Spinach Curry (Sag Wala)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds fresh or frozen spinach 6 tablespoons ghee or vegetable oil 2-6 garlic cloves, thinly sliced
1/2 Spanish onion, peeled and finely chopped 1-4 fresh green hot peppers, chopped (to taste) 4 tablespoons Curry Masala Sauce
salt to taste SPICES: 1/2 teaspoon black cumin seeds 1 teaspoon white cumin seeds



1 Wash the grit out of the spinach leaves if using fresh, or thaw if using frozen leaf. Chop it up. Blanch fresh leaves in boiling water for 3-4 minutes. Strain.
2 Heat the ghee and stir-fry the garlic for 1 minute, then the spices for 1 minute. Add the onion and fresh hot pepper and stir-fry for another 3 minutes.
3 Add the sauce and, when simmering, add the spinach and salt to taste. Brisky stir around until hot. Serve or keep warm. It will freeze, but it is safe to do so only with fresh spinach.

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