Saag Bhaji Curry Recipe

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Saag Bhaji Curry Recipe - Serves 4

Taste Rating = 9 Heat Rating = Hot

Ingredients

6 tablespoons (90ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1 teaspoon (5ml) cumin seeds
1/4 teaspoon (1ml) fenugreek seeds
8 curry leaves
3 garlic cloves, peeled and crushed
4 dried red chillies, coarsely chopped
450g (1 lb) fresh spinach, finely chopped
1 large potato, peeled and cut into 1/2cm (1/4 inch) cubes
1 large onion, peeled and finely chopped
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) garam masala
1/2 teaspoon (2.5ml) chilli powder
3 medium tomatoes, finely chopped
1 teaspoon (5ml) salt

Method

Heat 2 tablespoons (30ml) of the vegetable oil over a medium heat in a large frying pan or saucepan (you need one with a lid)
Fry the black mustard seeds until they start to pop (1-3 minutes), stirring a couple of times
Add the cumin seeds, fenugreek seeds, curry leaves, garlic and dried chillies, mix well and fry for 3 minutes, stirring often
Add the spinach, mix well, reduce the heat to low, cover and cook for 15 minutes, stirring now and again, and then set aside
Heat 1 tablespoon (15ml) of the vegetable oil in a medium saucepan over a medium heat and fry the potato cubes until they are browned (around 10-16 minutes), stirring often, and then set aside
Heat the remaining 3 tablespoons (45ml) of vegetable oil over a medium heat in a large frying pan or saucepan (you need one with a lid)
Saute the onion until it is lightly browned (8-12 minutes), turning often
Add the turmeric, cumin, garam masala and chilli powder, mix well and fry for 3 minutes, stirring often
Add the previously cooked spinach and potatoes along with the tomatoes and salt, mix well, bring to a good simmer, reduce the heat, cover and simmer for 10 minutes (or until the potatoes are cooked), stirring now and again (add a little water if the curry becomes too dry)
Serve hot

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Recipe submitted by M Gupta on 17 May 2010

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