Parve Palak

sagg3

Sagg is a leafy vegetable, Palak is Spinach. Thanks for pointing that Peri out. Its usually accompanied by potatoes or cheese also called Paneer. Sagg Paneer is often what you get at Indian restaurants. Unfortunately its not parve so I had to modify it. I used a recipe by Aarti Sequeira from foodnetwork.com. Its a bit more complicated than mine and spicier so its not exactly the same. Here is a link to her original recipe. What makes it parve is the use of coconut milk instead of any dairy products. Canned Coconut milk tends to be solid during the winter so you may have to heat it up to get it in fluid form. Of  course take it out of the can first since microwaving metal isn’t wise. Causes lots of electricity to shoot all over the place in the microwave. Although it does look like the forth of July. 😉 I also bought some garam marsala since I’m lazy and didn’t want to make it from scratch. Although chopped spinach is very time consuming as well.

Equipment

  • Food processor
  • Spoon
  • Strainer
  • Chopping board
  • Fingernails
  • Tylenol (Great for headaches)
  • 14″ non-stick frying pan

Ingredients

  • 1/4 tsp garam marsala
  • 1/4 tsp ground cayenne pepper (you can add more for spicy tastes)
  • 2 tsp minced garlic
  • 1/4-1/2 cup of water
  • 1/2 cup of coconut milk
  • 16 oz of uncut spinach
  • 1/2 tsp corriander
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1 tsp ground ginger (the more you add the spicier it gets)
  • 1 yellow onion (white might be tasty t00)
  • 3 tbsp coconut oil
  1. Remove all stems from spinach and wash in strainer.
  2. Chop the spinach in batches with the food processor to get spinach chopped as shown in the picture bellow.
  3. Peel and chop the onion.
  4. Add oil to a 14″ frying pan and heat it until it liquifies.
  5. Add chopped onions to frying pan and adjust heat to about between mid and high heat.
  6. Add ginger, cayenne and garlic to onions and mix.
  7. Fry for 15 minutes adding small amount of water to keep from burning the spices.
  8. Add in garam marsal, corriander, cumin and tumeric. Sprinkle in more water to keep from burning and fry another 5 minutes.
  9. Lower to mid heat and add spinach.
  10. Mix in spinach and add bit of salt, 1/4-1/2 cup of water based on how soupy you want the mix, and cook for another 5 minutes.
  11. Lower temperature to simmer and add in coconut milk. Simmer for 5 minutes
  12. Serve

Photos
sagg1

How fine the spinach should be cut with the food processor.
Sagg2

All of the spices and onions fried together. Enough water is in it to keep the spices mixed.

Sagg2half

Coconut milk is added. Perhaps a bit too much fluid or not enough spinach, but tastes good.
sagg3

Ready to serve.

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3 thoughts on “Parve Palak

  1. That looks good! And you’re on the right track….Saag is a generic term used in north India for all leafy vegetable preparations including spinach, mustard leaves, fenugreek leaves, etc. Palak is the Hindi word for spinach.

      • Absolutely…it’s a vegetable preparation made with leafy greens and the word is mostly used in north India. Paneer is cottage cheese, it used to always be made at home (kinda like a hung cheese) but now easily available at ethnic groceries…Love the way you’ve made it:) Delicious…

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