Turn off the flame, check the salt and spices and adjust to suit your taste
salt - to taste - 9
Once done transfer the Kashmiri Saag to a serving bowl and serve warm
kashmiri dry red chilli(3) - 10
This is how the traditional Kashmiri Saag is made, however if you wish to, towards the end of making the dish, you could add 1/2 teaspoon black pepper powder, 1 teaspoon cumin powder and 1 teaspoon lemon juice and a pinch of sugar, if you like to make your saag more flavorsome
black cardamom (badi elaichi)(1)kashmiri dry red chilli(3)fennel powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon)pinch asafoetida (hing)(1) - 11
Serve Kashmiri Saag Recipe along with Phulkas and Mooli Raita for a simple weekday meal
kashmiri dry red chilli(3)
Rate this recipe
