Bibi's Saag Recipe

This is a recipe that I have grown up on and I love it.   My Bibi (Grandmother) was from Pakistan and she died when I was 5.  I do have some fond memories of her, my most vivid memory is sitting in her kitchen on a barstool, listening to the "jangle" of her glass bracelets.  My mouth watering as the scent of curry permeated her apartment as she was making a lunch of curried peas for me.  Peas were the one vegetable I detested, except when Bibi made them! 

This recipe is easy to make; simple ingredients and very good for you (high in iron and vitamin A).  If you have a child that is not big on spinach and broccoli, this will convert them.  Enjoy!

My Bibi's Saag Recipe

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Servings

4

Prep Time

40 minutes

Ingredients

• 1 16 oz bag of spinach

• 1 lb broccoli (skin and shred/peel the stems)

• 1 tsp salt

• 1/2 tsp chili powder (or to taste)

• 1/2 yellow onion finely chopped

• 2-3 garlic cloves finely chopped

• 1/2"sq fresh ginger peeled and finely chopped

• 2 Tbsp oil or ghee or 1/4 lb butter

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Directions

1. Finely chop spinach and broccoli and put ingredients in a pot with 1/2 cup of water. Cover and cook over low heat for 30-40 mins.

2. Meantime in another pot sauté the onion mixture until golden brown, then add to the spinach mixture after the 30-40mins.

3. Mash or pureé the spinach mixture. Thicken with a little cornstarch and water (1 tbsp cornstarch and 1/4 cup of water).

Recipe Note

Typically we have this as a side dish to our chicken curry dinner.  I also like this as a side dish to any dinner!  Leftovers are great with a poached egg on top the next day.