A popular dish in many restaurants. Discover how an ordinary vegetable like Spinach taste extraordinary..
Ingredients
• 500 gm spinach leaves
• 100 gm methi leaves/ Fenugreek leaves
• 1tbsp ginger chopped
• 1tbsp garlic chopped
• 2 green chillies chopped (as per taste)
• ½ tsp turmeric powder
• ¼ tsp chilli powder
• Salt to taste
• 2 tbsp makki atta/ corn meal
• For tempering or tarka;
• 2-3 tbsp ghee or vegetable oil
• 1 tsp cumin seeds
• 1 dry red chilli broken into few pieces
• A pinch of heeng/ asafoetida
Method
• Clean and wash spinach and fenugreek leaves well. Drain and chop.
• Boil the leaves with ginger, garlic, green chillies, turmeric, chilli powder, salt and 1 cup water.
• Cover and simmer on low to medium low heat until soft. Remove from flame and cool.
• Blend to a paste with a hand blender, along with corn flour.
• Simmer in a deep base pan for 10 minutes or until the saag has a custard like or pouring consistency. Remove from flame and set aside.
Tempering or tarka:
• Heat ghee or oil in a small pan. Add heeng and cumin seeds and let the seeds splutter.
• Add dry red chilli, stir and immediately pour over the hot saag.
TM