Kashmiri Saag

Heat oil in a pan till it reaches smoking point. Reduce the flame and temper with red chilies, cumin seeds, cardamom and garlic. Saute till the garlic changes colour. (Reserve some of the garlic pieces for garnishing).

Add all the dry spices and give it a stir. Now add the chopped spinach and continue to cook on a medium flame till all the moisture has been absorbed.

Switch off the flame. Transfer the saag to a serving dish and garnish with the remaining fried garlic. Serve as a side dish with roti / chapati or plain steamed rice for a great comfort meal.