Spinach with Ginger and Hot Peppers

Author: Canadian Living

A few simple flavourings make all the difference to this dish of saut? spinach, known as saag bhaji. Even though the dish must be cooked at the last minute, it really is a snap to make if everything is prepared ahead of time. For a change of pace, serve this as a side vegetable with a non-Indian main course.

  • Portion size 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons minced gingerroot
  • 1 tablespoon finely chopped seeded hot green finger pepper
  • 2 vegetable oil trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala

Method

In large shallow Dutch oven, heat oil over medium heat; cook ginger and green finger pepper for 2 minutes.

Add trimmed spinach; cook until spinach is just beginning to wilt, about 5 minutes.

Add salt and garam masala; stir to combine.

Nutritional facts <b>Per serving:</b> about

  • Sodium 250 mg
  • Protein 3 g
  • Calories 43.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 70.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Spinach with Ginger and Hot Peppers

Login