Ghotyal Saag~ Sindhi Style Spinach ~ AlifBe~40
Spinach cooked with onions and tomatoes, flavored with garlic and whisked or mashed till homogenous.
Ingredients
  • Spinach 1 bunch
  • Green chillies 2-3
  • Onions 2 small
  • Tomatoes 3 (medium sized )
  • Garlic 8 - 9 cloves
  • Ginger ½ inch piece
  • Turmeric ¼ tbsp
  • Coriander powder 1 and ½ tbsp
  • Ghee/Oil 2 tbsp for cooking and 1 tbsp for tempering
  • Salt as per taste
  • 1 -2 tbsp of Jowar flour/ Whole wheat flour mixed with 3-4 tbsp of water (optional)
Method
  1. Cut off and discard the hard stems of spinach.
  2. Rinse spinach leaves with water, a few times to get rid of mud/ dirt.
  3. Chop the leaves roughly and keep aside.
  4. Finely chop the ginger, green chillies and the garlic. Divide the garlic into 2 portions.
  5. In a pressure cooker, heat 2 tbsp of oil and add chopped ginger and one portion of the garlic. Save the other portion for the tempering. Add green chillies too. (I add chillies later to avoid strong fumes in the kitchen/home)
  6. When ginger garlic are light brown, add chopped onions.
  7. Cook the onions on medium heat till light brown in color.
  8. Add chopped tomatoes, salt, turmeric and coriander powder.
  9. Add chopped spinach and mix.
  10. Close the pressure cooker with the lid. No need to add any water.
  11. Wait for one whistle of the cooker and then lower the heat.
  12. Cook for 15- 20 minutes. Switch off the heat.
  13. When the pressure subsides, open the lid of the cooker. A little of water (extracted from tomatoes and spinach) in the sabzi would be there in the cooker. Start whisking using a wooden whisker (Mathni/Ghotna/ Mandhiyaro) and mash the sabzi well. (Note: Sometimes there is way too much water left in the cooker, In that case heat the sabzi further to evaporate excess of water) .
  14. Keep mashing and whisking the paalak for good 10-15 minutes.
  15. If the mixture still looks fibrous (non homogenous) then take 3-4 tbsp of water and mix 1-2 tbsp of jowar flour or whole wheat flour and add this paste to the mashed paalak sabzi.
  16. Whisk further till a nice chutney like texture is obtained.
  17. Heat 1 tbsp of ghee/oil and add the remaining garlic and when it turns brown, immediately add the tempering to the saag.
  18. This saag pairs well with Khichdi, roti, rice, Jowar roti (Dhodho) and even with the sweet Lolo.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/10/ghotyal-saagsindhi-style-spinachalifbe40/