Sindhi Aesee Sai Bhaji (Nijji Palak): Simple Spinach Recipe
35 minutes
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About Sindhi Aesee Sai Bhaji (Nijji Palak): Simple Spinach Recipe
Discover the authentic flavors of Sindhi cuisine with this simple yet delicious Aesee Sai Bhaji, also known as Nijji Palak. Unlike other spinach preparations, this recipe focuses on the spinach's natural taste, enhanced by a subtle onion and garlic tempering. It's a light and flavorful side dish perfect for a healthy meal.This recipe avoids the addition of lentils or other vegetables, allowing the fresh spinach to shine. The minimal use of spices creates a delicate balance, highlighting the natural sweetness of the spinach. It's a quick and easy weeknight meal that's sure to become a family favorite.Serve this vibrant green vegetable dish alongside your favorite flatbreads like jowar or bajre ki roti, or enjoy it with traditional Sindhi flatbreads like Satai or Satam. The subtle flavors complement various dishes and make this recipe a versatile addition to your culinary repertoire.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Spinach
- 1 large bunch Spinach fresh, thoroughly washed and roughly chopped
For the Tempering
- 2 tbsp Clarified Butter or vegetable oil
- 1 tsp Cumin Seeds
- 1 medium Onion finely chopped
- 2 Chilies finely chopped, green
- 1 tsp Ginger freshly grated
- 1 tbsp Garlic crushed or finely chopped
Spices
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1-2 tsp Salt to taste
Instructions
Preparing the Spinach
- Clean and thoroughly chop the spinach.
Making the Tempering
- Heat the ghee or oil in a pan. Add the cumin seeds and let them splutter.
- Add the finely chopped green chilies and saute briefly.
- Add the grated ginger and finely chopped onion; saute for about a minute until softened.
Cooking the Spinach
- Add the chopped spinach, turmeric powder, and coriander powder to the pan.
- Stir well to combine and season with salt to taste.
- Cover the pan and cook, allowing the spinach to wilt and release its moisture. No need to add extra water.
Garlic Tadka (Tempering)
- Once the spinach is cooked and the excess moisture has evaporated, heat a small amount of ghee in a separate pan.
- Add the crushed garlic and saute until golden brown, ensuring not to burn it.
Finishing Touches
- Pour the garlic tempering over the cooked spinach.
- Gently mash the spinach with a spoon to slightly crush the leaves and incorporate the flavors.
- Serve hot with roti, Satai/Satam, or your choice of flatbread.
Recipe Notes
Expert Tips for the Best Aesee Sai Bhaji
- For a richer flavor, use desi ghee (clarified butter). Vegetable oil can also be used.
- Don't overcrowd the pan when cooking the spinach. Work in batches if necessary to ensure even cooking and prevent steaming.
- Adjust the amount of green chilies according to your spice preference.
- For a smoother texture, use an immersion blender to partially puree the spinach after cooking. This creates a creamy consistency.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 17gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 1452mgPotassium: 1080mgFiber: 7gSugar: 5gVitamin A: 15955IUVitamin C: 59mgCalcium: 202mgIron: 6mg
Shobha Keshwani
Articles: 28
4 Comments
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I’m excited to make this at home!
Looks so mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.
Looks so good! Can’t wait to try it.