Sagg: Nepali Sauteed Spinach
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Try out this one of a kind sagg recipe, a delicious Nepali sauteed spinach as a side dish for your next steak dinner.
Servings: 6
EQUIPMENT
- Wok / pot
INGREDIENTS
- 4 tablespoons mustard oil
- ¾ cup pork cracklings
- 1 cup boiling water
- ½ teaspoon fenugreek seeds
- 1 red chili pepper
- ½ teaspoon black cumin seeds
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1 teaspoon cumin
- 2 pounds fresh spinach
- 1 tablespoon fish sauce
Paste:
- 1 red onion
- 3 garlic cloves
- 1 small ginger
- 2 red chili peppers
- 1 fish bullion (optional)
INSTRUCTIONS
- Crush/grind all the paste ingredients together.
- Combine the cracklings and boiling water in a bowl and set aside to soak.
- Heat up the oil in a wok over medium heat, then add in the fenugreek seeds, chili pepper and black cumin seeds. Stir constantly.
- Add the paste and fry until it starts to caramelize. .5
- Add in the soaked cracklings, turmeric, salt and cumin and stir. Add the spinach and keep stirring.
- When the spinach is soft, add the fish sauce, toss and serve!
MY NOTES
Frequently Asked Questions
| I can’t find fenugreek seeds, is it necessary to add it? Not at all, you can definitely make it without fenugreek seeds and still enjoy this delicious dish. |
