Buttered Saag Recipe
Summary
Preparation Time45 MinCooking Time20 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Spinach leaves | 1 Kilogram | |
| Butter | 150 Gram | |
| Onion | 1 Large, diced | |
| 1 x 2.5 cm (1 inch) piece fresh ginger, shredded | ||
| Garlic | 3 Clove (5gm), sliced | |
| Turmeric | 1/4 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Coriander | 1 Bunch (100gm), chopped | |
| Lemon juice | 2 Tablespoon | |
| Red chillies | 2 , sliced (TO GARNISH) | |
| 1 x 2.5 cm (1 inch) piece fresh ginger, shredded | ||
| 1 tomato, deseeded and diced | ||
| Butter | 50 Gram (TO GARNISH) | |
Directions
Wash the spinach leaves thoroughly and roughly chop.
Cook the spinach in the water left on the leaves until soft.
Drain, squeeze out any excess water and set aside.
Melt the butter in a karahi or deep frying pan over a medium heat and gently fry the onion until soft with the ginger, garlic, turmeric, chilli powder and garam masala.
Add the spinach and stir-fry for about 5 minutes.
Add the fresh coriander and mix it into the spinach, stirring continuously over a low heat.
Then pour in the lemon juice.
Transfer to a warmed serving dish and serve garnished with the red chillies, ginger, diced tomato and knob of butter.
Cook the spinach in the water left on the leaves until soft.
Drain, squeeze out any excess water and set aside.
Melt the butter in a karahi or deep frying pan over a medium heat and gently fry the onion until soft with the ginger, garlic, turmeric, chilli powder and garam masala.
Add the spinach and stir-fry for about 5 minutes.
Add the fresh coriander and mix it into the spinach, stirring continuously over a low heat.
Then pour in the lemon juice.
Transfer to a warmed serving dish and serve garnished with the red chillies, ginger, diced tomato and knob of butter.
Chef
