Saag Pulav

Saag is any leaf based dish. I was planning to make methi (fenugreek leaves) pulav and prepared everything. Finally started cleaning methi leaves and made out that I don’t have enough of them.So thought of mixing up with baby spinach and make pulav and the output was named ” Saag pulav “.🤣

Saag pulav – a tasty way of eating more greens – Rice with methi leaves and spinach in flavours of tomato-onion masala.

Ingredients

• 1 cup Basmati Rice
• 2 medium size onion finely chopped
• 3 large tomatoes finely chopped
• 0.5 cup finely chopped methi / fenugreek leaves
• 0.5 cup finely chopped palak
• 1 inch ginger finely chopped
• 1 garlic clove finely chopped
• Salt to taste

Spice Powders

• 2 tsp coriander powder
• 1 tsp chilli powder
• 0.25 tsp turmeric powder
• 0.75 tsp garam masala

Seasoning Ingredients

• 1 tbsp oil
• 1 tsp cumin seeds
• 1 Bay leaf

Method

1.  Heat oil in a pan. Add all the seasoning ingredients and saute till the cumin seeds stop spluttering.
2.  Add finely chopped onions and saute till the onions turn translucent.
3.  Add finely chopped ginger and garlic. Saute till the raw smell of the garlic goes away.
4.  Add finely chopped tomatoes and all the spice powders. Saute till the tomatoes turn mushy and oil start leaving the onion-tomato masala mixture.
5.  Add finely chopped methi leaves and palak. Mix well and saute till the leaves wilt.
6.  Add cooked rice and salt to taste. Mix gently so that the rice grains do not break.
7.  Enjoy hot with raita.

1.  The rice should be cooked dry without moisture.
2.  Use ripe tomatoes.
3.  Ginger-garlic paste can be alternately used. We personally prefer freshly chopped ginger and garlic.
4.  To reduce the bitterness of methi leaves, sprinkle salt on the chopped methi leaves and keep aside for 20 minutes. Then rinse the methi leaves under running water.
5.  I used Baby spinach leaves since we rarely get fresh Palak here.