Poi Saaga Bhaja
A simple grandmother-style stir-fry of poi saaga (Malabar spinach) with garlic, onion and dried chilli, eaten with rice and dal.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 5 g
- carbs
- 8 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 90 kcal
Instructions
- 1
Heat mustard oil in a kadai (deep pan) until it smokes lightly.
- 2
Add mustard seeds and panch phutana (five-spice blend). Let them sizzle and crackle.
- 3
Add the dried red chilli and sliced garlic. Fry until they turn golden.
- 4
Add the sliced onion. Fry until it turns soft and see-through.
- 5
Add the chopped poi saaga (Malabar spinach), turmeric, and salt.
- 6
Stir-fry over high heat. Cook until the greens shrink down and release their juices.
- 7
Keep cooking without a lid. Cook until most of the liquid dries up.
- 8
Serve hot as a side dish with dal (lentil curry) and rice.
Chef's tips
Cook over high heat and stir often to keep the greens bright. Do not add water, as poi saaga releases plenty of its own liquid.
Ingredient substitutions
- poi saaga → spinach or amaranth leaves
Storage
Best eaten fresh; can be refrigerated for a day.
Reheating
Reheat briefly in a pan on medium heat.
Common mistakes to avoid
- •Adding water while cooking, which makes the dish soggy.
- •Overcooking until the greens lose their bright colour and fresh bite.
Serving suggestions
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