Spinach Saag

Name: Spinach Saag
Yield: 4 servings
Cuisine: British
Ingredients: 2 packs spinach (washed and chopped); 1 red onion; to taste salt; 1 spoonful cooking oil; 1 teaspoon cumin seeds; 4 cloves garlic; 1 teaspoon turmeric powder

Sameera Sood @sameera_sood

Bristol UK

I believe after Kidney beans curry, saag is the most favourite food in North India. It is such a comfort food, and goes really well with flatbreads, pitta, or even boiled rice. #cookingwithyui

Sameera Sood @sameera_sood

Bristol UK

I believe after Kidney beans curry, saag is the most favourite food in North India. It is such a comfort food, and goes really well with flatbreads, pitta, or even boiled rice. #cookingwithyui

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Ingredients

4 servings

2 packsspinach (washed and chopped)
1red onion
to tastesalt
1 spoonfulcooking oil
1 teaspooncumin seeds
4 clovesgarlic
1 teaspoonturmeric powder

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Steps

1

Put spinach and 2 garlic cloves in a deep pan, cover it, and let it boil. Add only 1 tablespoon water since spinach leaves water too. keep stirring occasionally. Turn off the heat when the spinach is really soft and mushy.
2

Once the spinach has cooled down, blend it till it turns into a fine thick paste.
3

In a separate pan, heat oil. Add cumin seeds. Add chopped onion and rest of the two garlic cloves(chopped) when the seeds start popping. Add salt and turmeric powder. You can also add chilly if you like spicy. When the onions turn golden brown, add the spinach paste. Let it cook on medium heat for a couple of minutes.
4

You can also add diced paneer in it.