Nepali Saag Recipe| Curried Spinach

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Nepali saag is a simple everyday side dish served with dal bhat. Curried greens with mild spices is a quick and easy dish that is perfect for any meal.

Saag is basically a simple stir fry made with fresh greens. It makes a healthy and nutritious side dish to Nepali dal bhat (rice with lentils). The dish takes just a few minutes to cook and is perfect for a weeknight meal.

Jump to:

• 🥘 Ingredients
• 🔪 Instructions
• 💭 Top Tips
• 🥬Nepali Saag | Curried Spinach
• 🥗 How to Serve

Nepal’s Kathmandu valley has a fertile soil and is renowned for the variety of seasonal vegetables available. Open air farmers markets are popular tourist attractions. December and January are peak seasons for fresh greens. Check this post at Taste of Nepal for photos of Tarkari bazaar (vegetable market) and the various veggies that are sold there.

🥘 Ingredients

This dish is all about the saag aka greens. So, all you need are the below 5 ingredients to make this curry:

• Greens – spinach, chard, kale, mustard greens are all make great options
• Garlic cloves – add lots of flavor to this simple stir fry
• Cumin seeds
• Curry powder/ garam masala – use either one to add extra flavor to the dish
• Salt & Pepper

🔪 Instructions

As I mentioned before, this is a very easy to make dish. The most time consuming part is probably chopping the greens. I always have a big bag of baby spinach in the fridge to make smoothies or quick dishes like this one.

• Heat oil in a saute pan. Add cumin seeds and once they start to splutter, add the minced garlic and saute till lightly browned.
• Then add chopped spinach, turmeric, curry powder, salt and pepper.
• Mix well and cook uncovered until the greens are wilted and tender, about 6~8 minutes.

💭 Top Tips

Here are some of my top tips to make this delicious Nepali Saag:

• I use store bought triple washed bag of greens for convenience.
• If you are using greens sold in bunch, then make sure to clean them properly. Take a big bowl of water and add the greens. Squish them around to let the dirt sink to the bottom. If they seem to gritty, then repeat the squishing process. Drain and use as needed.
• To keep the bright green color of the leafy greens after cooking, then cook uncovered until wilted and tender.

🥗 How to Serve

This is a very simple side dish and can be served with any meal. But to make it a complete meal, serve with Nepali Dal Bhat. If you have even more time, then make the complete Nepali vegetarian thali and enjoy!!