A good friend of mine from India, Neha came to my home to make me this delicious saag which was a recipe passed down from her own mother. This is one of those golden recipes passed through families which makes it a precious keeper :-)
1 pinch hing powder (also known as asofetida powder)
1 tbs chopped ginger
1 finely sliced green chilli
1 onion finely sliced
1 tsp coriander powder
1/2 tsp tumeric powder
2 tomatoes chopped
1/2 cup soaked channa dhall
1 small chopped potato
3 large bunches of spinach leaves cleaned and chopped
1 small carrot sliced finely
3 cloves garlic chopped
pinch of salt
1. In a pressure cooker pot, heat oil and fry the hing powder until fragrant. Add chopped ginger.
2. Then add the chilli and onion and cook until softened.
3. Add the seasonings along with tomatoes, soaked channa dhall, potato, carrot and spinach. Cook until vegetables are softened.
4. Then screw on the lid of the pressure cooker and cook until the whistle of the pressure cook blows five times.
5. Remove from heat and allow to cook before opening. This is important- otherwise the hot contents of the food will scald your face.
In a separate frying pan, cook chopped garlic until browned. Add garlic and oil into the saag mix when the pot is cooled and the lid is opened.
Serve with chapati or spiced basmati rice.