Namaste :)
Come winter and we see a lot if greens in the market. I enjoy buying veggies and fruits this time of the year. What I picked up was a bunch of palak (Spinach) which I planned to make along with crisp carrots and tomatoes for the salad to along with it.
Here's the recipe for PALAK SAAG. Hope it turns out delicious for you as it was for me.! 
Happy Cooking :)

PALAK KA SAAG ( Cooked Spinach Leaves)

Ingredients:

Palak /Spinach leaves 1 bunch/500 gms

Onion 1 Big

Tomatoes 2 medium

Green chilli  2 to 3 

Ginger About 1 inch

Garlic 5 cloves

Chilli powder 1 small spoon

Turmeric powder 1/2 spoon

Coriander powder 1 spoon

Cumin seeds 1/2 spoon for tempering

Asaefoetida  A pinch

Vegetable Oil 2 table spoon

Salt to taste

Method:

Finely chop onions, garlic, ginger and tomatoes seperately. Slit the green chillies remove seeds if you don't want the saag to be too hot. Chop it into fine pieces.

Wash the spinach leaves after removing the stems. Roughly chop it and keep aside.

In a pressure cooker put 1 cup of water, add spinach leaves, ginger, chillies, tomatoes, 2 cloves of garlic and cook till 1 whistle. Remove from heat and let it cool.

In the meanwhile in a kadai or a medium wok, add 2 table spoon of oil. Once it gets heated add cumin seeds and let it splutter then add asafoetida, onions and rest of the garlic ans saute till light brown.

Once the mixture of spinach has cooled coarsely puree it in a processor. Add this mixture to the sauted onions along with chlli powder, coriander powder, turmeric powder and salt.

Let it simmer for a few minutes or till youu have the consistency you need. It should be thick enough so that you can serve it with roti, parantha or naan. (Various flat breads) 

Top it with a spoonful of white unsalted butter while serving.

Tip:

If you find the saag has turned out soupy then you can add a teaspoon of cornmeal or makai ka atta to make it required consistency.

Hope you make it and share your experience with me :}

Love And Light