I’m a little bit addicted to eating saag gobi and I have been making this a lot over the last couple of weeks. It’s a fab side dish and low in carbs but I don’t feel like I’m missing out on anything. This recipe was adapted from a few saag aloo recipes I’d seen online. I served this with oven roasted cod that I seasoned lightly with chilli powder and turmeric. It was really really good- the cod was the perfect partner for the spicy and flavourful saag gobi.
- 6 tsp oil
- 1 onion sliced thinly
- 1 tsp turmeric
- 2 fresh chilies finely chopped
- small/medium cauliflower (gobi)
- 1 250g bag of fresh spinach
I parboil the cauliflower for about 5 minutes.
In a lidded pan, heat the oil and add the onion and cook until soft. Add the ginger, turmeric, chillies and garlic and cook for 5 minutes. Add the cauliflower and salt to taste, stir everything really well and cover. Cook until the cauliflower is just soft. Add the fresh spinach and cook for another 5 minutes until the spinach is nice and wilted and the cauliflower is soft.
*I used frozen cubes of ginger and garlic you can find at your local supermarket’s freezer section. I find they’re an easy and convenient way to have ‘fresh’ ginger and garlic without all the hassle. Yes, I’m a lazy cook.