Pitod ka Saag

Ingredients

• For the dumplings: For the dumplings:
• 1 cup (120g) gram flour (besan) 1 cup (120g) gram flour (besan)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For the spinach gravy: For the spinach gravy:
• 2 cups (300g) spinach leaves, washed and chopped 2 cups (300g) spinach leaves, washed and chopped
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 tablespoon oil 1 tablespoon oil
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• Ghee (clarified butter) Ghee (clarified butter)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the gram flour, turmeric powder, red chili powder, cumin seeds, and salt for the dumplings. Gradually add water and knead into a smooth dough.
2. 2.
   Divide the dough into small portions and shape them into cylindrical dumplings.
3. 3.
   Steam the dumplings in a steamer for about 15-20 minutes until cooked through. Set aside.
4. 4.
   Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
5. 5.
   Add ginger-garlic paste and green chilies. Cook for a minute.
6. 6.
   Add the tomato puree and cook until the oil separates from the mixture.
7. 7.
   Add turmeric powder, red chili powder, and salt. Mix well.
8. 8.
   Add the chopped spinach leaves and cook until wilted.
9. 9.
   Using a blender or immersion blender, blend the spinach mixture into a smooth gravy.
10. 10.
    Return the gravy to the pan and add garam masala. Mix well and simmer for a few minutes.
11. 11.
    Add the steamed dumplings to the gravy and gently mix to coat them with the sauce.
12. 12.
    Cook for an additional 5 minutes on low heat, allowing the flavors to meld together.
13. 13.
    Garnish with fresh coriander leaves and a drizzle of ghee.
14. 14.
    Serve hot with roti or rice.

Treat your ingredients with care...

• Gram flour (besan) — Ensure that the gram flour is fresh and free from lumps for smooth dumplings. Adjust the amount of water as needed to achieve the right consistency.

Tips & Tricks

• To make the dumplings more flavorful, you can add a pinch of asafoetida (hing) to the gram flour mixture.
• If you prefer a spicier gravy, increase the amount of red chili powder or add a finely chopped green chili.
• For a creamier texture, you can add a tablespoon of cashew paste to the spinach gravy.
• Leftover Pitod ka Saag can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.
• Serve Pitod ka Saag with a squeeze of lemon juice for a tangy twist.

Serving advice

Pitod ka Saag is best served hot with roti (Indian bread) or steamed rice. Accompany it with a side of yogurt or raita to balance the flavors. Add a squeeze of lemon juice for a refreshing touch.

Presentation advice

When serving Pitod ka Saag, arrange the dumplings in the center of the plate and pour the spinach gravy around them. Garnish with a sprinkle of fresh coriander leaves and a drizzle of ghee. Serve it in traditional Indian-style bowls or plates for an authentic touch.