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Sakra Saag I Spinach and Radish Curry

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Sakra saag – a very flavorful spinach ,dill and radish curry

A healthy Indian  curry cooked with spinach, radish and moong daal-a community special

You  have had spinach curry many times with so many versions, but today I am posting my community special recipe of spinach and radish curry which  we call as sakra saag.

This is a ZERO OIL recipe .I have never heard or seen this curry any where else. This curry is best enjoyed with khasta kachori, daal Poori  urad daal stuffed parathas or with chapati.

You can call it mix veg curry or mix vegetable palak saag. For making this curry we need palak, dill ,Radish  potato , brinjal etc. For the tanginess star fruit or karonda are added along with some sour curd and mango powder. addition of green moong dal is must and cant be avoided. If brinjal is not available then you can skip it but rest all ingredients are must for this curry.

This curry is usually served with kachori or bedmi on special occasions and as a side dish with khichdi and daal chawal on normal days. It taste amazing with what ever you pair with.

You can also check these recipes-

sakra saag-spinach and radish curry

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Print Recipe
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

Comments

  2. Hema says

    This is very new to me, I have not tried anything with star fruit..

  8. Maayeka says

    @Archana Potdar-Dear I do have listed moong daal measrement in the ingredients-1.5 tbsp

  9. Maha Gadde says

    pictures are very beautiful.n dish looks simply superb…I know this tastes awesum…
    BTW If gets sumtime plz visit my space
    Maha

  12. Divya Pramil says

    Looks like a delicious platter and loved the curry 🙂 Those nice and puffy pooris looks so attractive…must make a yummilicious combo 🙂

  13. Gauri says

    Never thought of combining the two and use star fruit in the curry. Very interesting and innovative

  18. Sayantani says

    very new dish for me never had anything like this and with daal pooris this meal is a very satisfying one.

5 from 3 votes (3 ratings without comment)