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Palungo ko saag (spinach stir-fry)

Name: Palungo ko saag (spinach stir-fry)
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: Serves 4
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

By: Rohit Ghai

Published: 11 Feb 22
Updated: 25 Mar 24

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)

Easy
January 2022

Test kitchen approved

Serves 4
Hands-on time 10 min, simmering time 7 min

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

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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

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Method

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.
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.
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