Spinach with tomato (Saag) from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    I had planned another vegetable dish and discovered my green beans weren't quite up to snuff, so made a version of this at the last minute. I only had a small amount of spinach, so I used more tomatoes than called for to extend the dish a bit. So, keep in mind that my proportions are way off. In addition, since this was a last minute menu change, I did not skin the tomatoes as is called for in the recipe. Chopped chiles, onion, and garlic are browned in peanut oil, then chopped tomato is added. Spinach leaves go in for wilting, with a little salt. The pot is covered and cooks for 25 minutes. I did not cook it that long, as dinner was ready to go. Garam masala is added near the end of the cooking. My disproportionate and abbreviated version of this dish was quite good! I made this to accompany sandwiches made of naan bread and tandoori chicken. It's a very nice side dish, I liked it with just a touch of yogurt on the side.

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