Saag Dish

saag dish


  • Spinach 1 bunch
  • Fenugreek fresh leaves 1 bunch
  • 2 coarsely diced onions.
  • 2 tbs East End olive oil
  • 1 tsp ghee/butter
  • 1 tsp East End whole cumin
  • 1 tsp whole mustard
  • ½ cup sliced ginger
  • 6 cloves chopped garlic.
  • 1 ½ tsp Green chilli paste
  • 1 tsp coriander powder
  • 1 tsp East End garam masala
  • Salt to taste
  • 200g chopped tomatoes
  • 1 tbs cream (optional)
  • ½ cup of chopped coriander


  1. Thinly chop spinach and fenugreek leaves. Boil for 4-5 minutes.
  2. Dry roast whole cumin and mustard, when it starts to spit, take it out and coarsely grind in a pestle and mortar. Add oil into the pan and add sliced ginger and garlic leaving some sliced ginger for garnishing. Fry for 1 minute and add onions. Stir-fry onions until sauté. Add spices, salt and tomatoes except garam masala.
  3. Drain the boiled spinach and fenugreek. Coarsely grind in a food processor. Add this to the pan and stir well. Cook until homogenous. Serve after garnishing with coriander leaves, butter and sliced ginger. Serve with makki ki roti.