Saag (Spinach Curry)

Another staple dish of Punjab is Saag, often served with cornbread. It is a spinach curry

bursting with spices and flavours. This dish is often cooked and served at the end of the

mustard harvesting season to celebrate a successful season of harvesting.

Ingredients:

• 2 Tbsp olive oil

• 1 Tbsp butter

• 1 large onion chopped

• 4 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp turmeric

• 1-inch fresh ginger peeled and grated

• 1 tsp garam masala

• 1 Tbsp tomato paste

• ¼ cup vegetable stock 

• A handful of fresh cilantro chopped

• 14 oz fresh spinach washed

• Salt and pepper to taste

Directions:

1. Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.

2. Add the minced garlic and cook another minute. Add the ginger and cook another minute. 

3. Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.

4. Add the spinach and cook until it wilts season to taste.

Serves: 4