Tuesday, 15 April 2014

Kashmiri Saag

Spinach cooked in Kashmir Style.


I am in so obsession with all leafy greens especially spinach and fenugreek. I just love them in cooked in one form or the other.  As a matter of fact, my refrigerator will always be storing spinach and fenugreek almost all the time.  As soon as one gets consumed, it gets refilled J The best part of spinach is that you can cook them neat or with any lentil, seafood, poultry or even red meat.  Today when I opened my fridge, few vegetable were left along with my favourite spinach, that when my craving woke up for having spinach for the day.  Being lazy, wanted something very quick and easy yet satisfying my cravings. There I go making it with the least ingredients and flavours at their best…



INGREDIENTS:-
4 cups, spinach, finely chopped
25 nos, garlic cloves
2 nos, black cardamoms
8 nos, Kashmiri whole dried chillies
½ tsp, fennel powder
½ tsp, cumin seeds
¾ cup, water
2 tbsp, mustard oil
A big pinch of asafoetida (hing)
Salt as per taste



METHOD:-
In a heavy bottom vessel, heat oil till smoking point.

Add cumin seeds and allow it to crackle.

Add whole garlic cloves and fry till golden brown(do not burn)

Add dried whole red chillies and fry for another few seconds.

Now very carefully add ¾ cup of water (caution is need coz adding water will splatter the oil).  Immediately cover.

Bring the water to boil and simmer for 5 to 8 mins.

Add chopped spinach and salt, simmer for another 8 to 10 mins.

Kashmiri style saag is ready to be served.

Enjoy it with with hot phulkas or steamed rice.


1 comment:

  1. We have this leaves here but I never try this kind of recipe. I will try this one later. Thanks for sharing. private chef in austin texas

    ReplyDelete