A few simple flavourings make all the difference to this dish of sautéed spinach, known as saag bhaji. Even though the dish must be cooked at the last minute, it really is a snap to make if everything is prepared ahead of time. For a change of pace, serve this as a side vegetable with a non-Indian main course.
Ingredients
- 1 tbsp (15 mL ) vegetable oil
- 2 tbsp (25 mL ) minced gingerroot
- 1 tbsp (15 mL ) finely chopped seeded hot green finger pepper
- 2 bags (10 oz/284 g each) fresh spinach, trimmed
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) garam masala
Steps
- In large shallow Dutch oven, heat oil over medium heat; cook ginger and green finger pepper for 2 minutes.
- Add trimmed spinach; cook until spinach is just beginning to wilt, about 5 minutes.
- Add salt and garam masala; stir to combine.
