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Spinach Saag (पालुङ्गो साग)

About Spinach Saag (पालुङ्गो साग)

Spinach Saag, known as 'Palungo Saag' in Nepali, is a popular and nutritious leafy green dish widely consumed in Nepal. It's a staple in many Nepali households, often enjoyed as a side dish with rice, dal (lentil soup), and other curries. The dish highlights the freshness and simplicity of Nepali cuisine, utilizing readily available spinach and common spices.

Picture of Spinach Saag

History

The history of Spinach Saag in Nepal is closely tied to the agricultural practices and dietary habits of the region. Spinach, a readily available and easily cultivated leafy green, has been a part of the Nepali diet for centuries. The preparation of 'Saag' (leafy greens) is a traditional cooking method that predates written records. It's a simple yet versatile way of consuming these greens, allowing for variations based on seasonal availability and regional preferences. While the exact origins of the dish are hard to pinpoint, its widespread presence across Nepali households and its simplicity suggest an evolution over time as a staple food, emphasizing the importance of locally sourced produce in traditional Nepali cooking. It's evolved from a simple way to consume greens to a beloved part of the Nepali culinary landscape.

Fact 1

Spinach saag is a highly nutritious dish, rich in vitamins A, C, K, iron, and antioxidants.

How to prepare?

Spinach - 500 grams, washed and choppedOnion - 1 medium, finely choppedGarlic - 2-3 cloves, mincedGinger - 1 teaspoon, mincedGreen Chilies - 1-2, slit (optional)Turmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonCooking Oil - 2 tablespoonsSalt - To tasteWater - 1/4 cup (optional)

Learn step by step to prepare Spinach Saag

  • 1
    Heat oil in a pan or pot over medium heat.
  • 2
    Add the chopped onions and sauté until they turn golden brown.
  • 3
    Add the minced garlic and ginger, and sauté for a minute until fragrant.
  • 4
    If using, add the slit green chilies now and sauté briefly.
  • 5
    Add the turmeric powder, cumin powder, and coriander powder. Sauté for 30 seconds.
  • 6
    Add the chopped spinach and salt. Mix well.
  • 7
    If needed, add a little water to help the spinach cook down.
  • 8
    Cover the pot and cook until the spinach is tender, usually 5-10 minutes. Stir occasionally.
  • 9
    Once the spinach is cooked and tender, cook uncovered to dry the excess water. Stir until the desired consistency is reached.
  • 10
    Adjust salt to your preference and serve hot.
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