Palag Saag, Spinach Curry-dry

Palag saag, a version of sarsong da saag, but of the Pompeii Kind.
Spinach saag, but with a twist. ( Saag I think is the dry version of cooked greens).

Anyway this is a bachelor Kind, but very tasty.
And as always, I didn’t follow any recipe. I cooked it the way that would make it tasty and easy for bachelors or Non-cooks to follow. Chefs, will also like it because the taste was YUMMM.

The twist is that I added Peanuts, otherwise it was cooked mostly the same way as I did the sarsong da saag. Fried Peanuts.

Fried peanuts also makes excellent snacks.
Will post a picture later.

First, heat 2 TBS oil and in very low heat, fry half a cup if peanuts ( MoongPhali).
Fry for about five minutes, take out before they get burned (lol). Keep aside.
Frying Peanuts seem easy but it takes some practice because, it either gets burned or don’t get cooked enough that it becomes crispy.

In the remaining oil, fry half Tsp each of meethi and jeera (pre-soaked in water).
Add 1 sp Ginger-garlic crushed. 3 green chillis sliced in halves.

Add One potato cut into small cubes( 1/3 of an inch cubes).
Add two bunch of roughly chopped Spinach ( chopped small).

Fry or sauté till dry, by which time the potatoes will have cooked. If potatoes are not cooked, add a little water and fry again till dry and potatoes are cooked. Sprinkle 1 tsp of jeera-dhani powder. Sprinkle a little turmeric. Add the Peanuts. Add salt to taste.

In a separate pan, heat a little oil and fry a finely chopped small onion till golden brown, and add the spinach. Mix well.

SERVE.