Spicy Spinach
Submitted by sameul
An Indian-style saag of fresh spinach and turnips mashed together, then tempered with ghee, mustard seeds, garam masala, and turmeric. Vegetarian comfort food with serious spice.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
60 minThis is saag done the traditional way, where fresh spinach and cubed turnips get boiled, mashed, and then brought to life with a sizzling tadka of ghee and whole spices.
Black mustard seeds pop and crackle in hot ghee before onions, garlic, and fresh ginger go in and cook until deeply golden. Turmeric, red pepper flakes, and garam masala follow, and then the mashed greens get stirred back in to soak up all that richness.
The turnips add a subtle earthiness that rounds out the spinach beautifully. Serve it alongside naan, roti, or steamed basmati rice.
Kitchen Tips
- When the mustard seeds start popping in the ghee, add the onions immediately. That’s your signal the oil is hot enough.
- Mash the boiled spinach and turnips roughly for more texture, or blend smooth if you prefer a silkier saag.
- Simmer until all the liquid evaporates. You want a thick, concentrated dish, not a watery spinach soup.
Ingredients
Directions
Boil spinach and turnips in water for 12 to 15 minutes.
Remove and set in a bowl.
Mash with a fork. Rinse the pot and heat the ghee.
Add mustard seeds and a few seconds later add the onion, garlic and ginger.
Cook until lthe onion is browned.
Add turmeric, chili, garam masala and salt.
Stir in the mashed vegetables.
Cover and simmer for 5 minutes until all the liquid has evaporated, stirring occasionally.
Serve.
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