I make a lot of saag, and so it’s not really necessary for me to re-post the recipe I don’t think. I’ll just explain that this time I quadrupled the recipe, added some grated asoefetida for digestion, mustard seeds to make it more South Indian than North, (and also digestion), skipped the green chili, and this is a photo (above) of how much spinach was involved.
Normally I use frozen spinach because you don’t need to slice it up and wash it well (the annoying parts of spinach prep), but Newfoundland ran out of frozen spinach in the lead-up to Christmas. I doubt it was because Newfoundlanders went out and bought it up. Somehow I think that it’s just not that popular a frozen food. I mean, you don’t boil it up with Jiggs Dinner of peas pudding, so what are you supposed to do with it?
This. This is what you’re supposed to do with it. Mustard seedy, asafoetida-laced gloop. I love it.
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