Ingredients with Measurements:
- 500 grams okra (bhindi), chopped
- 2 cups spinach, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 2 tablespoons oil
- Salt to taste
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and green chilies. Saute until onions turn translucent.
3. Add chopped tomatoes and cook until they turn soft and mushy.
4. Add chopped okra and spinach. Mix well.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Cover the pan and cook on low heat for 15-20 minutes or until the okra is cooked through.
7. Turn off the heat and let the mixture cool down.
8. Transfer the mixture to a blender or food processor and blend until smooth.
9. Return the mixture to the pan and add garam masala powder. Mix well.
10. Cook on low heat for another 5-10 minutes.
11. Serve hot with rice or roti.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 130
- Fat: 7g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 6g
Substitutions for ingredients:
- You can use frozen okra instead of fresh okra.
- You can use canned spinach instead of fresh spinach.
Variations:
- You can add potatoes or paneer (Indian cheese) to the saag.
- You can add cream or yogurt to the saag for a creamier texture.
Tips and Tricks:
- Make sure to chop the okra and spinach finely for a smoother texture.
- You can add a pinch of sugar to balance the flavors.
- Don't overcook the okra as it can become slimy.
Storage Instructions:
- Store the leftover saag in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the saag in a pan on low heat until heated through.
Presentation Ideas:
- Serve the saag in a bowl with rice or roti on the side.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Rice or roti
Suggested Side Dishes:
- Raita (yogurt salad)
- Papad (Indian crackers)
- Pickles
Troubleshooting Advice:
- If the saag is too thick, add a little water to thin it out.
- If the saag is too thin, cook it on low heat for a few more minutes to thicken it.
Food Safety Advice:
- Make sure to wash the okra and spinach thoroughly before using.
- Store the leftover saag in the refrigerator and consume within 3 days.
Food History:
- Bhindi Ka Saag is a popular vegetarian dish from the Indian subcontinent.
Flavor Profiles:
- Spicy, tangy, and savory
Serving Suggestions:
- Serve hot with rice or roti.
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Region: Indian