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Palak Saag

Contributed by:
Janki Shrivastava, Ranchi
Janki Shrivastava, Housewife

Palak Saag


Palak Saag (spinach) - 1 Kg
Ginger - 1" (grated)
Green Chilli - 4 (finely chopped)
Mustard Oil - 1 tbsp
Salt to taste

Method of Preparation

1. Wash and chop palak saag.
2. Heat Kedahi. Add palak saag and salt.
3. Cook on medium fire till excess water of palak is dried up.
4. Remove from heat and cool. Squeeze out excess water, if any.
5. Add ginger, green chilli and mustard oil. Mix well.
6. Shape into balls and serve with rice and daal.

Notes & Tips