Spinach generously spiked with garlic cloves and dry red chillies, cooked with mustard oil – I fell in love with this simple, deliciously flavored saag from the word go. Only five ingredients and little cooking time, Kashmiri saag is also easy on the chef.
I saw this recipe on NDTV Good Times, Aditya Bal’s show, a few months back and it has become a regular in my kitchen since then.
Have Kashmiri saag with plain rotis or steamed rice. Recipe highlight: melt-in-the-mouth whole garlic cloves.
- Spinach – 2 bunches
- Dry red chillies – 10
- Garlic cloves – 20, peeled
- Mustard oil – 1.5 tablespoons
- Salt – to taste
[Garlic and red chilies: spices that flavour Kashmiri saag]
Wash the spinach well and tear coarsely. Remove the thick stems if any, the tender stems can remain.
In a pressure cooker, heat the mustard oil to smoking point. Reduce heat, add the garlic cloves and stir. The garlic cloves will turn golden-brown in a few seconds – at this stage, add the dry red chillies.
Drop the spinach into the cooker when the red chillies turn deep brown begin to give off a fried aroma. Add a pinch of salt (very little – spinach doesn’t need much salt, you can add more later after tasting if required) and mix well.
The spinach will begin to give off water in a minute. Add a tablespoon of more water, shut the lid of the pressure cooker and allow it to cook till two whistles.
Let the pressure release naturally. Serve hot with chapatis.
- I know, this recipe calls for a LOT of garlic, chilies and mustard oil. I was hesitant at first but went ahead anyway. I’m glad I did. Don’t reduce any quantities, just try it!
- Kashmiri red chilies are not as hot as they look.
- The original recipe had badi elaichi (black cardamom) in the tadka along with the red chilies, but I prefer spinach saag without it.