Saag Bhaja (Bengali style Stir-fried Spinach)

Recipe Courtesy: Mamma (Sumita Moitra)

Photo Courtesy: Dr. Debarshi Chatterji

Yesterday I was cooking Saag Bhaja (fried Spinach) and I thought how come I started liking this leafy vegetable? As far as I can remember, I have always liked it. I started recollecting my childhood memories and do you know what came to my mind? Popeye the Sailor Man! I am sure you have seen his cartoons. He would get into a fight with a heavy weight – Bluto. It is impossible for him to win, but Voila! he eats a can of Spinach and immediately gets muscles. Then he beats Bluto black and blue and impresses his thin and tall girl friend- Olive Oyl.

This cartoon was not only a good entertainment to the kids, somehow it made us feel that eating vegetables is good for us. You will agree, this must have made things easier for the parents. It was an easy way to convince the children to eat their vegetables and it sure made an impression on me. 

Although I no longer watch Popeye, I still love eating this Bhaja. I try to prepare it whenever we are having rice, although it tastes great with roti as well and that is why this is a great side dish for the days when I am on dieting. This is a nutritious dish prepared without any hassle and with very less oil.

In India, Saag Bhaja is prepared not only in the Bengali homes but in other North Indian homes as well. Sometimes, people cook it with Alu (Potato) to make it a main course Sabji. In my parent’s home, whether we are eating a four course lunch or two, you can always expect Saag Bhaja on your plate. Growing up this was my favorite, I used to eat Saag Bhaja with a dollop of ghee. Well, calories were anyway not a problem in the growing years. Painting, cartoons and games were all that mattered.

I think this is a very good and different recipe for kids who don’t eat vegetables. Give them some variety and they may like it. It is easy to prepare so less work for the mom’s as well.

So give it a try. Serve it with some Alu Kopir torkari (Potatoes with Cauliflower stir fry), Dal (lentils), Mach er Jhal (Fish curry) ar Bhat (Rice) and enjoy an authentic Bengali lunch.

“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity”. – Louise Fresco

Ingredients:

• Spinach - a big bag of Baby Spinach or 1 bunch, washed and stems chopped off
• Panch Fhoron - 1 teaspoon
• Turmeric powder – ¼ teaspoon
• Green Chilies – 1-2, slit lengthwise
• Salt – ¼ teaspoon
• Oil - 2 teaspoons

Directions:

• Spinach takes a lot of space before wilting so use a big wok. Heat it on medium heat.
• Add oil to the wok. 
• Add Panch Fhoron and the Green Chilies, when they start to sputter, add the Spinach.
• Keep stirring after every 2-3 minutes, when the Spinach starts wilting, add the turmeric powder and reduce the heat to low.
• After 3-4 minutes add the Salt and mix well. Do not mix the Salt before the spinach wilts as it is easy to misjudge the amount.
• Once all the Spinach wilts, its cooked, increase the heat to evaporate the extra water.
• Serve with Steamed Rice and a dollop of Ghee on it.

Photo taken at Debarshi’s birthday lunch. Features: Steamed Rice, Dal, Panch Bhaja (Kopi, Begun, Alu, Korola ar Saag), Kabab, Naan, Pecan Cake, Chaler Payesh.

Recommended Reading:

• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Korola Peyaj (Stir Fried Bitter Gourd with Onion)
• Chaler Payesh (Bengali style Rice Pudding)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Panch Fhoron
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Bhapa Ilish
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits