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5 from 3 votes

Sakra Saag / Spinach and Radish Curry

A healthy Indian  curry cooked with spinach, radish and moong daal-a community special
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: lunch recipe, Main Course
Cuisine: Chaturvedi cuisine, North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: mix veg curry, no onion garlic recipe, palak ki sabji, palak saag, sakra saag
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 150 gm Spinach /palak
  • 1/2 bunch Dill Leaves/ suwa bhaji/ shepu
  • 225 gm Radish/ Mooli
  • 1 Kamrakh/star fruit
  • 2 small Potatoes / Aloo
  • 1 small Brinjals / Baingan
  • 2 tbsp Green Peas / Hari Matar
  • 3 Green chilies/Hari Mirch chopped
  • 2 tsp Ginger / Adrak chopped
  • 1.5 tbsp Split green moong daal/chilke wali moong daal
  • 3/4 cup Yogurt/Curd
  • 3 tbsp Gram flour / Besan
  • 1 tbsp Cooking oil or ghee

spices-

    • 1 tsp Salt / Namak
    • 1/3 tsp Asafoetida / Hing powder
    • 1.5 tsp Red Chilli powder / Laal mirch powder
    • 1/2 tsp Black Salt / Kala Namak
    • 1.5 tsp Mango Powder / Amchoor Powder
    • 1 tsp Cumin Seeds / Sabut Jeera

    Instructions

    • Wash and chop all the greens finely and the vegetables in medium size pieces.
    • Add all the vegetables, moong daal and 1.5 cup water in the cooker and pressure cook for 1 whistle on medium flame.
    • Take curd and gram flour in a bowl ,and mix well ,now add 5.5 cup water in it,mix and add in the cooker .
    • Add all the spices in the curry and cook on medium flame for 10 minutes(without closing the lid),keep stirring in between.
    • Then lower the flame and simmer the curry for 15 minutes.
    • Heat ghee in a small pan and add cumin and asafoetida ,when it become golden add the tempering in the curry
      (this is optional as some people like to add asafoetida in the boiling gravy and skip the tempering )
    • Add fresh coriander and serve hot.
    • Serving suggestions-serve with daal poori, kachori, khichdi or chapati