Roti with Saag Bhujia

Ingredients

• 500 g palak (washed and roughly chopped)
• 2 tbsp vegetable oil
• 1 tsp jeera
• 0.25 tsp hing
• 1 pcs onion (medium, finely chopped)
• 4 pcs garlic (cloves, finely chopped)
• 1 inch ginger (finely chopped)
• 2 pcs green chili (slit lengthwise or chopped)
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp salt
• 0.5 tsp garam masala

Instructions

1. 1

   Prepare the aromatics and spinach: Wash the spinach thoroughly under running water and chop it roughly. Finely chop the onion, garlic, ginger, and green chilies.

2. 2

   Sauté the aromatics: Heat oil in a pan or kadai over medium heat. Add cumin seeds and asafoetida and let the seeds splutter for about 30 seconds. Add the chopped garlic, ginger, and green chilies and sauté for one minute until fragrant. Add the chopped onions and cook until they turn soft and translucent, about 3-4 minutes.

3. 3

   Add spices and cook the spinach: Lower the heat and add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds until the raw smell disappears. Add the chopped spinach and salt, and mix well to coat the spinach with the spices. The spinach will start to wilt and release water.

4. 4

   Simmer and finish the bhujia: Cover the pan and cook on low heat for 8-10 minutes, or until the spinach is tender. Uncover the pan, add garam masala, and increase the heat to medium. Cook for another 2-3 minutes, stirring occasionally, until all the excess moisture has evaporated and the bhujia is dry.

5. 5

   Serve the Saag Bhujia hot with roti, paratha, or as a side with dal and rice.