Poi Saag | Malabar Spinach recipe is a green leafy vegetable popular in eastern parts of India. Also known as Malabar Spinach this is a thick leafy and juicy vegetable. Both leaves and stems are used for cooking this vegetable. This is a Step-By-Step recipe with pictures.
Contents:
- How to make Pui Shak | Poi Saag | Malabar Spinach?
- Is Poi Saag Healthy to eat?
- What is the secret ingredient to enhance its flavors?
- Other Popular Vegetarian recipes on the Blog?
How to make Pui Shak | Poi Saag | Malabar Spinach?
It’s simple to make Pui shak | Poi saag. Although, there are many ways in which this saag is cooked. I have tried to bring the recipe nearest to our North Indian palate. Keeping the original ingredients consistent. Poi saag is slightly bitter sour in taste once cooked. But since its rich in calcium, which aids in bone strengthening. The high vitamin C of this saag is a great way to build immunity and ward of infections. It loaded with folate – a key nutrient that helps to reduce homocysteine levels and reduce the risk of high blood pressure and heart attacks.
But in north India, we mostly like spicy, sweet, tangy and not bitter flavors. So i added this secret ingredient to cut the bitterness. If you follow the recipe to the T, you will too be surprised with the amazing goodness and delicious flavors coming together in one dish.
Is Poi saag healthy to eat?
Malabar spinach is high in Vitamin A (100 grams contains roughly 8,000 units), Vitamin C, iron, and calcium. It has a high amount of protein for a plant and is also a good source of magnesium, phosphorus, and potassium. Is very healthy to eat.
What is the secret ingredient to enhance its flavors?
The secret ingredient of making Poi saag more flavorful and fit our palate is Jaggery Powder. It cuts the tangy bitter flavor of Poi saag. In eastern India they do not add jaggery or anything sweet. But we needed to balance the sharp flavor of Poi saag with a bit of Jaggery. Also jaggery enhanced the flavors very much. My family loved this new addition to the menu.
Other Popular Vegetarian recipes on the Blog?
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Ingredients
- 350 gms Poi saag
- 1 medium chopped onion
- 4-5 cloves chopped garlic
- 1 tbsp poppy seeds soaked in water
- 1 tbsp mustard soaked in water
- 1 medium potato cut in cubes
- 1 tsp salt
- 1 tsp Kashmiri red chili powder
- 1/2 tsp haldi/turmeric powder
- 2 Dry red chilies
- 3 tbsp Jaggery powder
- 2 tbsp coriander powder/ Dhania Powder
Instructions
- First Make a Paste: Poppy seeds, mustard seeds, 2 dry red chilies, and garlic. Keep aside. Ready spices: salt, red chili, Haldi, coriander powder. Chop the onion
- Separate the leaves from the stem. We do not need the stem. Wash the leaves and grind them to paste with a little water. Keep Aside. Now, heat mustard oil in a kadhai. Add potatoes and fry till golden brown and soft.
- Keep the potatoes aside in a bowl. In the same oil, add onions and fry till golden brown. Now, add the Paste (poppy seeds +mustard seeds +garlic+red chili dry). Mix well and add the spices as well. Simmer the flame. Cover and cook for a few seconds till oil seperates.
- This is how it will look when the oil separates -> Now, add the pureed poi saag. Mix well. Now cook this till the water evaporates. You can also reduce the water before adding it to cook a bit. It will reduce you cooking time. Once it thickens a bit.
- Now, add jaggery powder and mix well. Taste for salt and other flavors. Switch off the flame and transfer to the serving bowl. Now put the fried potatoes on top and garnish with dried red chili. Serve hot with Boiled rice or Masala Tanoori roti.