Palak Saag with Kaju (Spinach Curry with Cashewnut)


Items needed:

  1. 4 cups of fresh green spinach leaves
  2. 1/2 cup of cashewnut
  3. 2 tomatos
  4. 2 onions
  5. 2-3 green chilli
  6. 1 teaspoon chopped ginger and garlic
  7. One spoon of desi ghee
  8. Various Spices and herbs

Process:

  • Wash the spinach leave thoroughly so that no dust remains (NOTE: Remember to wash the green leaves before cutting them, if you wash them after cutting it won’t be so clean and lot of real juice/flavor will be washed out)
  • Cut the spinach in small  pieces
  • Roast spinach leaves in frying pan in a teaspoon of ghee (or olive oil)
  • Roast the cashew nuts in a teaspoon of ghee with sprinkle a pinch of salt and pepper
  • Grind the roasted spinach leaves and make a thick paste
  • Grind the roasted cashewnuts and make a thick paste
  • Grind the onion and tomatoes too separately

Complete preperation
    • Take a spoon of ghee and fry various spices such as coriander seeds, mustard seeds etc
    • Fry onion, ginger, garlic and chili paste till it turned golden brown
    • add cashew nut grevy  and fry it till it smells bit sweet (Roasted cashewnut flavour)
    • Add roasted spinach paste and cook it for 2-3 minutes, keep it stirring
    • Add various spices such as garam masala, amchoor powder, a pinch of turmeric and salt, pepper to taste
    • Add tomato paste in this gravy and cook it for another 4-5 minutes till it become thick.


Serve it hot with garnishing of fried green chili and coriander leaves.
It is rich is protein, carbohydrates- solid green spinach that Popeye and his fans would love to eat today.

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1 Comment

  1. Looks good will try after diwali. Also post indian sweets. And mango pickles all types and all other pickles and chutneys

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