Tuesday, June 21, 2011

Shaag Bhaji

Sauteed Spinach
Everyone thinks that Indian cooking requires exotic and hard to find spices, but this recipe proves that theory wrong. This is a perfect, healthy, quick, and easy recipe to cook when you have an unexpected visit from friends or family.

Spinach growing in our garden

Serves 4-8
Use as side dish    
1 big bunch of spinach or 2 small bunches medium to finely chopped (They are actually classified as an amaranth or chinese spinach, but if you cannot find at an indian or chinese store then regular spinach is fine.)
1 small-medium onion chopped
2-3 cloves of garlic chopped
4 green chilies chopped (add or omit to desire)
1/2 -1 tsp. Salt to taste
That is all you need. No more.

Turn stove on to medium high heat.
Add oil to cover the bottom of a large skillet. (we used a heavy bottomed nonstick)
when the oil is heated, add onion, garlic, and chilies.
Stir for a minute, but do not let then get brown. Just sweat them.
Add the spinach (all at once if possible)
Add a 1/2 tsp of salt (add more later if needed)
Increase the heat a notch or two.
Stir, cover and let the steam cook it (do not remove the lid, it will dull the color of the leaves)

Cook for 10-15 minutes (15-20 if using more mature leaves)
Remove lid and stir to distribute heat and cook evenly.
Turn heat down to medium low.
Cook without lid for another 10-15 minutes stirring occasionally.
Take off the stove when they look evenly cooked.

Recipe by Sabrina
Posted by Naz
Photographs by Naz

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