Saag with Tomato

Lisa 0

"My twist on an Indian dish made of spinach and a blend of spices. Serve over rice."
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25 m 4 servings yields 6 cups
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Original recipe yields 4 servings



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  1. Heat oil in a large skillet over medium heat. Chop and add in garlic and ginger, as well as the cumin seeds.
  2. Slice onion into pieces no larger than 1/2 inch x 1 inch. Add into heated spices. Stir occasionally until it begins to turn transluscent.
  3. Mix in tumeric and garam masala. Coat the onion mixture with this thoroughly.
  4. Chop tomatoes into small chunks and add into skillet along with spinach, breaking apart any large chunks. Cook until heated well-through and no clumps of frozen spinach are left.
  5. Serve over rice.
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