Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry

Share Recipe

Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry

  • Servings: 4-5
  • Preparation time: 5-7 minutes.
  • Frying time: 12-13 minutes.
  • Cooking time: 3-4  minutes.
  • Total time: 24 minutes.

Are you on the way to discover the delicious way to cook “Poi Saag Danthal”?

“Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry”; the dish is quite popular in several parts of India, especially in Bengali  and Bihari cuisine, no part of the poi saag is wasted, rather transform into a flavourful curry, not only tasty but also makes use of food parts that are usually thrown away.

The stem infused with the aromatic spices of panch phoron/cumin and poppy seed, paired with simple ingredients like onion and tomatoes. Perfect for those who love to explore regional Indian cuisines.

Adding poppy seed paste to the recipe is a fantastic twist that brings a rich, nutty flavour and creamy texture to the dish.

It is not only enhances the nutritional profile of the dish with healthy fats and minerals but also provides a unique taste experience, Whether served with rice or roti, this version of the curry is sure to impress with its flavours and creamy texture. Below is a simple recipe to prepare it:

Ingredients:

  • Poi Saag Danthal (Malabar spinach stems): 200-250 gm.
  • Tomato: 2 no. medium
  • Onion: 1 no.(medium size)
  • Ginger: 2” pieces
  • Garlic: 1/2 pods
  • Poppyseed (Khuskhus): 1 tablespoon
  • Panch Phoron/ cumin: 1/2 teaspoon
  • Turmeric Powder:1 teaspoon
  • Kashmiri Red Chilli Powder: 1 teaspoon
  • Coriander Powder: 1 tablespoon
  • Cumin Powder: 1/2 teaspoon
  • Garam Masala Powder: 1/4 teaspoon
  • Salt: 1 teaspoon
  • Mustard Oil: 50 gm. (5-6 tablespoons)
  • Water: as required

Preparation :

  1. Chop the stem into 2-3” pieces, keep aside.
  2. Grind poppy seed and make fine paste. (First grind dry poppy seed, then add small amount of  water slowly and make fine paste), add onion, ginger, garlic and tomato, continue to grind for a minute or until fine paste, keep aside.

Method:

  1. Heat  2 tablespoon of oil in a pan; when it starts to smoke, add panch phoron/ cumin, sputter for few seconds, add chopped danthal, stir fry on medium flame for 3-4 minutes or until gets little golden colour ( 80% done), take out from pan, keep aside.
  2. Put 2 tablespoon of oil in a  same fry pan; add prepared paste, continue to fry for 3-4 minutes on medium low flame or till gets light brown in colour or until oil separates from masala or liquid dries up.
  3. Add chilli powder, turmeric powder, coriander powder and add fried pui saag danthal, continue to fry for couple of minutes.
  4. Add one and half cup of water (as per gravy thickness) cover the lid; continue to cook with cover on for 3-4 minutes or until done or the curry reaches the desired consistency.
  5.  Add Garam masala powder, put off the flame, serve hot with Steamed Rice or Roti.
    Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry
    Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry
    Ingredients
    Ingredients
    Adding pui saag danthal
    Adding pui saag danthal
    take out from pan, keep aside.
    take out from pan, keep aside.
    add prepared paste
    add prepared paste
    add prepared paste
    add prepared paste
    continue to fry
    continue to fry
    add fried pui saag danthal
    add fried pui saag danthal
    add fried pui saag danthal
    add fried pui saag danthal
    Add one and half cup of water (as per gravy thickness)
    Add one and half cup of water (as per gravy thickness)
    continue to cook with cover on
    continue to cook with cover on
    Add Garam masala powder
    Add Garam masala powder
    put off the flame
    put off the flame
    serve hot with steamed rice or roti
    serve hot with steamed rice or roti

    Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry
    Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry

CC BY-NC-SA 4.0 Pui Saag/Poi Saag danthal (Malabar Spinch Stem) Masala/Curry by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.