Sadabahar Saag: A Vibrant North Indian Cauliflower and Spinach Curry
40 minutes
1102 reads
About Sadabahar Saag: A Vibrant North Indian Cauliflower and Spinach Curry
Experience the vibrant flavors of North India with this delicious Sadabahar Saag recipe! This hearty and healthy curry combines the earthy goodness of cauliflower and spinach with the tang of tomatoes and a subtle spice kick. It's a comforting and flavorful dish perfect for a weeknight meal.Sadabahar Saag translates to ‘evergreen greens’ – a fitting name for this nutritious and versatile curry. It's incredibly easy to make, requiring simple ingredients and straightforward steps. Serve it hot with warm roti, naan, or steamed rice for a complete and satisfying culinary experience.This recipe is a celebration of fresh ingredients and aromatic spices, offering a wholesome and satisfying meal that's both comforting and flavorful. Perfect for vegetarians and those seeking a delicious, plant-based option.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Vegetables
- 500 gm Cauliflower cut into florets
- 500 gm Spinach fresh, washed and roughly chopped
- 2 Tomatoes medium-sized, pureed or finely chopped
- 2 Onions medium-sized, finely chopped
- 2 Chillies finely chopped (adjust to your spice preference), green
Spices and Aromatics
- 2 tbsp Maize Flour also known as corn flour
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder haldi
- 1 tsp Chilli Powder adjust to your spice preference, red
- 1 tsp Garam Masala
- 1 tbsp Mustard Oil or vegetable oil
Instructions
Preparation
- Blanch the cauliflower florets and spinach until tender-crisp. Drain well and allow to cool slightly.
- Grind the blanched cauliflower, spinach, and maize flour together in a blender until smooth.
Sautéing Aromatics
- Heat mustard oil in a wok or large pan over medium heat. Add whole dried red chilies and fry until fragrant, then remove and set aside for garnish.
- Add cumin seeds and sauté until they crackle. Add the ginger-garlic paste and sauté for about 30 seconds until fragrant.
- Add the chopped onions and sauté until translucent and slightly golden brown.
Cooking the Curry
- Stir in the turmeric powder, red chilli powder, and garam masala. Sauté for another minute until fragrant.
- Add the tomato puree (or chopped tomatoes) and salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the masala.
Combining and Simmering
- Pour in the cauliflower and spinach puree. Stir well to combine everything. Add water as needed to adjust the consistency to your preference.
- Bring to a gentle simmer, cover the pan, and cook for 10-12 minutes, allowing the flavors to meld and the curry to thicken.
Serving
- Garnish with the fried red chilies. Serve hot with roti, naan, or steamed rice.
Recipe Notes
Expert Tips for the Best Sadabahar Saag
- For a smoother puree, ensure the cauliflower and spinach are well-blanched before blending. Over-blending can make the curry watery.
- Adjust the amount of green chillies and red chilli powder to suit your spice preference. You can add more or less depending on how spicy you like your food.
- If you don’t have maize flour, you can use all-purpose flour as a substitute, but the texture might be slightly different.
- For an extra layer of flavor, add a pinch of asafoetida (hing) along with the cumin seeds while sautéing.
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Recipe Nutrition
Calories: 161kcalCarbohydrates: 25gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 811mgPotassium: 1410mgFiber: 9gSugar: 9gVitamin A: 12604IUVitamin C: 143mgCalcium: 186mgIron: 5mg
Neena Pandey
Articles: 4
4 Comments
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I’m excited to try this recipe!
This looks delightful! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
Perfect dish! Can’t wait to cook it.