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.


Nepali Saag / Curried Spinach

11 thoughts on “Nepali Saag / Curried Spinach”

  1. Just made it there just now. Will do me for lunch for a couple of days instead of cheese sandwiches …with chef’s choice pilau rice,roti & some mad cut mango pickle from the shop in Castlebar. Things like this are great when you are just enlightened & not eating meat anymore! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.