Welcome to nishamadhulika.com We have already prepared spinach bhujiya, spinach-potato sabzi and spinach moong dal. Today we are making a different recipe of Spinach saag which you’ll like for sure and can be prepared too quickly. Let’s start with the procedure of making Spinach Saag. Start with boiling the saag. We have taken 500 grams spinach, remove the thick stalk, wash with water thoroughly and place in a sieve to drain excess water. Then chop the leaves finely. Place the spinach in a wok, followed by 1 cup of water. Cover with lid and let it simmer. Meanwhile let us prepare the masala. Keep the spinach on another flame. Heat a pan with 2 tbsp oil. When the oil is hot, splutter cumin seeds first. Reduce the flame so that the spices don’t burn. We added ½ tsp cumin seeds. Also add ½ inch asafoetida and 1 tsp coriander powder. Saute the masala for a while and then add 2 tbsp maize flour. Now sauté well We have used maize flour here as it’s available in abundance during winters but you can use gram flour instead of maize flour if making saag during summers. Gram flour also gives good flavor to the saag. Masala is now ready, now add tomato-green chilly-ginger paste. We have taken 2 tomatoes, 1 inch ginger piece and 2 green chilies to make the paste. Now sauté the masala until oil starts separating from the masala. Add ¼ tsp red chilly powder. If you prefer eating spicier then increase the quantity of red chilly powder. Oil has started separating from the masala. Masala is done and ready, check the spinach now. Spinach is cooked as well and turned soft. Now add masala in the spinach. Turn off the flame and place the wok over this flame. Now add masala into it and stir well. Also add 1 tsp salt or as per taste and mix well. Add ½ cup more water to the saag. You can keep the consistency of saag thin or dense as per your preference. Stir well and let it simmer for 6 to 7 minutes. Keep the flame low-medium Stir the saag at regular interval. We have cooked the sabzi for 6 to 7 minutes and it’s ready. Now add some green coriander in the sabzi. You can omit the use of green coriander in sabzi prepared with green veggies. Transfer the sabzi in a bowl. Spinach saag is ready, pour 1 to 2 tsp ghee on the top to enhance the flavor. Garnish with some green coriander. Delicious Spinach saag is ready. Serve this tempting saag with chapatti, parantha or rice. This much quantity of saag is sufficient for 3 to 4 family members. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.