Spinach Curry (saag)

Spinach curry (saag)

Prep time: 15-20 minutes

Cooking time: 20-25 minutes

Servings:3-4

Ingredients:

SPINACH | ~ 400 GRAMS (WASHED & CLEANED)

SALT | A PINCH

MINT (optional) | 12-15 LEAVES

FRESH CORIANDER (optional) | A SMALL HANDFUL

GREEN CHILLI (optional) | 1 NOS.(mild spicy, add more to make it more spicy)

GINGER | 1 INCH (OR GINGER POWDER 1 TSP)

WATER | AS REQUIRED

WHOLE SPICES (optionally use ground spices measurements )

CUMIN SEEDS | 1/2 TSP OR POWDERED | ½ TSP

BLACK PEPPERCORNS | 1 TSP OR POWDERED | ¼ TSP

BLACK CARDAMOM | 1 NO. (OPTIONAL for aromatics)

CLOVES | 3-4 NOS. OR POWDERED | ¼ TSP

CINNAMON | 1/2 INCH OR POWDERED | ½ TSP

ONION | 2 MEDIUM SIZED. (CHOPPED)

GARLIC | 1 TBSP (ROUGHLY CHOPPED)

1 Bay leaf (OPTIONAL for aromatics)

POWDERED SPICES (if using powdered spices above, this is additional spices that needs to be added)

TURMERIC POWDER | 1/4 TSP

CORIANDER POWDER | 1 TBSP

CUMIN POWDER | 1 TSP

HOT WATER |AS REQUIRED

TOMATO | 2 NOS. (CHOPPED) | OR one can of tomato puree or diced tomatoes | OR ADD ½ lemon if tomato is not available

SALT | TO TASTE

SPICY RED CHILLI POWDER /CAYENNE PEPPER| 1/2 TSP (hold back on adding this until everything else is added and blended if you are sensitive to spices, and add a little bit at a time in the end adjusting to your tolerance)

PROTEIN:

TOFU| 500 GRAMS (CUBED) or OR COOKED CHICK PEAS 500 GRAMS (adjust as per what’s available on hand)

Method:

Blanching spinach: Wash & clean the spinach bunch well then set a deep pan with water over high flame & bring it to a roaring boil.

Once the water comes to a roaring boil, add a pinch of salt then add the spinach leaves & keep them submerged in the boiling water for 10-15 seconds then immediately transfer them into a bowl of ice-cold water.

After the spinach cools down completely, take it out from the bowl & squeeze it gently in your hands to remove excess water, then add all the spinach into a mixer grinder jar along with mint, fresh coriander, green chilli, ginger, water & grind it into a fine paste, your spinach puree is ready.

Cook other ingredients: In a pan, over medium flame, add a couple tbsp water, and add the chopped garlic & cook them over medium flame, then add all the whole spices & onion, stir well & cook over medium high flame until the onions turn golden brown. Stir & cook the ingredients for 1-2 minutes.Lower the flame & add tomatoes and all the powdered spices, stir once & add a splash of 1/4 cup hot water & increase the flame to high & cook for 1-2 minutes. Cook until the tomatoes get mushy, if it gets too dry then add a splash of hot water & continue to cook it further.Once the tomatoes have cooked, place the cooked mix (except bay leaves and black cardamom that can be removed/discarded) along with blanched spinach into a blender. Blend until smooth texture, your delicious spinach curry base is ready. Store it in a glass container for later use, just add your choice of protein when ready to eat.

To prepare the dish:

Take your choice of protein: (tofu or cooked beans/chick peas), Add puree into a pan, stir well & now cook the puree for 4-5 minutes over low flame. Dish it out in a soup plate and savor with cooked rice/quinoa/millets or whole grain flatbread on the side.