Palungo ko Saag

Palungo ko saag is the simple spinach side that appears on Nepali plates at almost every meal. The greens are quickly wilted and tossed in ghee with cumin seeds, garlic, and a slit green chili, until they turn glossy and fragrant. It is the kind of dish that needs no recipe — just a hot pan, good ghee, and a light hand. Paired with dal bhat, it turns an everyday meal into a proper Nepali plate.

Wilted greens, glossy with ghee and garlic

The spinach stays bright and tender with a faint sweetness, while the garlic crisps into golden slivers and the chili adds a gentle warmth. The ghee ties it all together with its nutty richness. It cooks in minutes, making it the easiest way to add something green and honest to any meal — and the most likely vegetable dish to be scraped clean. Serve it hot, straight from the pan, with rice or roti.

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