Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- right|thumb|300px|Ingredients
- All you need is a couple of medium-size finely chopped onions. some spices: haldi (turmeric), garam masala, ground coriander, salt - as well as some thawed, frozen lumps of chillie, garlic and ginger from your freezer. (For an explanation of what I mean by “thawed lumps” - you have to read a previou
Directions
We got some green leaves from the supermarket. Spinach and Spring Greens - 300g and 500g respectively. See how cheap they are! Wash all the leaves in your kitchen sink - and then chop them up in batches into coarse ribbons on a chopping board. Dump the chopped-up leaves into a large-ish pan one-third full of boiling water on the stove. (Thanks to Ms.79 for providing the graceful, sexy and sensuous, saag-cooking hands modelled in the kitchen photos.)
thumb|center|250px|Chopped-up greens and spicach leaves cooking for about 60 mins
thumb|center|250px|
Boil the leaves for about 1 hour on a semi-agressive simmer
After about 45 mins of semi-agressive simmering - use a magi-mix blender to “zap” the mixture in 5 or six very-short bursts in order to break-down the coarse, stewing ribbons of leaf into more finely shredded bits:
thumb|center|250px|Zap in short bursts
thumb|center|250px|If you zap in long bursts it will male a load of mess in the kitchen
Zap the mixture about six times in very short 1-second bursts
After another 20 minutes of simmering - give the mixture a good stir - and then prepare the cornmeal mixture: put two heaped dessert-spoons of maize-flour (polenta/cornmeal) into a glass and then add some water from the tap. Give it a good stir - ensuring that there are no lumps - and then add to the simmering saag mixture.
thumb|center|250px|Two heaped spoons of polenta
thumb|center|250px|Stir in the polenta mixture until cooked
Let it simmer for a few minutes - and then chop a generous knob of butter and add to the pot - stirring until melted.
thumb|center|250px|Cutting off a knob
thumb|center|250px|Stiring the butter in until it melts
You will especially enjoy the fact that at this point - the saag is not simmering as such - instead large bubbles start to form just below the surface of the mixture - and erupt like mini-volcanoes - making a gloopy sound - and splattering your kitchen in a 2 metre radius around the pot. So make sure that you keep a lid handy - just haf-covering the pot so that some of the water evaporates and thickens the mixture. Simmer like this gently for another half-hour - stirring occasionally - and then turn off the heat after it has reached your desired consistency.
thumb|center|250px|Simmer for another half-hour and give it a stir every few mins
thumb|center|250px|it's been going for 1.5 hours now and should be at the thinkness that you prefer
Then get another small pot - put in a little oil - heat up and then add onions. Fry until the onions are slightly golden-brown. Then add the ginger, garlic and chillie. Stir-fry for a few minutes until the smell of it all spreads across the kitchen.
thumb|center|250px|Finely chopped onions frying until goldeny-brown
thumb|center|250px|Add the pre-pulped garlic,ginger and chiliw and stir fry for a few mins
Then add the spices to the browned onions: 2 teaspoons salt, 3 teaspoons turmeric, 3 teaspons garam masala, two teaspoons ground coriander. By now - the special aroma will be wafting its way out of your kitchen and into your garden - and from there - onwards into the kitchens of your next door neighbours. They will be envious.
thumb|center|250px|Adding the spices
thumb|center|250px|Cooking out the onion/spice mixture
Then add the onion-spice mixture to the saag pot - and stir until well mixed:
thumb|center|250px|Adding the "tarka" mixture to the saag
thumb|center|250px|Stiring it in thoroughly - no heat
Then - when you are ready to eat - heat-up the completed saag until it’s just about to boil - serve into a bowl and accompany with either fresh roti - or naan bread (or pitta bread) and a fresh salad of chopped cucumber, halves of cherry tomato, chunky strips of carrot, halves of small radish, and chunkily-chopped red-onion - all tossed in a few dashes of tangy vinegar. Simply delicious!
thumb|center|250px|Ok - It's done now
thumb|center|250px|Serve with warm roti and a side salad and a glass of red
If there’s any saag remaining in the pot - just put it away into a microwaveable container with a lid - and store in your fridge. It will keep for around 2 days. Just take out of fridge at any time and put container in microwave for a few minutes of reheat - stirring and reheating until piping hot. You can even store in freezer - and will keep for weeks like that. Just make sure you defrost for a few hours before attempting to reheat in microwave. You could also try making “aloo saag” or “paneer saag” with the leftovers: in either case you simply get some cubes of potato or paneer and fry them until golden brown - perhaps adding some more masala spice and salt to the frying cubes - and then stir them into the saag and serve piping hot. Wonderfully simple - very nutritious and extremely delicious!