SAAG (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. 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.

    Indian.Rubies

    Greater London, England, UK
    3 people made this

    Ingredients

    • Oil
    • 1 onion
    • 6 garlic cloves
    • Fresh ginger (a piece about an inch in size)
    • Green chillies (2 or 3)
    • Salt (heaped teaspoon)
    • Garam masala (heaped teaspoon)
    • Turmeric powder (level teaspoon)
    • Ground cumin (level teaspoon)
    • Ground coriander (heaped teaspoon)
    • Fresh spinach (approx 500g, try and get a few bunches of the big leaves from the local shop, but pre-packed bags are also ok)
    • Fenugreek (teaspoon of dried leaves)
    • Lemon juice (half lemon)

    Method

    1. Heat the oil in a pan and add the finely chopped onion.
    2. Once the onions have softened but before they brown, add the blended or crushed ginger, garlic and chillies.
    3. 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 washed, roughly chopped spinach, reducing down on a high heat until most of the water has boiled away.
    6. Add 1 pint of 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 15mins.
    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

    http://www.indianrubies.com

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