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Sagg: Nepali Sauteed Spinach

5 from 1 vote
Sudip Piya – @sudippiya
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


  • Wok / pot


  • 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


  • 1 red onion
  • 3 garlic cloves
  • 1 small ginger
  • 2 red chili peppers
  • 1 fish bullion (optional)


  • 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!


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.

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