Paalak ka Saag - Bihari style

Paalak ka Saag is made from fresh green leaves of spinach in Bihari Style. The saag is simple with earthy rustic garlic flavour and gets done in a jiffy .This saag was a part on my Protein Rich Bihari Thali.

Bihar , a state in the Eastern Indian is popular for its Litti Chokha , but there are many more delicious dishes which can be explored in this state , unfortunately they are not as popular .

I had visited this state a few years back , spoke to the locals and chefs there and got a number of authentic Bihari Recipes . The Bihari ‘s have simple food habits and most of their food is vegetarian. They are influenced by Buddhism which teaches non violence . However in some parts of Bihar non vegetarian food is popular .

Bihari’s eat a variety of greens , like Sarso ka Saag , Lal Saag , Channe ka Saag and Paalak ka Saag . Except for Sarso ka Saag the rest two saags are cooked almost in the similar manner as Paalak ka Saag . Traditionally Bihari Cuisine uses mustard oil , but the use of other cooking oils is also getting popular too .

One can use mustard oil for the Paalak ka Saag for that extra flavor , the garlic gives a wonderful flavor to it but make sure you do not cook it very long . Just leave the saag in the sieve for a while so that all the extra water drains completely . With its simple flavors and minimum spices the saag should be served immediately to get the best taste .

Paalak ka Saag is my Day 2 post under the theme One Vegetable Different Ways .

Paalak ka Saag - Bihari style

Paalak ka Saag Bihari Style

Ingredients

500 gms spinach
2 tbsp oil
8-10 cloves garlic
1/4” ginger
2 bay leaves
2 green chillies
1 onion , small chopped
1/2 tsp cumin seeds
Salt to taste

Method

Wash and chop the spinach very fine.
Heat oil in a pan.
Add1/4 tsp cumin seeds, bay leaves and onions .
Sauté till translucent .
Add chopped garlic and ginger .
Sauté till the garlic turns pink .
Add the spinach and salt .
Mix and cover and cook till the spinach is tender .
Now cook on full flame till the water is completely absorbed .
Heat a tsp of ghee , add 1/4 tsp of cumin seeds and temper the saag .
Enjoy while it is hot .

Paalak ka Saag - Bihari style

Some more Bihari Dishes that I have posted

Ghughni with Dushka

Sattu ke Ladoo

Kadhi Badi

 

Print Recipe
Paalak ka Saag Bihari Style
Paalak ka Saag is made from fresh green leaves of spinach in Bihari Style. The saag is simple with a garlic flavour and gets done in a jiffy .
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Lunch
Cuisine Indian Cuisine
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash and chop the spinach very fine.
  2. Heat oil in a pan.
  3. Add1/4 tsp cumin seeds, bay leaves and onions .
  4. Sauté till translucent .
  5. Add chopped garlic and ginger .
  6. Sauté till the garlic turns pink .
  7. Add the spinach and salt .
  8. Mix and cover and cook till the spinach is tender .
  9. Now cook on full flame till the water is completely absorbed .
  10. Heat a tsp of ghee , add 1/4 tsp of cumin seeds and temper the saag .
  11. Enjoy while it is hot .
Recipe Notes

Paalak ka Saag - Bihari style

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16 thoughts on “Paalak ka Saag – Bihari style”

  1. loving that look of ur thaali!!……….this spinach is very similar to the way we cook it……….just that this recipe uses alot of garlic:)love the colour!

  2. I love the dishes that go into thalis, very simple yet they make the whole thali so fantastic. I won’t mind this one Vaishali provided it comes with the thali you made..

  3. Simple yet delicious and healthy palak saag, as priya said, i do prepare the same way expect bay leaves and in the end add some grated coconut.

  4. Such a beautifully simple dish Vaishali! And it’s true that most of us don’t know much about Bihari cuisine save the litthi choka. Onion and garlic with spinach sounds so flavourful…must try!

  5. Such a simple and easy to make spinach curry that is Vaishali. I love spinach cooked this way — we make similar dry saute but without bay leaves. Will have to try this Bihari version some time.

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