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Palungo Saag
Palungo Saag is a delightful and nutritious traditional Nepali dish, showcasing the vibrant flavors of fresh spinach and aromatic spices. This dish is not only a staple in Nepali cuisine but also reflects the rich agricultural heritage of Nepal, where leafy greens thrive in the mountainous landscape. The combination of spices like turmeric and cumin, along with the fresh garlic and ginger, elevates the earthy flavors of the spinach, making it a perfect accompaniment to rice or roti. Enjoy a bowl of Palungo Saag and savor the essence of Nepal in every bite!
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
- 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.
- In a large pan, heat the oil over medium heat. Add the cumin seeds and allow them to splutter, releasing their aromatic essence.
- 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.
- Sprinkle in the turmeric powder, coriander powder, and salt. Mix well to combine the spices with the onion mixture.
- 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.
- Pour in 1 cup of water (or more if you prefer a thinner consistency) and let the mixture simmer for another 5 minutes.
- Remove from heat and allow it to cool slightly. Blend the cooked mixture into a smooth puree using a blender or an immersion blender.
- Return the puree to the pan and heat it gently for a few minutes, stirring occasionally to prevent sticking.
- 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.
Tips
- For an extra layer of flavor, add a squeeze of fresh lemon juice before serving.
- You can add a handful of cooked lentils to enhance the protein content and make the dish heartier.
- Feel free to adjust the heat level by adding more or less green chili according to your preference.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 150 Fat: 10g Carbs: 15g Protein: 4g Sodium: 200mg Sugar: 1g
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