Saag Dish

Ingredients

• Spinach 1 bunch
• Fenugreek fresh leaves 1 bunch
• 2 coarsely diced onions.
• 2 tbs olive oil
• 1 tsp ghee/butter
• 1 tsp whole cumin
• 1 tsp whole mustard
• ½ cup sliced ginger
• 6 cloves chopped garlic.
• 1 ½ tsp Green chilli paste
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 200g chopped tomatoes
• 1 tbs cream (optional)
• ½ cup of chopped green coriander

Method

Thinly chop spinach and fenugreek leaves. Boil for 4-5 minutes.

Dry roast whole cumin and mustard, when it splinters take it out and coarsely grind in a pastel and mortar. Add oil into the pan and add sliced ginger and garlic leaving some sliced ginger for garnishing. Fry for 1 minute and add onions. Stir-fry onions until sauté. Add spices, salt and tomatoes except garam masala.

Drain the boiled spinach and fenugreek. Coarsely grind in a food processor. Add this to the pan and stir well. Cook until homogenous. Serve after garnishing with coriander leaves, butter and sliced ginger. Serve with makki ki roti.