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Saag (spinach)

Prep Time5 minsCook Time45 mins

The prefect dish for pregnant women who want to boost their iron intake whilst reaping the health benefits of garlic and chilli.

 500 g spinach (fresh leaves or frozen)
 2 large onion, roughly chopped
 6 cloves of garlic, roughly chopped
 5 green chillies, ripped length-wise
 1 good handful of fresh coriander (dhania)
 2 tbsp vegetable oil
 1 tsp sea salt
 1 lemon
1

Heat 1tbsp of vegetable oil in a large frying pan over a medium flame. When hot, add the onions, the garlic and the ripped green chillies and fry until the onions have browned.

TIP: Make sure the onions have caramelised properly as there will be no further chance to do this once spinach is added.

2

Add the spinach and cover the pan until the leaves have reduced. Stir well and allow ALL the water to evaporate. This should take around 30 minutes depending on whether you used fresh or frozen spinach.

3

Add the remaining oil and keep stirring for a further 5-10 minutes. Then add the coriander and serve with rice or parathas.

Nutrition Facts

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Serving size