Serve saag with tortillas, beans and yogurt релишем. 
The photodishes: Madhur Jaffrey Time: 40 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg sliced across very thin strips spinach
- 1 peeled (lower in boiling water for 15 sec., Then peel) and finely chopped ripe tomato (110 gr.)
- 1-2 very finely chopped hot fresh chili peppers
- 1/4 Art. peanut butter
- 2 peeled and very finely chopped onion heads medium size
- 3 peeled and finely chopped garlic cloves
- 1 tsp salt or to taste
- 1 tsp spice mixes Garam Masala
Recipes with similar ingredients: spinach, tomatoes, chili peppers, onions peanut butter, garam masala, garlic
Recipe preparation:
- Pour oil into a large, wide pan and place it on moderately strong fire. When the oil is warm, put the chili peppers, onion and garlic. Stir and fry until the onion is browned. Add the tomato. Stir and fry for 2 minutes. Then put spinach and salt. Cover the pan and cook until spinach will not settle. Stir, reduce heat to medium, cover again cover the pan and cook for 25 minutes. Remove the lid, add the mixture Garam masala and mix. Cook without covering for another 5-6 minutes., until there is almost no liquid left at the bottom. If necessary on this stage increase the fire.
