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.
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.