Nepali Saag / Curried Spinach

Greens are a good source of iron and somehow I feel no meal is complete without a green. Nepali cuisine is very similar to Indian cuisine , except for a few differences. I have friends who live in Nepal, more than that 70% of my hotel staff is Nepali and while interacting with them many a times I get curious to know about their food habits.They tell me Saag is is an additional dish,to Daal Bhat, Tarkari. Curd and achaar are kind of a  must.

This is a simple comfort dish where the greens are sauteed and mildly spiced . The combo of the meal is not rich , but a combo which would satisfy and leave you happy.

Curried Spinach (saag)
300 gms spinach leaves , roughly chopped
1/2-1 tbsp chopped garlic
1 tsp cumin seeds
1/2 tsp white pepper
1/2 tsp curry powder
Salt to taste
1/2 tsp cumin seed

Salt to taste
Heat ghee.
Add cumin seeds, let splutter.
Add garlic, let it turn pink.
Add chopped spinach , pinch of salt.
Cook on full flame.
Water will be released , keep cooking.
Just when the water is nearly finished add white pepper and curry powder.
Simmer for a few minutes and remove from fire.


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