I’ve been living on this the last few days.
Saag Bhaji – aka a divine thing to do to spinach
6 tbsp ghee
half teasp black mustard seeds
1 teasp cumin seeds
10 fenugreek seeds (optional)
1 tbsp curry leaves – fresh if possible
3 garlic cloves, peeled and finely chopped
2-4 dried red chillies, roughly chopped
460g fresh spinach or 225g frozen, finely chopped
15g ghee (about a tbsp)
1 large potato, peeled and diced
1 large onion, finely sliced
half a teasp turmeric
1 teasp cumin
half a teasp garam masala
half a teasp chilli powder
2-3 ripe tomatoes, skinned and chopped (tinned is fine)
1 teasp salt
Heat 2 tbsp of ghee over a medium heat and fry the mustard seeds until they pop. Add the cumin seeds, fenugreek, and curry leaves with the garlic and red chillies. Allow the garlic to brown slightly. Add the spinach, mix thoroughly. Cover and simmer for 15 minutes, stirring occasionally.
Melt the 15g of ghee in a frying pan over medium heat and brown the potatoes. Set aside.
Heat the rest of the ghee over medium heat and fry the onions until well browned, taking care not to burn the onions or they will taste bitter. Reduce the heat to minimum and add the spices, stir and fry a few minutes. Add the spinach, potato, tomato and salt, cover and simmer for 10 minutes or until the potatoes are tender, stirring occasionally. Remove from the heat, add extra salt if necessary and serve.
I adore this.
From Classic Indian Cuisine Rosemary Moon