Tuesday, 27 August 2019

Palak Choley Saag

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Palak Choley Saag

Today I am sharing with you a very simple and easy recipe. Yes it will be having a twist with a 2.0 version.Our grand parents and ancestors used to cook food in iron cookware using mustard oil rather than refined oils.

Today I am trying to follow same tradition and prepare Choley ka Saag with Spinach. We frequently eat Palak Paneer, here I am preparing choley palak variant.

In market you get lots of cast Iron kadhai. I purchased this one from road side as I felt we need to promote road side vendors who are putting lots of hard-work  to earn their bread. Though I know it does't look good and we face seasoning issues also. But if we are using it regularly slowly and slowly that issue is resolved. Also we know that while cooking in iron utensil the food react with metal surface. As a result, iron gets released in the food. Which helps in our iron intake.

However there are many foods which shall not be cooked in iron utensils, So we should be careful with that. Recently I bought Yellow mustard cold press oil from Adri Naturals. So far I have been using black mustard oil, which has a very strong pungent smell.It is normally not liked by everyone in my family. But when I used yellow mustard oil, I found it has a very soft smell, which my family members are ok with. While reading the benefits of mustard oil I came to know that it is a good source of MUFA. This is extremely good for our heart. It lowers the bad cholesterol in our body and keeps blood fat under check which improves blood circulation.

Secondly it is also a good source of Omega level three fatty acid. Good in curing cough and cold. Hence I prepared this Saag and enjoyed with Rice and Parantha







Preparation Time : 30 Min

Cooking Time : 30 Min.

Serves : 4

Ingredients :


  • Chick Pea boiled 1 Cup
  • Palak 500 gm (spinach washed and clean)
  • Yellow Mustard oil 2 Tablespoon 
  • Ginger chopped 2 Teaspoon 
  • Garlic chopped 2 Teaspoon
  • Green chillies 2 chopped
  • Onion chopped 1 medium size
  • Tomato chopped 2 medium size
  • Salt according to taste
  • Coriander powder 1 teaspoon
  • Coriander seeds 1 Teaspoon
  • Turmeric powder 1/2 teaspoon
  • Pinch of Asafoetida 
  • Red chilly powder according to taste
  • Coriander seed 1 Teaspoon 
  • Zeera 1 Teaspoon
Procedure :  

  • In a kadhai, take a tablespoon of oil, heat it, add jeera, pinch of hing, chopped ginger one tea spoon and garlic. Saut├ęs it for a minute 


  • Add chopped onions and green chillies cooked it for 2 to 3 minutes or till it is translucent in colour


  • Now add chopped tomatoes sauce it for 2 to 3 minutes. Now add turmeric powder, coriander powder, salt and red chilly powder



  • As the tomatoes are cooked properly add chopped spinach to this. Cook it nicely once the spinach is done, close the gas and allow it to cool down for some time.



  • Now transfer this mixture in mixer and form a puree and keep aside


  • Take the same kadhai, add a tablespoon of yellow mustard oil heat it, add coriander seeds, 1 teaspoon chopped ginger and chopped green chillies


  • Now add boiled channa and cook for 3 to 4 minutes or till it is roasted nicely


  • Add pinch of salt if required and red chilly powder if you like spicy food .

  • Now add Palak puree to this, cook for 3 to 4 minute and enjoy with paratha or rice ...







Tips :  

  • Take care in using salt as we are using it twice
  • You can add Methi leaves with palak if it is available in season

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