Ingredients

• 200 gm. spinach or palak

• 100 gm. fresh fenugreek/methi leaves or 2 tbs. dry methi leaves (Kasoori methi)

• 400 gm. boiled chickpeas or tinned chickpeas in brine

• 2 tbsp. cooking oil

• 1 tsp. cumin seeds

• A pinch of asafoetida powder

• 2 dry red chillies, broken into halves

• 2 medium onions

• 1 inch piece of ginger

• 1-2 cloves on garlic - optional

• 1-2 green chillies

• 200 gm. or 1/2 cup chopped or tinned tomatoes

• 1 level tsp. turmeric powder

• 1/4 tsp. crushed chillies or chilli powder

• 1 tsp. coriander powder

• Salt to taste

• 2 cups of water, approximately

• 1/2 tsp. Garam Masala

Instructions

1. Peel, wash, chop onion, ginger and garlic roughly or grind in a food processor.

2. Wash, chop spinach and fenugreek/ methi leaves. Boil in a little water for 10 minutes. Or, steam in a microwave for 3-4 minutes on full.

3. Cool and grind to a paste.

4. Measure all other ingredients and keep aside.

5. Heat oil in a pan. Add cumin seeds, a large pinch of asafoetida & let the seed splutter.

6. Add broken up chillies and stir for 5 seconds.

7. Add the chopped/ground onions, ginger and garlic & fry till medium brown.

8. Add the tomatoes, coriander powder, turmeric, salt and chillies.

9. Cook, stirring frequently, until oil begins to separate from the gravy.

10. Add the spinach, mix thoroughly, and add a little water to get thick, custard like consistency.

11. Bring to boil, add Chickpeas, cover and simmer for 5-10 minutes. It is important to cover it, as hot spinach bubbles and splatters everywhere if you don't.

12. Add a little garam masala. Turn heat off.

13. Serve hot with Makka Roti or Tandoori Roti.

Notes

• Tinned spinach plus 2-3 tbsp. of dry, kasoori methi can be used, instead of fresh spinach and fresh methi leaves, but fresh always taste better.

• If you want to imitate restaurant taste, you use at least double the oil and increase spice according to taste. Personally, I prefer the 'home' taste!

• Tarka, to make it extra special:

• Heat 1 tbsp. ghee/clarified butter, crackle 1 level tsp. cumin seeds in it, add a pinch of asafoetida powder + 1-2 whole chillies + 1/4 tsp. chilli powder. Stir and pour immediately on top of the sag.