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Friday, September 25, 2009

Palunga Ko Saag

vegan palunga ko saag spinach lightly spiced nepalese easy recipe

The recipes from Nepalese Kitchen by Loke Rajye Laxmi Devi, my newest addition thanks to D, has many simple recipes that are pretty close to Indian cooking. North Indian, I should specify. South Indian cooking is quite a different experience altogether.

This Palunga Ko Saag (Lightly spiced spinach) is one of the simplest recipes from the Nepalese Kitchen, which is quite close to a saag recipe I make pretty often. Primary difference being, the use of mustard oil and ajwain (caraway), whereas I use gingelly oil and jeera (cumin).

Ingredients
1 pkt frozen whole leaf spinach (fresh is good, adjust cooking time)
½ teaspoon caraway seeds
salt to taste
3-5 whole dry red chillies, slit and broken
2 Tablespoon mustard oil

Preparation
  1. Heat the oil in a cast iron pan
  2. When smoking, add the caraway seeds and chilies
  3. Add the frozen spinach, as-is, unthawed, some salt, toss well to coat the spinach with the oil
  4. Cover and cook till spinach is just done
  5. Serve with roti, or plain Jasmine or Basmati rice


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