### TranslatedIngredients: 3 cups Spinach Leaves (Palak),10 cloves Garlic,1 Black cardamom (Badi Elaichi),3 Kashmiri dry red chilli,1 teaspoon Fennel Powder,1 teaspoon Cumin seeds (Jeera),1 tablespoon Mustard oil,1 pinch Asafoetida (hing),Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Kashmiri ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin, making the Kashmiri Saag Recipe wash and clean the spinach leaves well. Finely chop them and set aside. In a skillet, heat mustard oil until smoking point on medium high flame. Once it begins to smoke, turn off the flame. Now add the cumin seeds, asafoetida, cardamom, red chillies, garlic and saute for a few minutes, until the garlic begins to turn into a light brown colour. Finally add the washed and cut spinach leaves, sprinkle salt and continue to cook on medium-high heat until the spinach wilts down. Add the fennel powder and give Kashmiri Saag a good mix. Turn off the flame, check the salt and spices and adjust to suit your taste. Once done transfer the Kashmiri Saag to a serving bowl and serve warm.This is how the traditional Kashmiri Saag is made, however if you wish to, towards the end of making the dish, you could add 1/2 teaspoon black pepper powder, 1 teaspoon cumin powder and 1 teaspoon lemon juice and a pinch of sugar, if you like to make your saag more flavorsome. Serve Kashmiri Saag Recipe along with Phulkas and Mooli Raita for a simple weekday meal.
