Combine. Taste and add any seasoning if required. Reduce heat to simmer. Make sure not to cook any spinach based food for longer hours since the spinach loses its beautiful bright green color and starts looking murky brown.Also you can add more water to the consistency you like. We prefer it little thick.
from my kitchen notes
Thank you so much Carol. Means a lot :) --DK
Technically, Saag means a green gravy. You can use any kind of green you like - a mix of mustard greens, spinach, chard, mint, fenugreek etc etc. Pls refer this post: Saag Paneer Recipe. But in restaurants here in the US as well as many websites, they tend to use just Spinach to make the gravy. This dish is "Palak" paneer where Palak means "Spinach", hence have used just that. --DK
Sambar powder, as mentioned" is at step 12. As for the asafoetida powder, I realised that I have mentioned it outside the "tempering" section in the Ingredients. Have updated the recipe likewise. Pls add it when you are tempering ( in step 13) right in the hot oil. Thanks for pointing the lapse :) --DK
Yes, I add water to the pressure cooker before I place the smaller container. And no, I usually don't cover it, but you can if you prefer it. As for the cook time I do mention that in my step 1 --DK
Oh yes, its for me too :) --DK
mm..guess no real reason. My mom did it and I sort of just do the same. To me, I think, 'cos of the habit, it seems weird to cook directly in the pressure cooker! But apart from that there's no specific motive as such for such a procedure..:) --DK
We do that too - but we call it "Kootu" in Tamil. --DK
By King_Kumar on Jul 8, 2016
I am glad you like it. Thank you for the feedback :) --DK