Spinach cooked with Onions (Mughlai Saag)

Spinach with Onions

My husband loves saag and naan. I wanted to try another dal recipe – which he is not as excited about- so these accompaniments made him happy. This recipe is from Madhur Jaffrey’s Indian Cooking which was originally published to accompany the BBC television series Indian Cookery. I used one half of a jalapeño and the results were not that spicy. We ate it as a side dish with Chana Dal (Split Chickpeas), New Delhi-Style, which has a spicy kick to it. The dishes were nice together. The cookbook author also suggests eating this with a chicken dish called Malai Wali Murghi (Chicken with Cream)- I am going to try that next time!

  • 2 lb spinach, washed and trimmed
  • 1 large onion, peeled
  • 4 T ghee or vegetable oil
  • 1/2 – 1 fresh, hot green chili, finely chopped
  • 1 tsp very finely grated, peeled fresh ginger
  • about 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup water
  • 1/4 tsp garam masala
  1. Cut the spinach crosswise into 1/2 inch wide strips. Chop the onion finely.
  2. Heat the ghee in a fairly large pot over over a medium-high flame. When hot, put in the onions. Stir fry for 3 minutes.
  3. Now put in the chopped spinach, green chili, ginger, salt and sugar. Stir and cook the spinach for 5 minutes.
  4. Add 1/2 cup water and bring to a simmer. Cover tightly, turn heat to low and cook for about 10 extra minutes.
  5. Uncover and boil away some of the extra liquid. Sprinkle garam masala over the top and mix.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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