I mean to say spinach(for all ABCD, BBCD,CBCD),
acha so please tell me all good things about saag/spinach, +,-. and recipes vegetarian and non vegetarian too, I am doing a bit of research…lets see.
Re: Saag.......
[QUOTE]
*Originally posted by Poodenay_Ki_Chutney: *
I mean to say spinach(for all ABCD, BBCD,CBCD),
acha so please tell me all good things about saag/spinach, +,-. and recipes vegetarian and non vegetarian too, I am doing a bit of research....lets see.:)
[/QUOTE]
saag with chicken is nice :)
palak gosht, keema palak…thats tastes really niceee:yummy:
and saag itself has a great tastee…like sarson ka saag..my favorite…
i forgot what we call it in angrezii..
Spinach?
Sp angraiz loag call both paluk and saag spincah? Dictionary mey tou spinach ki urdu paluk likhi thi :( Saag and paluk are different.
btw PKC: saag and palak (=spinach) are two different things
lol fantay...bechari paraishan ho gaiyee
Saag is called mustard greens, while palak is spinach. Two different things.
umm,well all i know is...get dat.uh..."pride cooked saag" or somin like dat,heat it up n enjoy...dats if u like it.
When I cooked saag for the first time i used this recipe, but instead of using lamb I used gosht. M’m my grandma used to make makai ki roti for us when she cooked saag, so yummy. Anyway good luck, hope it turns out good. :)
3/4 lb. beef, preferably the boneless kind
1 lb. of fresh spinach
2 T. oil
1/2 cup chopped onion
1/2 tsp. cumin seeds
2 tsp. ginger & garlic paste
1/2 tsp. chili powder
1/4 tsp. turmeric
1 tsp. salt
1/2 tsp. garam masala
3 T. chopped cilantro
1 green chili, chopped
- Wash and drain the spinach. (Wash it thoroughly) Chop the leaves and discard the stems. Combine 1/4 cup of the water and the finely chopped spinach leaves in a pan. Simmer, covered, for 5-7 minutes. Remove from heat and set aside.
- Wash and cut the beef into 1 inch cubes.
- Heat the oil in a medium sized heavy-bottom pan. Add the onion and fry until it is translucent.
- Add cumin seeds, ginger & garlic paste, chili powder, turmeric and salt. Add 2 tablespoons of water and stir continuously. For 2-4 minutes.
- Add the beef and stir-fry for 3 to 4 minutes. Pour in 1 cup of water and let it come to a boil. Reduce heat, cover, and simmer for about 20 minutes (I let simmer for 30mins). Add the boiled spinach, chopped green chilies, and garam masala and again let it simmer over low heat for about.
When finished, the dish should not look watery
sarso ka saag with baisan ki roti 
Yar app sub loag "Tanay mar rahay hain"(except for belle and a few), Food is one topic that I dont mess around with , Please enlighten me...acha why do I only get one type of saag in the supermarket, why is NOT there a distimction between, palak,sarson, and other saags in the west?
Q2: How can I make the saag in packets (in super stores here) taste the same as pakistani saag?
Saag is mustard leafs.
Palak is Spinach.
I like Aoloo Palak or sometimes Palak, Paneer.
Its been ages since I have eaten Palak gosht.
Spinach is itself alternate to red meat. So if u eat 250 gram is spinach is considered equavilent to 75 gram of red meat (I am not sure, been told to me by my doctor, since I told my doc that I am not eating red meat anymore).
Thanks Najim, I had always thought they were both the same thing up untill now.
Here’s an article that i found about the advantages of spinach..
I am not sure how you folks treat the word saag..in my family some edible leaves are called that..it could be palak, it could be sarsoon ka saag..it could be cholai ka saag..and many more. I like them all 
PKC, if you think that normal saag in grocery stores doesn’t taste the same..then you can try speciality shops..like farmer markets or flea markets..the best saag that my mom brings is from desi stores..they have so much variety there. Another thing that i noticed that spinach in box..katti katai wali..taste better than the one in plastic bags..and it cooks in less time too.
You have asked for some recipes..so here they are..yummy
** 1. Sarson Ka Saag **
(Mustard Leaf Curry)
Serves : 6
Cooking time: 1 Hour 30 mins
1 kg sarson (mustard greens), chopped finely.
1/4 kg spinach, chopped finely.
2 cms piece ginger, minced.
4 cloves garlic minced.
2 green chillies, minced.
2 red chillies.
2 tbsps gram flour, sieved.
1 tbsp butter.
Ghee/oil.
Salt to taste.
Procedure : Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies. When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a little water and add to the saag. Simmer for at least 30 minutes.
Serve, topped with a spoon of butter, with makai (maize flour) ki roti.
*-----------------*
** 2. Aloo Saag **
2 large potatoes
2 Tbsp vegetable oil
2 cardamon cloves
6 black peppercorns
1 clove garlic
1 medium onion
1/2 tsp chili powder
1 inch fresh ginger
1 tsp cumin powder
1 tsp ground coriander
2 Tbsp water
16oz spinach
Cut the potatoes and soak in a bowl of water. Heat oil in pan, then add in cardamom seeds and crushed peppercorns. Saute for 3 minutes. Chop ginger into slivers, onion into strips and crush the garlic. Add in garlic, onion, chili and ginger, and cook another 4 minutes.
Stir in curry and coriander. Add the potato pieces at this point, blending them thoroughly. Add in 2 Tbsp of the water plus the spinach and simmer 20 minutes.
