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A simple and healthy North Indian stir-fry made with fresh spinach, garlic, and aromatic spices. This quick dry curry is a perfect side dish for rotis or dal rice, ready in under 20 minutes.
For 4 servings
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.
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.
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.
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.
Serve the Saag Bhujia hot with roti, paratha, or as a side with dal and rice.
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A simple and healthy North Indian stir-fry made with fresh spinach, garlic, and aromatic spices. This quick dry curry is a perfect side dish for rotis or dal rice, ready in under 20 minutes.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 116.86 calories per serving with 3.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 100g of crumbled paneer (cottage cheese) or 1/2 cup of boiled chickpeas in the last 5 minutes of cooking.
This recipe is naturally vegan. Just ensure you are using vegetable oil and not ghee.
To make a Jain version, omit the onion, garlic, and ginger. You can add a little more asafoetida and some grated raw banana for texture.
Reduce the oil to 1 tablespoon and add other greens like chopped fenugreek leaves (methi) or mustard greens for added nutrients.