The World Vegetarian Cookbook/1999

Saag Bhaji
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 25-30 minutes 50 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup cooking oil 1/2 tsp mustard seeds 1 tsp cumin seeds
1 tsp cumin seeds 8-10 fenugreek seeds (optional) 1 tbsp curry leaves or 1 tsp curry powder
2-3 cloves garlic, finely chopped 2-4 dried red chilies, coarsely chopped 1 pound fresh leaf spinach or 8 ounces frozen leaf spinach, finely chopped
1 tbsp ghee or unsalted butter 1 large potato, peeled and diced 1 large onion, finely sliced
1/2 tsp ground turmeric 1 tsp ground cumin 1/2 tsp garam masala
1/4-1/2 tsp chili powder 2-3 ripe tomatoes, peeled and chopped 1 tsp salt or to taste



1 Heat 2 tbsps oil from the specified amount over medium heat and fry the mustard seeds until they pop. Add the cumin seeds, fenugreek (if using), and curry leaves or powder, and immediately follow with the garlic and chili peppers. Allow garlic to turn slightly brown.
2 Add the spinach, stir and mix thoroughly. Cover and simmer for 15 minutes, stirring occasionally.
3 Melt the ghee or butter over medium heat and brown the diced potatoes. Remove from heat and set aside.
4 Heat the remaining oil over medium heat and fry the onions until well browned, about 10 minutes. Do not burn the onions or they will taste bitter.
5 Turn the heat down to minimum and add the turmeric, cumin, garam masala, and chili powder. Stir and fry for 2 to 3 minutes.
6 Add the spinach, potatoes, tomatoes, and salt. Cover and simmer for 10 minutes or until the potatoes are tender, stirring occasionally. Remove from heat and serve.

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