Saag Bhaji Recipes

INDIAN SAAG

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.

QUICK AND EASY SAAG BHAJI {SPINACH CURRY}

Steps:

• Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
• Add the minced garlic and cook another minute. Add the ginger and cook another minute.
• Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
• Add the spinach cook until it wilts season to taste.

SAAG BHAJI

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.

SAAG KHUMB (SPINACH AND MUSHROOMS)

Steps:

• Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
• Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
• Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
• Add spinach to pan and season to taste with salt, cooking for an additional minute.
• Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
• Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
• Cover and simmer 5-10 minutes.
• Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.

SAAG ALOO

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.