vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Palunga Ko Saag

Palunga Ko Saag
Hot tomato and spring onions

Hot Tomato And Spring Onions

How to makeHot tomato and spring onions?How to cookHot tomato and spring onions?Learn th...

Baghare Baingan

Baghare Baingan

How to makeBaghare Baingan ?How to cookBaghare Baingan ?Learn the recipeBaghare Baingan ...

Dum Aloo Kashmiri

Dum Aloo Kashmiri

Kashmiri dum aloo recipe is among the top hot cooking recipes....

Vankaya gasagasala koora

Vankaya Gasagasala Koora

eggplant cooked with poppyseed paste recipe as per anupem...

Melagu kozhambu or Black pepper gravy

Melagu Kozhambu Or Black Pepper Gravy

This is the most popular dish with south indian orthodox family who do not take garlic an...

Cauliflower and Peas Raita

Cauliflower And Peas Raita

How to makeCauliflower and Peas Raita?How to cookCauliflower and Peas Raita?Learn the re...

Palunga Ko Saag Recipe, How To Make Palunga Ko Saag Recipe

How to makePalunga Ko Saag?How to cookPalunga Ko Saag?Learn the recipePalunga Ko Saagby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Palunga Ko Saag

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Palunga Ko Saag
Author : Vahchef
Main Ingredient : Spinach
Servings : 0 persons
Published date : June 18, 2018


Ingredients used in Palunga Ko Saag
• Spinach leaves - 500 grams.
• Carom seeds - 1/2 teaspoons.
• Whole red chillies - 2-3 numbers.
• Mustard oil - 2 tablespoons.
• Salt - to taste.
Method:

1.heat the oil, preferably in an iron pan.

2.when smking hot, lower the flame and temper with carom seeds and red chillies.

3.drain the water from the spinach leaves and add them to the iron pan.

4.add salt and toss well.cook for 4-5 mins.

5.remove from the flame and serve






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter