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. When growing up we'd sometimes have 'saag and yellow roti' which we both remember eating whilst growing up. The roti is made from corn flour and is yummy with dhal or saag. We'll share the yellow roti recipe at a later stage. For now, 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.
Serve with yogurt/raita and a chapati or rice and some pickle.