Saag bhaji+(spinach simmered in spices/diced fried potato

Yield: 4 servings

Measure Ingredient
6 tablespoons Cooking oil
½ teaspoon Mustard seeds
1 teaspoon Cumin seeds
8 \N To 10 fenugreek seeds optional
1 tablespoon Curry leaves (or 1 ts. curry powder)
3 smalls Cloves garlic, minced
3 \N Dried red chili peppers, coarsely chopped
1 pounds Fresh leaf spinach or 1 8 oz. pkg frozen leaf spinach, finely chopped
1 tablespoon Ghee, or unsalted butter
1 large Potato, peeled and idced
1 large Onion, finely sliced
½ teaspoon Ground turmeric
1 teaspoon Ground cumin
½ teaspoon Garam masala
¼ teaspoon Chili powder (or to taste)
2 larges Ripe tomatoes, skinned and chopped
1 teaspoon Salt (or to taste)

1. Heat 2 tb. of oil from the specified ammount over medium heat and fry mustard seeds until they pop.

2. add the cumin seeds, fenugreek (if used) and curry leaves or powder and immediately follow with the garlic and chili peppers.

Allow garlic to turn slightly brown.

3. Add the spinach, stir amd mix thoroughly. Cover and simmer for 15 minutes stirring occasionally.

4. melt the ghee or butter over medium heat and brown the diced potatoes. Remove from heat and set aside.

5. Heat the remaining oil over medium heat and fry onions until well browned (about 10 minutes), be sure not to burn the onions or they will taste bitter.

6. Adjust the heat to minimum and add turmeric, cumin, garam masala and chili powder, stir and fry for 2-3 minutes.

7. Add the spinach, potatoes, tomatoes, and salt, cover and simmer for 10 minutes or until the potatoes are tender, stirring occasionally. Remove from heat. Time for preparation takes 25 to 30 minutes, cooking takes 50 minutes.

Serving ideas: Serve with Dahl Gosht and plain boiled rice or Murghi Jhal Frezi and Parathas/Rotis/Chapattis To freeze: Freeze before adding the potatoes.

From The Complete Indian Cookbook by Mridula Baljekar typed by Mary Riemerman

Submitted By MARY RIEMERMAN On 03-12-95

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