Palungo ko saag (spinach stir-fry)

Palungo ko saag (spinach stir-fry)
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, simmering time 7 min

Rohit Ghai says of this healthy Nepali dish: “Palungo ko saag means spinach in the Nepali language. The dish is a simple stir-fry, and you can make it with other leafy greens – use kale or mustard leaves if you like.”

Recipe from TARKARI: Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai (Kyle Books £25)

Nutrition: per serving

Calories
96kcals
Fat
6.5g (0.9g saturated)
Protein
4.2g
Carbohydrates
4g (2.8g sugars),
Fibre
2.5g
Salt
0.1g
Calories
96kcals
Fat
6.5g (0.9g saturated)
Protein
4.2g
Carbohydrates
4g (2.8g sugars),
Fibre
2.5g
Salt
0.1g

Ingredients

  • 500g baby spinach leaves
  • 2 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp ajwain (carom seeds)
  • 2-3 red chillies
  • 3-4 garlic cloves, sliced
  • 1 tbsp chopped garlic
  • 125g onions, chopped
  • 1/4 tsp ground turmeric
  • 100g (1-2) tomatoes, chopped
  • 1/4 tsp ground cinnamon
  • 1/2 tsp garam masala

Method

  1. Wash the spinach leaves under running cold water and drain in a colander. Once completely drained, chop the spinach and put it to one side.
  2. Heat the oil in a pan. When smoking hot, lower the heat and add the cumin seeds, ajwain and red chillies. Once the seeds start crackling, add the sliced and chopped garlic along with the chopped onions, then fry for a couple of minutes. When the onions start to turn golden brown, add the turmeric and a pinch of salt, give it a good stir, then add the tomatoes and cook for 3 minutes.
  3. Add the spinach to the pan and mix well, then cook, uncovered, for about 7-8 minutes until the spinach is wilted and tender. Check the seasoning, then add the cinnamon and garam masala and mix well before serving

delicious. tips

  1. Make up to the end of Step 2. Gently reheat before adding the spinach and finishing.

Recipe By

Rohit Ghai

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