Skip to main content

Instant Spinach Saag Recipe With Broccoli, Cauliflower


broccoli palak saag
Do you love sarson ka saag? Of course, you have heard about palak ka saag and enjoyed its heavenly combination with makki di roti and sarson.

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.

Instant Spinach Saag Curry

spinach saag

Let's go to an interesting spinach curry that can be done in 6 minutes - yes, it is an instant saag recipe.


1 bunch of spinach
1 turnip
1 small cauliflower
1 tbsp- cooked ginger-garlic paste
1 tbsp- desi ghee
1 big onion
1 tomato
1 tbsp- chana sattu powder/ cornmeal/whole wheat flour
salt, turmeric
1/4 cup- water

How to make instant spinach curry/saag recipe:

Take a 2/3-liter pressure cooker.
Add water.
Next add ghee.
Now add big chunks of onion on one side and tomato on the other, as shown in above collage.
Drop chopped turnip. Make sure it is small in size.
Drop washed spinach leaves. Spread them evenly.
Now add the cauliflower florets in a layer. The smaller the better.
Add salt, turmeric on top, as shown above. DO NOT MIX.
Cover and cook for 6 minutes. There will be at least 10-12 whistles.
Release pressure and open the pressure cooker.
Add sattu powder and mix everything.
Use a blender to blend everything together.
ENJOY instant spinach saag with roti. It's too yummy to resist.

sarson saag makki roti

Here's my recipe:
Serves: 4

Ingredients
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 tomato
1 onion (chopped) for tempering
1 tsp ghee (clarified butter)
salt, turmeric
little water (1/4 cup or less)
1 green chilly or more
1 tbsp of makki atta (cornmeal) or whole wheat flour

Procedure
palak saag with broccoli

  1. Wash palak thoroughly. 
  2. Cut turnip into small pieces. 
  3. Cut broccoli florets.
  4. Add water in a pressure cooker. Add palak, broccoli, whole tomato, shalgam cubes, garlic pods, and 1 ginger piece (chopped). 
  5. Add little salt and cover & cook on high flame until 1 whistle.
  6. Then lower the flame and let it simmer for 30 minutes.
  7. Turn off the gas and let steam escape after 30 minutes.
  8. Grind the saag for a few seconds.You may use a blender.
  9. Now take a pan.
  10. Add ghee.
  11. Drop chopped onion into it.
  12. Stir well until it turns brown.
  13. I used 1 tbsp of ginger-garlic paste for tempering.
  14. Add ginger-garlic paste. Bhuno!!
  15. Add the ground saag.
  16. Add makki atta.
  17. 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.
  18. 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.

Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate