Man, I love saag. I’m a sucker for spicy savoury Punjabi curries – this has to be one of my top 5. I made this last week and it was good! Although I did put too much salt when I attempted to “adjust spice to taste.” I will definitely be more conservative next time 😛

Saag Ingredients

2 bunches of rapini, chopped (frozen will do)
1 bunch of spinach, chopped (frozen will do)
1.5 tsp turmeric
1.5 tsp salt
1/2 tsp chilli flakes
1-2 green chilli (cut in half if you like spice)
1 tsp minced ginger
1 tsp minced garlic
2 cups water

Tarka Ingredients

1 tsp minced ginger
1 tsp minced garlic
2 tbsp olive oil or ghee

Directions

Place ALL saag ingredients into a saucepan, stir and bring to boil. Lower to low-medium and allow to cook for about 40 minutes (or about 25 minutes if you have a pressure cooker). Check and stir it every 5-10 minutes to make sure it doesn’t burn or dry out (add more water if this is the case, but don’t add too much – you don’t want it to be watery). You can to cook it until it is really soft, solid (not watery or soup-like) and uniformed consistency.

While the saad is cooking, make the tarka. Place your olive oil or ghee in a frying pan over medium heat and add the ginger and garlic just until they start to brown. Add the tarka to the saag when it is cooked and mix well. Adjust spices to taste (don’t make my salt mistake!) I threw in some steamed tofu for protein.

Enjoy with brown rice, buckwheat roti or rice roti.