Kutchi & more · From other cooks · Family dishes
Palka jo Saag
Plain spinach, cooked in the iron kadai
Panja Khada names plain Palka jo Saag among the dishes cooked in the lo ji kadai (iron wok), but gives no recipe. It is different from Palka jo Mitho Saag, the spinach and aubergine purée.
Ingredients
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Method
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Heat the oil in an iron kadai. Add the jeera, hing, chillies and ginger.
If using dal or potato, add it with a splash of water, cover and cook until nearly soft.
Add the spinach (and the tomato, if using), turmeric and salt. Cook uncovered, stirring, until the moisture has gone and the spinach darkens.
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Serve with
Phulko.
Recipes mentioned here
Nutrition
EstimatedPer serving
180 kcal
- Protein
- 8 g
- Carbohydrate
- 18 g
- Fat
- 11 g
We estimate about 3 servings from the weight of the dish.
Whole recipe
550 kcal
- Protein
- 23 g
- Carbohydrate
- 54 g
- Fat
- 32 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.