Name: Hyderabadi coriander palak saag recipe by Ramit Ghai at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: Oil 1/2 cup; Coriander leaves 1 cup roughly chopped; Palak 1 cup roughly chopped; Tomato 1 roughly chopped; Onion 1 roughly chopped; Green chillies 2 chopped; Garlic 5-6 cloves(do not chop); Ginger 1 tukra roughly chopped; Salt to taste; Red chillie powder 1/2teaspoon; Haldi powder 1/4teaspoon; Garam masala powder 1/4teaspoon; Dhaniya powder 1/4teaspoon; Jeera seeds 1/2teaspoon; Curd 1 tablespoon (optional); Malai 1 tablespoon (optional ); Hari elachi 1; Laung 2; Amul Butter for garnishing

ABOUT Hyderabadi coriander palak saag RECIPE

It's a mouth drooling saag, may be of your choice, mostly people make normal saag but in functions/parties this goes well.

Ingredients Serving: 3

Oil 1/2 cup
Coriander leaves 1 cup roughly chopped
Palak 1 cup roughly chopped
Tomato 1 roughly chopped
Onion 1 roughly chopped
Green chillies 2 chopped
Garlic 5-6 cloves(do not chop)
Ginger 1 tukra roughly chopped
Salt to taste
Red chillie powder 1/2teaspoon
Haldi powder 1/4teaspoon
Garam masala powder 1/4teaspoon
Dhaniya powder 1/4teaspoon
Jeera seeds 1/2teaspoon
Curd 1 tablespoon (optional)
Malai 1 tablespoon (optional )
Hari elachi 1
Laung 2
Amul Butter for garnishing

Instructions

INGREDIENTS USED
ON THE FLAME, PLACE KADAI, ADD OIL
ADD ALL ROUGHLY CHOPPED VEGGIES TOGETHER CORIANDER,PALAK,ONION,GARLIC,GREEN CHILLIES,GINGER,TOMATOES
MIX WELL
DO NOT OVER COOK
OFF THE GAS WHEN OIL COMES OUT
TAKE OUT THE VEGGIE CORIANDER PALAK MIXTURE IN A JUG OR BLENDER JAR, ADD LAUNG AND ELACHI TO IT
BLEND WELL
USING THE SAME KADAI, ADD OIL
ADD ALL DRY SPICES ALONG WITH JEERA AND SALT,MIX WELL
THIS WAY, ADD PUREED CORIANDER PALAK SAAG TO IT
THE TEXTURE BEGINS TO THICKEN, AND THE OIL IS SEEN
THIS TIME ADD A SPOONFUL OF CURD (OPTIONAL)
ADD A SPOONFUL OF MALAI (OPTIONAL), MIX WELL
NOW ADD PANEER TO IT, MIX WELL, KEEP FOR FEW MINUTES MORE ON SIM FLAME, TILL OUT COMES OUT AGAIN
TAKE OUT IN A SERVING DISH, PUT A DOLLOP OF BUTTER ON TOP OF IT, SERVE HOT WITH ROTI OR PARANTHA

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