Saag (Indian spinach)

    (1)

    Saag (spinach) is a very popular dish in the Punjab and all over India. It's usually cooked as an accompaniment to meat dishes but is also amazing on its own with some brown rice. Here's how to cook a quick and simple saag dish that tastes fantastic and melts in the mouth. The trick to getting a richer flavour is to buy the big leaves they sell in bunches at the local shop or supermarket if you can.

    Indian.Rubies

    Greater London, England, UK
    5 people made this

    Ingredients
    Serves: 4 

    • 3cm (1 in) piece fresh root ginger, peeled and crushed
    • 6 garlic cloves, minced
    • 2 to 3 green chillies, minced
    • oil for frying
    • 1 onion, finely chopped
    • 1 heaped teaspoon salt
    • 1 heaped teaspoon garam masala
    • 1 level teaspoon turmeric powder
    • 1 level teaspoon ground cumin
    • 1 heaped teaspoon ground coriander
    • 500g fresh spinach, best with big leaves, roughly chopped
    • 1 teaspoon dried fenugreek leaves
    • 1/2 lemon, juiced

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Blend ginger, garlic and chillies, or pound to a paste. Set to one side.
    2. Heat the oil in a pan and add the finely chopped onion. Fry until soft but not brown.
    3. Add the ginger, garlic and chillies.Allow the flavours to infuse for a few minutes before adding the salt, garam masala, turmeric, cumin and ground coriander.
    4. Reduce the heat so the spices don’t burn and give the ‘tarkha’ as it’s called, a good stir.
    5. Add the spinach, reducing down on a high heat until most of the water has boiled away.
    6. Add 600ml (1 pt) water and once this has started to boil, reduce the heat to the lowest setting on a small hob.
    7. Squeeze in the lemon juice, add fenugreek leaves and leave to simmer with the lid on for 15 minutes.
    8. Turn the heat up and reduce the mixture down so that the leaves are fluffy but much of the moisture has boiled away and you have a thick consistency.

    Tip

    Serve with yogurt/raita and a chapati or rice and some pickle.

    See it on my blog

    Indian Rubies

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