Garlic Saag

As you may know from previous posts, I do love a side dish, and one of them has to be a saag baazi. I have learnt this dish from my mum, and she has always kept it fairly simple with no powdered spices, but lots of green chillies, dried chillies, and the most important ingredient, garlic. This dish has an abundance of garlic, which is my preference, but obviously if you prefer less, you can add less garlic.

To make this dish, I used:

3 tbsp. oil
A bulb of garlic, chopped
3 medium onions, finely chopped
6 green chillies
Salt to taste
320g spinach, finely chopped (I used 2 bags of baby spinach)
4-5 small dried bird’s eye chillies to garnish

In a frying pan, add your oil and ¾ of your chopped garlic and fry until brown. After browning, add your onions, chillies and salt to taste. Remember that your spinach will reduce by half volume, so add less salt accordingly. You can always add salt afterwards.

Fry the onions until the onions are extremely soft, but not mashed. This took me about 15-20 minutes on a low-medium heat, covered.

After the onions have softened, add your chopped spinach and cook for about 10 minutes. You will not need to add any water as the spinach will release water, but do keep an eye on the flame, and stir regularly so not to burn the spinach.

After 10 minutes or so, your spinach should be cooked. Turn off the heat, garnish with the bird’s eye chillies and the remainder of the garlic.

That’s it! A very quick, and simple recipe, and when eaten with just plain ol’ basmati rice, well, I do love green bhaat.

Hope you enjoy!

Yaz ♥