Sag Shobji/ Sag Daal/ Sag Aloo (Spinach with Vegetables & Lentil)

Sag Shobji/ Sag Daal/ Sag Aloo (Spinach with Vegetables & Lentil)


Ingredients

Spinach (or Palang Sag) - 1 bagMixed Vegetables - 1 cupGarlic Paste - 1 tspGinger Paste - 1/2 tspCumin Powder - 1/2 tspCoriander Powder - 1/2 tspOnion (Chopped) - 2 largeOil - 2 or 3 tspTurmeric Powder - 1/4 tspMushur Daal (Yellow Lentil) - 1 cup
Red Chili Powder - 1 tspPanch Furon - 1/2 tspSalt - as neededClove - 2Cardamom - 2Black Pepper - as neededSmall Fish (For figure 2)Dried Red Chili (For figure 2) Indian Cheese (for Palak Paneer)

Method

Heat oil in a deep sauce pan. Put Panch Furon, cardamom, clove and fry until onion seeds start popping up. Add chopped onions and fry until onions get golden color. Add all the spices and salt and stir well. Add mushur daal (yellow lentil) and mix properly. Stir for 5 minutes. Add 1/3 cup of water and mix defrosted vegetables (peas, beans, chopped bell papers), and chopped potatoes with the spices and stir fry for 5 to 10 minutes. Now add spinach, mix thoroughly, and cover the pan. Keep the heat to medium low. Add more water after 5 minutes. Cook in low heat. Add some cheese if you want to have the taste of palak paneer (optional). Cover the pan again and cook until vegetables, lentil, and spinach become tender. Stir at regular intervals.

Spinach with small fish & Lentil (Figure 2):

Method

Mix 1/2 tsp of turmeric and pinch of salt with small fish like Tengra (15 - 20 pieces). Stir fry in heated oil until they are cooked. Fry bite size pieces of potato until they get golden brown color. Fry dried red chilies. Keep fried fish, potatoes, and chilies aside. Now follow the previous method for preparing the sag, but don't add any vegetables. Add fried fish, chilies, and potatoes in the final stage of your cooking and cover the pan for couple of minutes so that the smell is blended.