Serves 4 as a side dish 2 as a main
No meal in Nepal is complete without ‘sag’ spinach, in fact there are many different types of spinach. we have been serving a version of this recipe in Yak Yeti Yak for over 20 years and it’s still one of out most popular dishes.
Ingredients
- 400 grams | fresh spinach, washed, dried and torn in half
- 20 grams | 1 oz fresh dill, finely chopped
- 4 tablespoons vegetable oil
- ½ teaspoon crushed chilli (optional)
- ½ teaspoon Panch Puran (optional)
- 1 medium onion, finely sliced
- 1 teaspoon finely grated garlic
- 25 grams | 1 oz fresh ginger, finely sliced and cut into thin matchsticks
- 1 large tomato, roughly chopped
- ½ teaspoon salt
- 1 teaspoon Yak Yeti Yak or garam masala
- 1 bunch spring onions, cleaned, roots removed and cut into 2 cm (1 inch) pieces
Method
Heat the oil in a wok or high sided frying pan until it’s medium, add the chilli and panch puran, fry the seeds until they start to pop then add the onion and salt. You will need to keep stirring to prevent the onion from burning at the edges. Once the onion is starting to turn translucent add the masala, garlic, and ginger then fry until the spices start to stick to the base of the pan, add a tablespoon or 2 of water, just enough to lift the spices off the bottom of the pan. Add the tomato and fry stirring occasionally until the tomato softens but still holds its shape add the spring onions and stir-fry for 1-2 minutes, tip the spinach, watercress and dill into the pan, keep frying and turning, until the spinach is completely wilted. Check for salt and serve immediately