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Palak – 450 gram
Ginger – 10 gram
Garlic – 2 cloves
Green chilly – 5 gram
Chilly powder – ½ tea spoon
Coriander leaves – little
Oil – as required
Brinjal – 30 gram
Coriander – little

Method of preparation

Clean the spinach thoroughly, after that chop ginger, garlic, green chilly, and coriander leaves. Then add little water into it and boil it by adding chilly powder and salt. Boil it till the water get drained out completely. Heat ghee in a pan. Add hing and the prepared mixture, chopped spinach and fry. Can serve hot after removing from the stove.

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