Fenugreek Leaves and Spinach Cooked with Spices
Fenugreek leaves (methi) and spinach (palak) are packed with numerous health benefits. Fenugreek leaves are rich in iron, calcium, magnesium, potassium, and dietary fiber. Spinach is an excellent source of vitamins and minerals, providing high amounts of vitamins A, C, and K. In North India, fresh leafy greens are a staple seasonal food, especially during winter. They are traditionally cooked in clarified butter, which gives the dish its distinctive rich flavour.
PREPARATION TIME: 15 minutes
COOKING TIME: 25 minutes
SERVES: 4
INGREDIENTS
2 - bunches of fenugreek leaves (approximately 30gm in one bunch)
300gm - Spinach leaves
½ tsp - cumin seeds
2-3 - dry red chillies
2 - onions, medium
1½ tsp - garlic paste
2 tsp - ginger paste
3-4 - green chillies
1 tsp - red chilli powder
1½ tsp - coriander powder
½ tsp - garam masala powder
2 - tomatoes, large
1½ tsp salt or according to taste
1cup - warm water
2 tbsp - oil or clarified butter for cooking
METHOD
Pick the fenugreek leaves from the stems and discard any wilted leaves. Place the fenugreek leaves in a large sieve and wash them thoroughly under running water. Spread them on a kitchen paper towel for a few minutes, then finely chop them. Transfer them to a bowl.
Wash the spinach leaves thoroughly, finely chop them, and add them to the bowl with the fenugreek leaves. Set aside until needed.
Heat the oil in a heavy-based pan over medium flame.
Add the cumin seeds and dried red chillies, and sauté until the cumin seeds begin to splutter. Add the peeled, washed, and chopped onions, and sauté for 5-7 minutes, or until they are dark brown in colour.
Add the ginger and garlic paste, and sauté for 3-4 minutes. Add the chopped green chillies and sauté for another 1-2 minutes. Reduce the flame to low and add the red chilli powder, coriander powder, and garam masala. Mix well, adding a splash of water to prevent the spices from burning.
Add the chopped tomatoes and salt, then sauté until the oil separates.
Add the chopped fenugreek and spinach leaves, mixing well to coat them evenly with the onion mixture. Pour in 1 cup of water and mix well. Cover and cook over low flame for 15–20 minutes, stirring occasionally. If the saag starts sticking to the bottom of the pan, add a few tablespoons of water as needed. To check if the saag is cooked, the leaves should be soft and tender, and the oil should seep to the surface.
Transfer the saag to a serving dish and drizzle 1 tablespoon of melted clarified butter over the top.
Serve hot with plain roti or makki di roti.
RUBY’S TIP
Saag cooked with clarified butter has a richer, more authentic flavour. For the best results, always use fresh, tender leaves.