Saag also called as masala spinach, also spelled sag or saga, is a South Asian leaf vegetable dish eaten with bread such as roti or naan,or in some regions with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices and sometimes other ingredients such as paneer.
Saag is common in the state of Odisha, where it is eaten with pakhala.
- 3 bunches fresh spinach leaves or 1/2 kg frozen chopped spinach
- 1 medium sized onion,chopped
- salt to taste
- 1 teaspoon(tsp) coriander/cumin powder
- 1/4 tablespoon(tsp) turmeric
- 1/2 teaspoons(tsp) garlic paste
- tin peeled tomatoes,chopped
- ground green chillies to taste
- 3-4 teaspoons(tsp) oil
- Wash and chop fresh spinach leaves or use frozen spinach straight from freezer
- Heat oil Fry onions until very lightly brown
- Add tomatoes and all the remaining ingredients. Fry for 5-10 minutes
- Add spinach and mix well
- Cook on very low heat until spinach is tenderN.B. Do not add any water Serve with khichri or rotla