Palungo Saag

Ingredients

Fresh spinach

500 grams, washed and chopped

Water

1 cup (or as needed)

Oil (vegetable or mustard)

2 tablespoons

Salt

to taste

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Cumin seeds

1 teaspoon

Green chili

1, finely chopped (adjust for spice preference)

Ginger

1-inch piece, grated

Garlic

4 cloves, minced

Onion

1 medium, finely chopped

Instructions

1. Begin by washing the spinach thoroughly under running water to remove any dirt or grit. Blanch the spinach in boiling water for 2 minutes to enhance its color and flavor. Drain and set aside.
2. In a large pan, heat the oil over medium heat. Add the cumin seeds and allow them to splutter, releasing their aromatic essence.
3. Next, add the chopped onion to the pan. Sauté for about 5 minutes until the onions turn golden brown. Then, incorporate the minced garlic, grated ginger, and chopped green chili, stirring continuously until fragrant.
4. Sprinkle in the turmeric powder, coriander powder, and salt. Mix well to combine the spices with the onion mixture.
5. Add the blanched spinach to the pan and stir it well with the spice mixture. Cook for about 5 minutes, allowing the flavors to meld together.
6. Pour in 1 cup of water (or more if you prefer a thinner consistency) and let the mixture simmer for another 5 minutes.
7. Remove from heat and allow it to cool slightly. Blend the cooked mixture into a smooth puree using a blender or an immersion blender.
8. Return the puree to the pan and heat it gently for a few minutes, stirring occasionally to prevent sticking.
9. Serve hot, garnished with a drizzle of olive oil or a dollop of yogurt if desired. Pair it with steamed rice or warm roti for a wholesome meal.