*------------------*
** 3. Saag Daal (Spinach and Lentil Curry) **
Degree of difficulty: Low
Preparation time:30 minutes including soaking
Cooking time: 20 to 40 minutes depending on lentils used
You need:
1 cup moong dhal or red lentils
1 tablespoon bi-carb soda (baking soda)
¼ tablespoon mustard seeds
Onion
Root Ginger
Garlic
½ teaspoon fresh chilli
½ teaspoon ground coriander
½ teaspoon of garam marsala
275g spinach
Method:
Cover the lentils or daal with water, wash them thoroughly and drain the water off (no need to soak but if you do a tablespoon of bi-carb soda and warm water reduces the soaking time by about half).
Cover them with hot water and simmer for about 20 minutes or until they are soft.
Heat some oil in a wok or heavy frying pan, add the mustard seeds, fry them for a few seconds until they start to splutter.
Chop up the onion finely, root ginger, garlic and the fresh chilli (from in a jar - adjust to taste).
Add together and fry for about 5 minutes then add the ground coriander and the garam marsala to the pan and fry for about five minutes, make sure it doesn’t go too brown.
Shred the spinach finely then wash thoroughly, leave on the chopping board for a minute.
Add to the spinach to the onion mixture, cook through for about five minutes.
Serving suggestion:
Serve with rice or fresh homemade yoghurt or pappadams or vegetables.
*--------------------*
Now i am hungry 
** 4. Palak Paneer **
Ingredients
-15 oz tofu/cottage cheese
- 450 g. fresh or 8oz frozen, chopped spinach
- 1 small onion finely chopped
-1/4 cup sour cream
-1 inch piece ginger, finely chopped
- 4 clove garlic, crushed
-1 tsp. cumin powder
-1/2 tsp. coriander powder
-1/4 tsp. turmeric powder
- 1 tsp. chilli powder
-1/4 cup oil
- salt to taste
Thaw the frozen spinach or thoroughly wash and finely chop fresh spinach. ( Or place the spinach in a blender or food processor and blend to a puree.)
Heat oil in a saucepan. Add onions and stirring frequently fry for 8-10 minutes or until light brown. Add garlic and ginger. Fry for few more minutes, add little water if the mixture sticks to the bottom of the pan.
Add chilli powder, salt, cumin, coriander and turmeric powder. Fry for few minutes, add 2-3 tablespoons of water if necessary. Add sour cream and spinach. Mix well, cover and cook over medium heat until the liquid has evaporated.
Add cheese, cover and cook for 5 more minutes.
Serve with boiled rice or Naan
---------------------
** 5. Handi Saag Chicken **
Ingredients
-1/2kg Chicken
-2 Onions (cut into slices)
-1/2tsp Turmeric powder
-Red chillies(half ground) To taste
-1Tbsp Ginger+Garlic paste
-Garam masalah To taste
-salt To taste
-Green chillies To taste
-1 cup Ghee (can be subsituted with oil)
-1 cup Curd
-1/2 cup Fresh cream
-1/2Kg Spinach
-2 cups Water
-2Tbsp Maithie(dried and crushed)
- Take chicken in an earthen pot.
- Add salt, red chilli powder, turmeric powder, green chillies, onion slices, ginger and garlic paste, spinach and water to it. Cook until chicken and spinach get tender and water becomes homogenious with spinach.
- Add ghee, Cook and keep stirring for 5 minutes.
- Add curd and maithie. Cook until the oil separates.
- Add cream, cover and cook on very slow heat(avoid boiling) for 10 minutes. And then add garam masalah to it.
Can be garnished with butter lumps. Serve with Makai ki roti(bread made of corn flour).
*_______________*
** 6. Saag Vali Khichri **
Ingredients
(6 servings)
1/2 c Mung beans, whole
5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4"
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing; (asafetida)
1 ts Cumin seeds, whole
1 Onion
1 ts Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black
GARNISHES:
Lemon juice
Butter
Cilantro
Instructions
Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash the spinach well and separate the leaves. Peel the onion, cut in half lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil over a medium-high flame. Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot sit, covered, for an hour. Bring the water to a boil again. Add the rice and the ginger and bring to a simmer. Cover, turn heat to low, and cook gently for one hour. Stir occasionally during this period. Now add the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking. Add a little hot water if the porridge seems too thick. Heat the ghi in a #5 skillet over a medium flame. When hot, put in the hing. Two seconds later, put in the whole cumin seeds. Five seconds later, put in the onion. Stir and fry until the onion begins to turn brown at the edges. Add the ground cumin, coriander, and cayenne. Stir and fry for one minute. Empty the contents of the skillet into the rice and bean pot. Stir. Cover and cook for five more minutes. Discard the ginger. Sprinkle with pepper. Serve in individual bowls with some or all of the garnishes.
-----------
That's all for now..but if you need to know more..feel free to ask :)
[QUOTE]
Originally posted by Qrius: *
* 1. Sarson Ka Saag **
** 2. Aloo Saag **
[/QUOTE]
Allah jannat naseeb karay aapko!
Beautifu Qiruus:k:
amazing!!!
no wonder I nominated u for the mod of Forum HAndi Roti…keep it up.
I will try some of these recipes , just a few questions , are these cut and paste or have u cooked them, ur views would be more appreciated.
Thanks
PKC
PS: I am Paito 
[QUOTE]
*Originally posted by Qrius: *
PKC, if you think that normal saag in grocery stores doesn't taste the same..then you can try speciality shops..like farmer markets or flea markets..the best saag that my mom brings is from desi stores..they have so much variety there. Another thing that i noticed that spinach in box..katti katai wali..taste better than the one in plastic bags..and it cooks in less time too.
[/QUOTE]
Do u mean the tined one , not the bag one ??????
*interesting ... :)
Qrius: Have you tried this palak paneer recepie yourself? Mine is not perfect. So want to improve it.
Thanks