in Recipes

Nepalese spinach curry – Saag

updated

Spread the love

Ingredients for 4 servings:

  • 600 g leaf spinach, frozen
  • 2 tbsp rapeseed oil
  • 4 large garlic cloves
  • 1 tbsp cumin
  • 1 tbsp curry powder
  • 1 tbsp mustard seeds
  • Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

As a vegetable side dish

Drain the spinach leaves in a sieve overnight. Reserve the draining water. Thinly slice the garlic. Heat the oil, add the garlic, cumin, and mustard seeds, and fry until the spices begin to burst and the garlic turns slightly brown. Deglaze with the spinach water and reduce to a simmer. Mix in the curry powder and add the spinach. Season with salt and pepper. Mix well and simmer for about 5-7 minutes. Season again to taste, and you’re done. This side dish is traditionally served with dal bhat. Depending on the season, it also works well with fresh spinach.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fermented carrots with an oriental touch

Pickled grapes