|broccoli palak saag|
But have you ever heard of broccoli palak saag?
Yes, this post takes inspiration from Nature Kahlon's broccoli-spinach (palak) saag recipe. I was so attracted to the post that I had to give this easy saag recipe a try. I modified the recipe a little to add another interesting twist and come up with my own broccoli-palak- saag with shalgam.
I must tell you when the palak saag was cooking, my house was filled with a distinct aroma that reminds me of Punjab villages, where this green leafy curry is cooked in a traditional way. This is my best attempt at saag making. It tastes similar to the authentic sarson saag that we relish in Punjab.
I am in love with the aroma of palak broccoli saag.
Considered among world's healthiest foods, broccoli is rich in vitamins K and C, potassium, and fiber. The green vegetable is a good source of folic acid.
When steamed, broccoli can induce cholesterol-lowering action and the fiber in it binds together with bile acids in the digestive tract, helping in easier excretion and elimination of unwanted components. A rich source of kaempferol, a flavonoid, broccoli has the ability to reduce the impact of allergy-related substances.
This easy saag recipe makes a handy alternative to sarson saag.
Here's the authentic sarson saag recipe.
|sarson saag makki roti|
Here's my recipe:
1 bunch of spinach (palak)
1 big broccoli
1 garlic pod + extra garlic cloves for tempering
2 small ginger pieces (1 piece for tempering)
1 shalgam (turnip)(optional - I love to add shalgam to any saag recipe)
1 onion (chopped) for tempering
1 tsp ghee (clarified butter)
little water (1/4 cup or less)
1 green chilly or more
1 tbsp of makki atta (cornmeal) or whole wheat flour
|palak saag with broccoli|
- Wash palak thoroughly.
- Cut turnip into small pieces.
- Cut broccoli florets.
- Add water in a pressure cooker. Add palak, broccoli, whole tomato, shalgam cubes, garlic pods, and 1 ginger piece (chopped).
- Add little salt and cover & cook on high flame until 1 whistle.
- Then lower the flame and let it simmer for 30 minutes.
- Turn off the gas and let steam escape after 30 minutes.
- Grind the saag for a few seconds.You may use a blender.
- Now take a pan.
- Add ghee.
- Drop chopped onion into it.
- Stir well until it turns brown.
- I used 1 tbsp of ginger-garlic paste for tempering.
- Add ginger-garlic paste. Bhuno!!
- Add the ground saag.
- Add makki atta.
- Mix well and let it simmer on low flame for 8-10 minutes and feel the aroma of this sumptuous and healthy delicacy flood your home.
- Enjoy this heavenly bowl of palak ka saag with parantha, roti, or makki di roti. I relished it with rice in lunch and lachcha parantha in dinner.
If you are interested to learn authentic sarson ka saag recipe, check here.