Quick And Easy Saag Bhaji Spinach Curry Recipes
SAAG BHAJI
This is the perfect accompaniment to almost any Bengali style curry, especially Mama Roy's Daughter's Chicken Curry. It's cheap, comes together quickly, and can be customized with different kinds of protein if you want.
Provided by Soma R.
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1) In a medium sized skillet or frying pan, heat up the canola oil on medium heat.
- 2) Add the generous pinch of black cumin seed (kala jeera - you can find this in most South Asian grocery stores). Stir around a little. There will be a small sizzle.
- 3) Add the dried chilies either whole or torn up. Stir until fragrant.
- 4) Add the whole bag of frozen spinach. No need to thaw. Toss and stir until the spinach softens.
- 5) Keep stirring the spinach until it is cooked to the consistency you prefer. Cook longer for a drier consistency. At this point, add salt to taste and stir/toss the spinach.
- 6) Total cook time should be somewhere between 10-15 minutes. You can serve this immediately, but this also heats up well. My mother also makes this with shrimp, which you would add prior to the spinach. You could also mix in some fried up frozen shredded hash brown after the spinach is done.
Nutrition Facts : Calories 65.9, Fat 4.2, SaturatedFat 0.3, Sodium 84.6, Carbohydrate 5.2, Fiber 3.5, Sugar 1, Protein 4.2
INDIAN SAAG
Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.
Provided by VALONE
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g
SAAG ALOO
Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices
Provided by Sara Buenfeld
Categories Dinner, Side dish
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 8
Steps:
- Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
- Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
- Add a splash of water, cover, and cook for 8-10 mins.
- Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
Nutrition Facts : Calories 201 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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